[mostly] grain-free herbed zucchini muffins :)

Hello, my wonderful readers!  It’s been awhile.  I didn’t expect to take such a long break so quickly after I started this blog, but I had several family emergencies plus a trip to Alabama, my husband’s birthday, my brother-in-law’s college graduation, and a visit from my good friend from New York. Sooo, needless to say, it’s been kind of crazy 😉  But now things are getting back to “normal” and I’m glad to be back here posting again!

Today, I asked my lovely facebook friends if they knew of any good recipes for savory zucchini bread or muffins and my friend Jessi came up with this amazing link: Basil Zucchini Bread by Made in Kitchen. As amazing as it sounds already, I had to adapt it to make it a) dairy- and gluten-free (it would be grain-free minus the baking powder!) and b) toddler- and pantry-friendly. I used onion powder instead of sautéed onion because I was actually out of onions (which is crazy!), plus my son doesn’t like pieces of onions in things. The tricky part was figuring out what ratios of alternate flours to sub for the regular flour, and what other ingredients needed to change because of that.  Almond flour is good but makes things kind of dense; Coconut flour is great but needs extra eggs and liquid, thus making baked goods made solely out of coconut flour taste very egg-y.  So, I decided to wing it and try a mix!  The experiment came out great! Kind of like a mix between a muffin and a soufflé though, but very delicious. Next time I’d love to try a marinara/water mixture instead of the milk and see if I could make Tomato Basil Zucchini Muffins 🙂

[mostly] grain-free herbed zucchini muffins

  • 1 1/2 cups almond flour
  • 1/3 cup coconut flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon coconut palm sugar
  • 4 large eggs
  • 4 tablespoons unsalted butter, softened
  • ½ cup unsweetened coconut milk
  • 1 teaspoon lemon juice
  • 2 cups grated zucchini (about 2 small ones)
  • 15 fresh basil leaves, chopped
  • 1 small sprig fresh rosemary, chopped

Mix together flour, salt, black pepper, onion powder, garlic powder, baking soda and powder in a large bowl.

In another bowl, cream together 4 tablespoons butter and coconut sugar. Add in eggs. Mix together coconut milk and lemon juice, then add to butter/sugar/egg mixture, mixing well.

Stir zucchini, basil, and rosemary into butter/sugar/egg/milk mix. Next, add to flour mix and stir until just combined.

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Preheat oven to 400F. Pour batter into a muffin pan lined with cupcake liners (or very greased). Bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool slightly, then remove muffins from tin.  Place on a wire rack and allow to finish cooling before serving.  Enjoy! 🙂

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