This summer is our first summer having a garden. I am definitely not the one who maintains it, I tend to inadvertently kill all living things that aren’t people (i.e. plants and bugs). Anyway, our zucchinis are insanely huge. If I didn’t know better, I would think they are fed steroids. But I can assure you that’s not the case, they are totally organic!!!
So what to do with a bunch of overgrown greens? Make healthy desserts…duh! I am addicted to zucchini bread, zucchini pasta, zucchini muffins, zucchini tots, zucchini fritters (tonight’s experiment)…..pretty much zucchini everything! I follow a recipe for zucchini bread that I love, and will post soon. However, this go ’round I tried something different. I thought muffins would be easier to transport and maybe, just maybe, I will stop at one muffin as opposed to eating half-a-loaf! I must say, these muffins are pretty darn good, and pretty darn simple.
What you will need:
- 1 1/2 cups shredded zucchini (remove excess water)*
- 2 eggs
- 3/4 cup nut butter (I mixed sunflower seed, almond, and peanut butters)
- 1/3 cup sweetener such as [raw] honey, maple, agave, coconut sugar (I used honey)
- 1/4 cup cacao powder
- 2 tbsp coconut flour
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 cup dark chocolate chips
- 1/4 cup walnuts (or any other nut, or omit)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
Preheat oven 375 degrees. In a large bowl mix ingredients, adding the chocolate chips and walnuts last. Line muffin pan with cupcake liners (or spray pan, but I don’t enjoy fighting to get my muffins out!) Fill 2/3 of each liner with mixture. I overfilled mine and got 11 muffins. Bake for 18-25 minutes using toothpick to test when they are ready. It really depends on your oven, I tend to under bake because I like mine moist 🙂 Cool for a few minutes and either enjoy plain, or top with homemade chocolate sauce.
I don’t usually do this, but this time I removed the excess water from the zucchini by wrapping in a clean towel and ringing it out well.*