I was inspired to create a zucchini muffin recipe because I have been struggling to use up the growing pile of summer squash sitting in my kitchen. I have already made zucchini cakes and zucchini boats, but I was looking for a recipe that did a better job of camouflaging the zucchini. These are a great way to use up zucchini, but they do not actually taste like zucchini. Hooray for stealth veggies . . . the method adds a bitof variety for me and Nick (and picky eaters everywhere!) at times when we are getting tired of one specific vegetable.
These muffins are simple to make, totally grain-free and paleo compliant, pretty darn delicious, and great for dunking in some homemade chicken soup. They are very hearty and filling, with a thick texture that leans almost more towards dumplings than baked goods. A meaty soup plus these rich, eggy muffins makes for a very satisfying meal.
For this recipe you will need:
1 cup zucchini shreds
½ cup coconut flour
1 tsp salt
Preheat your oven to 350. Throw chunks of zucchini (being sure to scrape out the seeds) into your food processor and process until you have one cup of (fairly tightly-packed) zucchini shreds. No need to squeeze out any water; the coconut flour does a fantastic job of soaking up the excess liquid. Mix your zucchini with the remaining three ingredients until everything is well-incorporated, then pour into a lined muffin tin. (Alternately, you could use a greased stoneware muffin pan – I would suggest lard for the greasing.) Bake for approximately 25 minutes, or until the muffins are set. This recipe netted me ten delicious, dunkable muffins.
I served mine with chicken and veggie soup. Yes, I know that it is very warm outside and entirely the wrong season for soup, but I had a hankering for it. And beside, I had lots of stock in the freezer. I simply thawed and added in some shredded leftover chicken, sweet potato chunks, diced carrots, and more diced summer squash. It made for a very festive color combination.
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