Zucchini and Nut Flour Breads

I am overflowing with zucchini. It is blanched and frozen, and we are tired of eating it and other squash four times a week or more! I began to miss the zucchini bread that I used to make with all-purpose flour (we no longer eat that), when it finally occurred to me that I could add it to my friend Shannon’s Almond Flour Muffin recipe, along with some extra spice. Here is the new recipe:

Almond Flour Zucchini Muffins

Preheat oven to 375°

3 eggs

1/2 tsp. vanilla

1/4 tsp. Celtic sea salt

1/4 raw cup honey

1/2 tsp. baking soda

1 cup almond flour 

1/2 -2/3 cup shredded or ground zucchini

1 tsp. cloves (you could use nutmeg instead)

2 tsp. cinnamon

1/4 cup butter or coconut oil, melted

 

-mix first 4 ingredients

-mix in the next 4 ingredients

-add last two ingredients

-generously grease muffin pan with coconut oil or use silicone muffin liners and fill each cavity half way

-bake for approximately 15 minutes. Check frequently if baking longer than 15 minutes.

DO NOT OVERCOOK. NUT FLOURS OVERCOOK EASILY.

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