**Kelly from The Spunky Coconut is doing a Spunky Holiday for Easter, so I am linking this recipe to that. It is going to be a great round up pf Easter recipes. I was going to do a post on how my mom and I used to color Easter Eggs, but then I got sick. The house had to get us one last time before we escaped. So, I believe this recipe will fit in well. Thanks, Kelly. Love you recipes.
Well, the CSA did it to us, again. I really love having this beautiful box of fresh, organic produce just show up on our doorstep every other Friday, but… well, I guess we are low on the ‘important’ list because we are new or something. NO CORN! That’s twice now we have gotten the note, “We are so sorry, but we ran out of (our lovely, delicious, you-are-gonna-be-so-disappointed-that-you-didn’t-get-it, sucks-to-be-you) corn. We sent you zucchini, instead. (Again.) See you next time.”
There goes my harrumph face. OK, Tia, suck it up and deal with it. Zucchini is about in the same ballpark as beets for me. Put it with enough other stuff so I can’t really tell it’s zucchini, and I’m ok. So, what am I going to do with it this time? I still have a loaf of zucchini bread in the freezer from the last time we got a lot of zucchini. Hmmmm. But I have really been into making things with almond flour, thanks to those fabulous cookies. So, let’s try to make some zucchini, almond flour muffins.
As I was looking for recipes online, I came across a great line. Unfortunately, I didn’t bookmark it because I really didn’t want the recipe, so I can’t link it. But, I think it describes zucchini bread/muffins. This is why my mind always goes straight to making them when I have an overabundance of zucchini. Zucchini bread/muffins taste about as much like zucchini as Rocky Road ice cream tastes like a rocky road. So true. So true.
Anyway, I couldn’t find exactly what I was looking for. I tried Elana’s site, but she only had a recipe with coconut flour. I don’t have coconut flour, and I wasn’t going to go grocery shopping, again. I’m sure she has one in her cookbook. I just haven’t gotten it, yet. I really have to.
What I came up with wasn’t quite right. It wasn’t bad. It just needed a bit more of something. And it was twice the size of the recipe I am including, here. I had a lot of zucchini. This is the recipe I am going to try next time. (I tried the recipe below, and it’s fabulous. And it works as a great jumping off place for my other muffin recipes.) It’s just tweaked a little bit. If you try this, let me know how it goes. I will add a foot note the next time I get screwed out of the corn some more zucchini.
I linked this post to Slightly Indulgent Tuesdays at Amy’s site Simply Sugar & Gluten Free, because as a little side note, this baking with the almond flour and agave nectar is doing wonders for my sweet-tooth. As in, it’s going away. I usually want/need something sweet everyday. Especially at night. The last couple of weeks, I haven’t really cared. I like the cookies and muffins, but I haven’t been having the cravings. I even lost a couple of pounds. I don’t know where they are, but they can stay lost, for all I care.
OK, I’m being lazy resourceful and linking to Gluten-Free Wednesdays from Linda at The Gluten-Free Homemaker, too.
Gluten-Free Zucchini Muffins
- 2 cups Almond Flour
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 2 ½ cups Shredded Zucchini
- 3 Eggs
- ¼ cup Grapeseed Oil
- ½ cup Agave Nectar
- 1 cup Chopped Cherries (optional)
- Preheat oven to 350° F.
- Mix dry ingredients together in a medium bowl. Get out all of the lumps.
- Mix wet ingredients together in large bowl.
- Add the dry ingredients to the wet ingredient bowl.
- Grease muffin tin. I chose to use coconut oil cooking spray.
- Bake for 20 – 22 minutes. Check with toothpick for doneness.
Until later, here’s to…Living better, easily!™
PS – If you haven’t already and would like to – you can ‘like’ me on Facebook.
PPS – Also linking to March Muffin Madness from Shirley at gfe – gluten free easily. (She’s fab!)