Zucchini Muffins

I am always surprised at how large of zucchinis can be grown here. While we don't have a garden that produces zucchini yet, I have friends who like to share and have had some rather large ones to work with. In an effort to continually try something new, I dreamed up a new muffin recipe and thankfully it turned out quite well!  I had a lot of zucchini so this is a double batch that could easily be halved.

In a bowl combine: 

  • 1 cup coconut flour
  • 1 cup oat flour
  • 1 cup gluten free or flour of your choice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 4 eggs
  • 1 cup apple sauce  
  • 1/4 cup agave syrup (or honey) 
  • 1 1/3 cup almond milk  
  • 4 tsp vanilla
  • 3 cups shredded zucchini
  • 1 cup crushed walnuts  
  • Optional: in 1/2 the batter I added 1/2 cup dried cherries

Bake at 400 degrees for 18-20 minutes. Makes 2 dozen muffins that can be enjoyed fresh out of the oven or frozen to enjoy later. Enjoy! 

 

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