1 medium zucchini, shredded
¼ cup carrots, shredded
3 teaspoons of Egg Replacer plus 4 Tablespoons of warm water ( I use Ener-G Egg Replacer)
⅓ cup Xylitol
¼ cup raw cacao powder
2 Tablespoons coconut flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of sea salt


  1. Preheat oven to 375°F.
  2. Using a grater shred zucchini and carrots. Zucchini’s have a lot of water so you will need to squeeze as much out as you can. Use cheesecloth or paper towels and put a brick on it to squeeze water out.
  3. Combine all ingredients in a bowl using a spoon mix well, except the egg replacement, in a separate bowl put the 3 teaspoons of Egg Replacer and 4 Tablespoons of warm water whisk together until thoroughly mixed before adding to the recipe.
  4. Scoop into muffin line baking pan and Bake for 20-25 minutes.



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