Hard to believe, but it’s that time of the year already: the girls’ summer vacation is half over, the Fourth of July has come and gone, and the All-Star Game is next week. Time flies.
This also the time of year when Chareva’s gardens start becoming productive, which means people we’ve known for years won’t look us in the eye for fear we’ll offer them zucchini.
Chareva’s done her best to dispose of the wildly prolific plants. We’ve had baked zucchini, sautéed zucchini, zucchini fritters, zucchini on salads – heck, she even sneaked zucchini into her meatloaf recipe a couple of times. (It did not go undetected.) It’s gotten to the point where if she asks what we want for dinner, the girls and I say in unison, “Not zucchini.”
The exception was her zucchini muffins, which she made once as an experiment and again at the girls’ request. Here’s her recipe – in case one of us bumps into you in public and manages to squeeze a zucchini into your hand before you can refuse.
1 cup almond flour
3/4 cup unsweetened coconut flakes (ground)
1 cup chopped walnuts
1/4 cup rice flour
1/2 cup tapioca flour
1/2 cup vanilla whey protein powder
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup coconut oil (melted)
1/4 cup butter (melted)
2 tsp vanilla extract
1 tsp liquid Stevia
1 Tbsp molasses
3 eggs (beaten)
1 medium zucchini (grated), or about 2 cups squeezed. Discard juice.**
Mix wet ingredients in one bowl. Mix dry in another. Combine all ingredients in one bowl. Spoon into greased muffin tins. (Tip: Use a lint free coffee filter to generously grease the inside of the muffin tins with lard or bacon grease.)
Bake muffins in a 325 degree oven for 35 minutes or until a toothpick comes out clean.
Makes 12 muffins at around 10 carbs each*. (They’re awesome with some melted Kerrygold butter, by the way — Tom.)
*The combined flours add up to about 100 net carbs. To make the muffins lower in carbs, eliminate the rice flour and increase the coconut flour to one cup. Additionally the tapioca flour can be substituted with more almond flour. We were pleasantly surprised, however, at the lighter and slightly crispy texture that the tapioca and rice flours added. The molasses adds a nice brown color to the muffins, along with a bit of sweetness.
** In an effort help us dispose of the zucchini, Sara tried making zucchini-juice popsicles. The verdict: they’re horrible. Don’t try this at home.
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