My co-worker, is an avid veggie grower and over the years she has treated me to fantastic produce. This year she brought the biggest zucchini I've ever seen, so naturally I've used zucchini in basically every recipe this week. That's the fun part about cooking with seasonal ingredients. We're lucky to have zucchini at our finger tips all year long but it's much more meaningful using home grown ingredients.
I have to admit, the first recipe I came up with went right in the trash. It's painful waisting ingredients but that's all part of the fun. This one though definitely did it for me. What I particularly like is that it's not overly sweet. If you want more sweetness, you may want to double up on the maple syrup as these are slightly sweet but not over the top.
- Prep time: 5
- Baking time 25 minutes
- Yields 9 muffins
- 1/2 cup almond butter (I use this)
- 2 eggs at room temperature
- 1 cup grated zucchini
- 2 tbsp maple syrup
- 1/4 cup coconut flour
- 3 tbsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp melted coconut oil
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- pinch salt
- muffin tin
- muffin tin liners (optional but will make your life easier)
- medium and large mixing bowls
Preheat oven to 350º. In medium bowl, combine coconut flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Stir together and set aside.
In large bowl, whisk eggs, maple syrup, almond butter, vanilla, coconut oil, zucchini and mix well.
Slowly add dry ingredients to wet ingredients and mix until well incorporated.
Line your muffin tins (or grease with additional coconut oil if you don't have liners on hand) and fill muffins about 3/4 of the way. Bake for 23-25 minutes. You can insert a toothpick at about 23 minutes to check if muffins are fully baked.