Zucchini Muffins

 

A delightful, nutritious way to incorporate summer's bounty into a baked good or to use up an abundance of zucchini growing in the garden.  Filled with health-promoting ingredients, you cannot go wrong with this recipe.  We hope you enjoy them as much as we do!

 

INGREDIENTS

2 cups blanched almond flour

2 eggs, preferably from pastured chickens

1/4 cup grassfed butter, ghee, or coconut oil, melted

1 cup grated zucchini

1/3 cup coconut sugar, erythritol, or powdered birch bark xylitol

1/2 teaspoon baking soda

1 tsp green stevia powder or 15 drops liquid stevia

1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder

1 teaspoon cinnamon 

1/2 teaspoon unrefined salt

1/2 cup chopped pecans or walnuts (optional)

 

Preheat the oven to 350 degrees.  Line muffin pan with unbleached parchment sheets or cups.  If you would prefer to make a loaf, line the loaf pan with unbleached parchment paper.  In a large bowl, combine almond flour, baking soda, salt, and cinnamon.  In a medium bowl stir together eggs, butter, sweeteners, and vanilla.  Fold in the grated zucchini.  Divide evenly among the muffin cups or spread batter into the loaf pan.  Bake for 30-50 minutes, or until a toothpick comes out clean. 

Makes 12 muffins or one loaf.