Sometimes, you find yourself on a Monday afternoon, and you need baked goods for dinner. It could be worse, I could have actively chosen to NOT include vegetables! One of my best friends, Emily, is a baking queen, and has made zucchini bread in every which way. From mini loafs, to muffins, and every other way to bake, they are always incredible. To me, they are the perfect afternoon snack or side to dinner, because they aren't quite as sweet as the other loaf varieties out there. Plus, pumpkin bread is to fall, like zucchini bread is to spring... so here we go!
| Makes 24 mini-muffins. Ingredients: 1/2 cup coconut flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon nutmeg 3/4 tsp good quality cinnamon 1 cup zucchini, shredded 4 eggs 2 tablespoons good quality honey 1 ripe banana 1 tablespoon coconut oil | Preheat the oven to 350 F. Shred two medium zucchini, and with a cheese cloth or paper towels, press out the moisture. In a large bowl, combine the eggs, honey, coconut oil, and banana. Mash the above ingredients until combined. In a medium bowl, comine the flour, baking soda, nutmeg, cinnamon, and salt. Add to the wet ingredients in two batches, stirring just until combined. Add the zucchini, and fold in to combine. Spray the mini muffin liners with coconut oil baking spray (or another non-stick baking/cooking spray), fill the liners 3/4 of the way, and bake for 20 minutes. Let cool on a wire rack, and enjoy! |
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