Zucchini Bread Muffins

Instructions

1. Step 1

   Preheat the oven to 175°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   In the mixing bowl, whisk the raw, lightly beaten egg with the erythritol, melted and cooled butter, and vanilla extract until smooth.

   Parallel with step: 1

   Ingredients used: 60.0 gr Butter, 2.0 piece Egg, 80.0 gr Erythritol, 5.0 ml Vanilla Extract

   Cookware: mixing bowl — mix, whisk — whisk

3. Step 3

   Add the almond flour, baking powder, cinnamon, salt, and raw shredded zucchini pressed dry to the mixing bowl. Whisk just until no dry pockets remain and the batter is evenly combined.

   Ingredients used: 200.0 gr Almond Flour, 8.0 gr Baking Powder, 3.0 gr Cinnamon, 2.0 gr Salt, 200.0 gr Zucchini

   Cookware: mixing bowl — mix, whisk — whisk

4. Step 4

   Divide the batter evenly among the 8 cups of one 8-cup muffin tin, using cups of about 80 ml capacity.

   Cookware: mixing bowl — transfer, muffin tin — fill

5. Step 5

   Place the muffin tin in the oven and bake at 175°C for 22 minutes, until the tops are lightly browned, the centers are fully set, and no wet batter remains.

   Timer: 22 min (fixed)

   Cookware: muffin tin — bake, oven — bake

6. Step 6

   Set the muffin tin on the cooling rack and cool the muffins for 5 minutes, then transfer them to the cooling rack and cool for 10 more minutes before serving.

   Timer: 15 min (fixed)

   Cookware: cooling rack — cool, muffin tin — cool