Ingredients

The following ingredients have 7 Servings
  • 2 medium zucchinis, shredded (3 cups, shredded)
  • 1/2 small yellow onion, minced
  • 1 1/2 cups almond flour
  • 2 eggs, whisked
  • 2 garlic cloves, minced
  • 1 tablespoon garlic powder
  • lots and lots of salt (don’t be shy)
  • black pepper, to taste

Instruction

  • Preheat oven to 400 degrees.
  • Place zucchini and yellow onion in food processor using the shredding attachment and shred. Place in a couple paper towels and squeeze out all the excess liquid. So annoying, but you have to do it!
  • Place zucchini and onion in a bowl, mix well with almond flour, egg, garlic cloves, garlic powder, salt and pepper.
  • Use an ice cream scoop to scoop out the mixture and place into 7 muffin cups. I used silicone muffin liners, if you don’t, be sure to heavily grease each muffin tin to keep it from sticking.
  • Bake for 25-30 minutes.
  • Let cool before removing from muffin tin.