• 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
Chocolate Zucchini and Carrot Muffins


  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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