I hope you guys aren’t all over and moved past ZUCCHINI for this season! Remember, I live in the frozen lands called Alberta, Canada. So our own produce has only recently started to come in. One of them, of course our trusty friend, the zucchini.
Please tell me you are still desperately looking for ways to use this “I’ll-grow-into-a-monster-if-you-don’t-watch-out” vegetable.
We don’t actually have our own garden – aside from a potted tomato plant and a few herbs on the kitchen counter. Apartment-living is limiting like that. But we did sign up for our first CSA box (community supported agriculture) this year.
So for the last 4 weeks we have been receiving a variety of vegetables from the lovely folks at Noble Gardens. And every week we could choose from of several kinds of zucchini. There were green ones and yellow ones and stripy ones. (Anyone else thinking of Malvina Reynolds now?)
I’ve used mine to fine-tune this Coconut Flour Zucchini Muffin recipe. My first attempt resulted in great looking and tasting muffins that seemed to have permanently bonded with the muffin pan.
In retrospect I realized that in my sleep-deprived new-mom brain fog I had completely forgotten to add any oil … duh! But the fog is slowly lifting.
I started with the coconut flour pumpkin recipe from last fall and adapted it for grated zucchini. That recipe calls for 4! eggs. But this is just the way to make coconut flour work. However, I wanted to see if I could somehow cut that number down a bit.
In vegan baking ground flax is often used as an egg substitute. Usually 1 tablespoon of ground flax is mixed with 3 tablespoons of water to replace 1 egg.
For this Zucchini Muffin recipe I added 2 tablespoons of ground flax to cut out 2 eggs, but I didn’t add any extra water because I knew the grated zucchini would have enough liquid on its own.
Since this recipe is made with coconut flour it is grain-free (and paleo-friendly) and also gluten-free, and no refined sugar is used either.
Now if this doesn’t spell healthy breakfast for you…?
If you wanted to veganize these muffins you could try replacing all the eggs with ‘flax eggs’. But I haven’t tried it yet.
If you don’t have or don’t want to use flax, you could just double the number of eggs called for.
- Preheat oven to 375 F. Grease a 12-cavity muffin pan.
- In a large bowl whisk together coconut flour, ground flax, baking powder, baking soda, and cinnamon.
- In another bowl combine grated zucchini, eggs, melted coconut oil, vanilla, and maple syrup. Add wet to dry ingredients and combine. Fold in chopped nuts or chocolate chips.
- Fill batter into 12 muffin pan cavities (don't be tempted to make fewer, larger muffins - the centers will be too mushy), top each with a few more nuts or chocolate chips and bake for 25 minutes.
- Let muffins cool before removing from pan. Store in an airtight container.
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