I love cooking muffins full of vegetables (both when I can sneak vegetables in and when that vegetable is the star of the muffin). This recipe is based on my mother’s zucchini bread recipe, which I grew up adoring. This paleofied version is not very sweet, but my toddler and husband love them and will argue over who gets to eat the last one (which is pretty much my gauge of kitchen success). I have also tried this recipe as a mini loaf and it seems to work well (not sure about how evenly it would bake as a regular sized loaf, so if you try it, leave a comment to let me know how it works!). Makes: 12 big muffins (you could easily stretch the batter to 14-15 muffins if you have more than one pan).
- 2 large (or 3 medium) zucchini, grated (about 3 cups or a little more)
- 4 eggs
- ¼ cups Extra Virgin Coconut Oil, melted
- 1/3 cup Muscovado Sugar or Sucanat (maple sugar would work too)
- 1 cup Walnuts
- 1 ½ cup Blanched Almond Flour
- ½ cup Coconut Flour
- 1 tsp Ground Allspice
- 1 tsp Ground Nutmeg
- 1 tsp Ground Ginger
- 1 tsp Vanilla Extract
- 1 ¼ tsp Baking Soda
- ½ tsp Salt
1. Preheat oven to 350F. Grease a muffin pan with coconut oil or palm shortening or use Silicone Muffin Cups.
2. Grind walnuts in a Food Processor or Magic Bullet until they resemble the texture of coarse sand (or a little coarser, if you like).
3. Combine ground walnuts, almond flour, coconut flour, spices, baking soda and salt together in a small bowl.
4. Mix grated zucchini, sugar, egg and melted coconut oil together in a large bowl.
5. Add dry ingredients to wet ingredients and stir to combine.
6. Scoop mixture into prepared muffin pan and bake for 30 minutes. Enjoy!