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!
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.