You can’t have enough zucchini recipes

I have an allergy free recipe for you AND a teaser.  It’s a good one.  The teaser I meant, but the recipe is good too.  😉

It’s an update on allergies.  And it is SO EXCITING!!!!!

First, though.  Muffins.

Chocolate Zucchini Muffins [gluten free, grain free, dairy free, soy free, nut free, sugar free] – makes 12 muffins

Ingredients:

• 1 large ripe banana, mashed
• 2 eggs
• 1 cup light coconut milk
• 1/2 cup coconut oil, melted
• 1 tsp vanilla
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 2 tbsp NuNaturals stevia baking blend
• 1/4 cup flax meal
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded zucchini

Directions:

Pre-heat oven to 350 degrees F.

Mash banana in a large mixing bowl, then add eggs and whip until combined.  Add in coconut milk, oil and vanilla and again stir until combined.  Then add in the rest of the dry ingredients and let sit for 5-10 minutes so the flax can gel.  Finally fold in the shredded zucchini.

Pour into greased muffin tins.  [Alternately you could make this into a loaf]

Bake at 350 degrees F for 35 minutes or until a toothpick comes out of the center clean (will vary for muffins/bread loaves).

Because the coconut oil is liquid at hot temperatures, you have to wait until they are cooled all the way to remove them from the pan.  Muffin liners go a long way to help with this, but I actually found that chilling them a bit in the fridge before removing from the tin worked like a charm.

I still have heaps of zucchini left over to use up (I went crazy at the farmer’s mart this weekend) so you may be seeing lots of zucchini recipes in the next few weeks.  Or maybe I’ll just keep remaking this one.

It’s not too sweet so I don’t feel terrible about polishing off a few at one sitting.  And I may soon be adding in a few new ingredients (soy milk?) in the name of oral challenges. 😉

All my fingers and toes are crossed, but until then, this recipe is pretty great as is.

Enjoy!