Zucchini muffins have been on constant rotation in my house this summer. I have had no less than 10 zucchini sitting on my kitchen counter at all times for the past month. When using gluten-free nut flours, zucchini muffins and bread are best enjoyed once they have had a chance to cool down and set in the fridge. If eaten right out of the oven, they may be a bit mushy because of the added moisture to the dough. Make sure that you wring out all the excess water from the zucchini using a cheesecloth or paper towel. The addition of coconut flour to this recipe is to help absorb some of this moisture to make it more of a bread consistency. The muffins and bread reheat very well and makes for an excellent french toast!
Ingredients:
2 eggs
2 tbsp melted butter
1/4 cup honey
1 tsp vanilla
1 ripe banana
1 zucchini, shredded
1 cup walnuts
2 cups almond flour
2 tbsp coconut flour
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
Directions:
1. Preheat oven to 350ºF and place a silicone muffin tray on a baking sheet. If using a metal muffin pan, use paper liners.
2. Place eggs, melted butter, honey, vanilla, banana and walnuts in a high speed blender and blend into a smooth mixture with no chunks.
3. Place all the dry ingredients in a large bowl and stir together. Mix in the wet ingredients.
4. Shred the zucchini into a cheesecloth or paper towel and wring out excess water. Add zucchini to the batter and mix together.
5. Fill the muffin wells 3/4 of the way and bake at 350ºF for 25 minutes or until golden brown on top.
If making a zucchini bread, simply pour all ingredients into a silicone loaf pan or line a metal baking pan with parchment paper to prevent sticking. Bake at 350ºF for 45-50 minutes until golden brown on top.
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