Tag: paleo

We live in an interesting growing area. At high elevation, we can get frost and freezes that destroy our gardens if we are not careful. In fact, that actually happened to our tomato plants at the start of the season.

We’ve also gotten a lot of rain this year, like torrential rain. While the streets and flood zones from the fires did not necessarily appreciate that, my garden sure did.

As such, we have 1 zucchini plant that is producing prolifically. In fact, it seems each time we go out and look, we have another huge zucchini ready to be picked!

That means zucchini-everything around here.

I wanted to make zucchini bread although I don’t like to make breads as much as I like to make muffins.

Muffins are easier to cook (less time baking) and I feel like they are more moist as a result of the reduced baking time. And, these are perfect portion sizes where with breads, I am more likely to keep nibbling and not pay attention to exactly how much I am eating.

So if your garden runneth over with zucchini, this can be a great way to get it into even your most veggie-resistant child. Note, these are not necessarily low sugar. You can play with alternatives like maple syrup or swapping out some of the sugar for stevia. You could also use Lily’s Stevia Sweetened Chocolate Chips which are also allergen friendly as a way to cut down the sugar.

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You will need:

2 eggs (preferably at room temperature)

1/4 cup almond butter

1/4 cup melted coconut oil

1/2 cup coconut sugar

1 tsp vanilla

1 3/4 cups almond flour

1/3 cup tapioca flour

1 tsp baking soda

1/4 tsp salt

2 cups shredded zucchini

1 cup chocolate chips

Instructions:

Preheat oven to 350 degrees Farenheit .

Line your muffin pans with parchment liners.

Grate 2 cups of zucchini then pour onto a clean kitchen towel, roll up and squeeze the excess moisture out. Unroll the towel and allow the zucchini to dry out further on the counter while you begin making the batter.

In your stand mixer, mix on low eggs, almond butter, coconut oil, coconut sugar, and vanilla

In a another bowl, combine the dry ingredients: almond flour, tapioca flour or arrowroot, baking soda, and salt.

Add the dry ingredients into the wet and mix on low until combined. The zucchini adds a lot of moisture so don’t worry that your batter looks thick at this point.

Add your shredded zucchini and chocolate chips, mix until well blended.

For ease and precision, I use an ice cream scoop, to fill muffin tins. But you can use a spoon or spatula to fill them 3/4 of the way. I got 16 muffins out of this recipe.

Bake in your preheated oven for 22-25 minutes or a knife inserted in the center comes out clean. Allow to cool and enjoy!