Grain Free Coconut Zucchini Muffins (No Added Sugar!)
Zucchini was a frequent component of my CSA bag mid-Summer. At one point, we were getting so much of it that it was accompanied with a sheet on how to freeze or otherwise preserve the green squash. But as Murphy’s Law would have it, it seems I came across this awesome recipe the same week the zucchini supply dried up. It wasn’t until I found myself with a zucchini leftover from these turkey meatballs that I finally got around to making it. I’m so glad I did, because these are fantastic. They’re moist, dense and rich, and the dates provide plenty of sweetness with no added sugar. I brought a couple to my parents as a thank you for watching our furry kids, and they were popular there as well. They’re also superbly easy to make – instead of dirtying a multitude of bowls and whisks, you can do it all in your blender or food processor! If you want to make this as a loaf of bread, I recommend doubling the recipe. Actually, I recommend doubling the recipe regardless, because you’re going to want more than six of these babies!
Grain Free Coconut Zucchini Muffins
Adapted from Primally Inspired
Ingredients
- 1 medium zucchini
- 4 eggs
- 12 pitted dates
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sea salt
- Optional add-ins: shredded coconut, walnuts, pecans
Instructions
- Preheat oven to 350 degrees F.
- Cut zucchini in half. Scoop out seeds and cut into chunks.
- Add zucchini, dates, eggs, coconut oil, and vanilla to a food processor and blend until smooth.
- Add the coconut flour, cinnamon, baking soda, apple cider vinegar and sea salt and blend once again until thoroughly mixed.
- If you want to use any add-in’s, add them now and briefly stir.
- Pour into a well-greased muffin tin. Bake for 30-45 minutes, or until a toothpick comes out clean.
Serves 6
