Grain-Free Zucchini Muffins
When you have a surplus of zucchini, make these tasty, moist, grain-free muffins.
Equipment
Ingredients
- 2 cups zucchini shredded
- 2 eggs
- ½ cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 2 cups Otto's Cassava Flour
- 1 ½ tsp ground cinnamon
- ½ tsp sea salt
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp baking soda
- ½ tsp aluminum free baking powder
- You can add in nuts chocolate chips, or raisins if you would like.
Instructions
- Preheat oven to 375°F.
- Shred zucchini to measure 2 cups.
- In a separate bowl, beat eggs, oil, vanilla, and sugar until well combined (this takes a little time with coconut sugar).
- In another bowl, combine flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder.
- Fresh ground nutmeg really makes the flavor pop!
- Add zucchini to the egg mixture and stir, then fold into the flour mixture.
- Put muffin cups onto a baking sheet and bake at 375°F for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Store in a covered container. They last 2-3 days. Refrigerate or freeze to last longer.
Notes
You can find silicone muffin cups here.