Zucchini bender!
My friend got something like 4 million pounds of zucchini last week and has been unloading them on me, much to my delight.
I have already baked two loaves and two batches of muffins. And I still have 6 left! I’m so excited because P loves them just as much as I do so we are flying through them.
Within hours of these being out of the oven half were already gone. Sheesh!
Can’t get a better breakfast than this! Zucchini for the win.
Here’s the rough recipe I used (didn’t measure things perfectly but still wanted to share).
Zucchini Bread mini loaf/Muffins [gluten free, nut free, dairy free, soy free]
Ingredients:
- 1/3 cup coconut flour
- ~2-3 tbsp GF all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 3 eggs
- 2-3 tbsp maple syrup
- ~1 cup (1 small) zucchini, shredded finely and pressed so most of the water content is soaked up
- 1 ripe banana, mashed
- 1/4 cup coconut oil, melted
Directions:
Grate zucchini and press with a paper towel to absorb most the liquid.
In a mixing bowl, combine oil, eggs, mashed banana, maple syrup, and then add in the zucchini. Stir until mixed. Add in dry ingreds and stir.
Bake at 350 F until a toothpick comes out clean (the times differ for the muffins vs bread and I don’ t remember how long mine actually cooked). Maybe 30ish minutes?
Tweaks:
I added 1 tbsp chia seeds + 4 tbsp water to one batch in place of one of the eggs.
I used ~ 1 cup almond flour in place of the other flours in another (this makes it not as allergen friendly, obviously).
I added a few tbsp cocoa powder to one with a little extra maple syrup to fix the wet/dry ratio.
All worked excellent. I bet you could also sub applesauce or pumpkin puree for the banana (probably ~1/3 cup?).
