I LOVE zucchini! You can literally do SO many things with it. It can be used as a noodle, thrown into omelets, turned into tiny pizzas... You can steam it, roast it, or even use it to curb your sweet tooth and make amazingly moist bread or muffins!
I'm super thankful that my parents raise a garden and that they are nice enough to gift us with all the extra they can't eat. I enjoy being creative each summer with all the zucchini, cucumbers and asparagus they have coming out their ears. It's AWESOME!
This recipe is an oldy but goodie. When I first started playing around with the paleo lifestyle years ago, I created this bread recipe and it was a hit. I pulled it back out recently and decided to make some muffins and GOODNESS! I'm not sure why I went so many years without baking this bread. The zucchini makes it so moist (sorry if you don't like that word!). They're just delightful. So here ya go...
Ingredients-
1 cup almond flour
1 tsp baking soda
1 tsp cinnamon
1 cup shredded zucchini (water drained)
2 eggs
3 tbsp maple syrup (or honey)
1 ripe banana- mashed
1 tbsp coconut oil (melted)
1/4 cup raisins
crushed pecans or walnuts (optional)
muffin cups (I am loving these silicone ones!)
First, you'll need to chop your zucchini and shred it (unless you have some already shredded and in the freezer waiting to be used) I try to shred a bunch at once and keep it measured out ready to go in the freezer. That way you can make the bread any time you want! I enjoy using my mini food processor (it shreds about a cup at a time) This is also my favorite tool for shredding carrots too!
Next, you'll need to mix all the dry ingredients together in a medium sized bow. In another bowl, mash your banana well and add the rest of the wet ingredients and mix well. Combine the wet ingredients into the dry ingredients and mix until well blended. Place into our muffins cups. And bake for about 30 minutes at 350 degrees. (This recipe should make about 10 muffins or 1 loaf of bread)
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