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baking: paleo zucchini muffins

if there’s one baked good that i have a serious soft spot for it’s a really nice zucchini bread.
preferably the kind with chocolate and/or chocolate chips in it.

and wouldn’t you know it… it’s zucchini season.

sadly, my 3 zucchini plants are not yielding bounty like i had hoped.
they appear to have some sort of pest… maybe a fungus? i don’t know.
but all my zucchinis get about an inch long and then shrivel up and die.
so it’s a good thing that zucchinis are local and cheap right now – $.69 a pound – bargain!

so… i kinda bought 2 pounds of them. and then another pound of yellow zucchinis.

but i have plans.

i found this recipe that sounded seriously yummy.
and i thought it was worth testing out.
after all, it did come to my inbox courtesy of nom nom paleo, which never steers me wrong…

Recipe: Perfect Paleo Zucchini Muffins

Ingredients

  • 2.5 cups almond butter
  • 3 eggs
  • 2 c. shredded zucchini, strained or squeezed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp. vanilla
  • 1 tbsp. cinnamon (GOOD quality makes a huge difference)

Instructions

  1. Add all items to a mixing bowl in order and stir.
  2. Pour into paper-lined muffin tins (trust me, this is a step you don’t want to skip).
  3. Bake at 350 for 12-15 minutes or until slightly brown on edges and passes the toothpick test.
  4. Makes 12 muffins.

ummm… ya.
these muffins are fucking incredible.
this is probably the best baked zucchini item i’ve ever had.
period.  paleo or not.

i did make a few slight tweaks to the above recipe…
i added about a tablespoon of raw agave syrup for a bit more sweetness and i also added a 1/2 cup of dark chocolate chips.
and i didn’t have 2.5 cups of almond butter, i only had 2 cups.  but it still worked magically.
i also used trader joe’s almond butter with sea salt in it because it was all i had.
the only real difference was that i had to cook them for 21 minutes before they were done.

but i just absolutely annihilated one.  …and i’m thinking about going back for a repeat performance.
they’re light and cakey and sweet and chocolaty and so frigging good!
i’ll admit that there’s been a bit of my paleo baking adventures have netted me some puck-like results… but this was not one of them.  in fact, i would bet money that not very many people would peg this as a flour-free product.

i’ve never cooked with almond butter before… although i’ve cooked with almond flour lots… i just didn’t realize this was a “thing” that one could do.
so, awesome learning experience.

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1 Comment (+add yours?)

  1. Trackback: Weight Loss Stall Paleo Diet

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