Zucchini Muffins

June 29, 2013 § Leave a comment

Zucchini MuffinsPaleo Comfort Foods by Julie and Charles Mayfield includes a family recipe called Morning Glory Muffins. Recently my garden was overflowing with zucchini, so I reworked this great recipe to create zucchini muffins.

8 large muffins

8 paper muffin cup liners
2 1/2 cups almond flour
2 tablespoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 cup Splenda
4 cups grated zucchini
1 cup shredded coconut
1 cup raisins
3 large eggs
1/3 cup coconut oil, melted
1 tablespoon vanilla extract

Preheat oven to 350 degrees Fahrenheit.

Combine almond flour, cinnamon, baking soda, salt, and Splenda in a large bowl. Add zucchini, coconut, and raisins. Mix well.

In a separate bowl combine eggs, coconut oil, and vanilla extract. Whisk.

Pour the wet ingredients over the dry ingredients and mix well.

Spoon batter into muffin cups with paper liners. Bake on middle rack for 40 – 50 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool on a wire cooling rack.

Paleo or Primal: Use 2 tablespoons of honey instead of Splenda
Low carb: Leave out the raisins

Jurassic ZucchiniAn early-Spring shot of the vegetable garden. We thought we had Jurassic zucchini, because that’s what was planted, but a bunch of the plants turned out to be pumpkins. Apparently that happens when you feed the chickens a pumpkin in the Winter then use chicken compost before planting in Spring. Independence Day jack-o-lanterns it is!


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