Happy Monday, folks!
This weekend didn’t really feel like a weekend…somehow Monday has already rolled around and I’m feeling out of sorts. It’s probably because I now have a four-legged friend that is demanding all of my time with tail wags and face licks…but what can I say? He’s worth it.Last week my mom brought home the biggest zucchini I had probably ever seen from her friend’s garden. I mean, this sucker was HUGE. I had to take a photo just to prove it.Although I was sorely tempted to see how many zoodles I could make out of this thing, my first inclination was to make zucchini bread. I mean, who’s going to turn down an excuse to disguise veggies as dessert? This zucchini was large enough to make two loaves of regular bread, two dozen of these muffins, AND zucchini on the grill for dinner this weekend. Good old-fashioned zucchini carnage. After my luck with coconut flour in a bread I made a few weeks ago, I wanted to use it again to make a paleo-friendly recipe. And I needed a socially-acceptable excuse to eat chocolate chips straight out of the bag. This recipe was the result.Zucchini, bananas, eggs, and coconut flour make a sweet, dense base for this bread. Coconut flour requires a lot of moisture, so don’t be surprised by the amount of eggs you’ll have to use!After a quick blend of ingredients, time to mix in the fun stuff! I went with dark chocolate chips and crushed pecans for sweetness and crunch. Shredded coconut would be a great addition, too!All ready for the oven. I ate about three of these warm and froze the rest for an easy breakfast or snack. Summer baking at its finest!
Here’s to chocolate solving all our problems and curing our case of the Mondays.
Paleo Zucchini Bread Muffins (paleo, gf)
adapted from Well Plated
- 2 cups shredded zucchini, with some liquid drained
- 8 eggs, room temperature
- 2 large ripe bananas, mashed
- 3 tablespoons maple syrup or raw honey
- 2 tablespoons coconut or olive oil
- 1 teaspoon vanilla extract
- 1 1/2 cup coconut flour
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice (optional)
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips, 1/2 cup crushed pecans (optional)
- Preheat oven to 350F. Spray or line muffin tins with baking cups.
- In a large bowl, combine banana, eggs, honey, oil, and extract until well blended. Add zucchini and dry ingredients and stir until just combined. Gently fold in chocolate chips and pecans.
- Pour batter into muffin tins and top with additional chocolate and nuts, if desired.
- Bake for 15-17 minutes until muffins are golden brown and a toothpick comes out clean. Cool in pan for 10 minutes, then remove and enjoy. Makes about two dozen muffins.