It’s almost summer! At least here in AZ, summer is practically here already. Super blue, sunny skies, it’s my absolute favorite. Everyone that has a garden gets an overwhelming amount of zucchini in the summer, so here’s a solution! Sweet, moist, zucchini bread! I’ve actually got a couple more tasty zucchini recipes headed your way, but what better way to get started than with classic zucchini bread?
If you grew up in the 1990s then I truly hope that all your friends’ moms made you zucchini bread all summer and it was definitely at every church potluck. Maybe that was a midwest thing. But anyway, I took all that deliciousness and put it in little muffins. Slather these with butter and you’ll be so happy, I promise.
I peeled my zucchini because it was on it’s last, wrinkly legs. But really, there’s no need. But if you peel the zucchini it hides a little bit better from the picky eaters in your life. There’s not really any flavor to zucchini, it mostly just adds moist-ness. So with the zucchini these have also got pecans, cinnamon, and nutmeg. They’re so easy to eat and slightly addictive.
So, hit up your farmer’s market this weekend, grab some zucchini and make these tasty muffins! I hope you love them for breakfasts and snacks. I can’t really think of a better way to eat your veggies…
Grain-Free Zucchini Bread Muffins
1/2c arrowroot starch
5T pure maple syrup
1 1/2T butter, melted
1 1/2c almond flour
1 1/2T coconut flour
3/4t baking soda
1/8t cream of tartar
1c shredded zucchini
1/2c pecans, chopped
Preheat the oven to 325 degrees. Place 10 parchment liners into a muffin tin.
In the bowl of a mixer, add the first 6 ingredients and mix until smooth. Scrape down the sides and mix again.
In a small bowl, whisk together the remaining dry ingredients, except the zucchini and pecans.
Add the dry ingredients to the mixer and slowly mix all ingredients together, then adjust the speed to medium-high and beat for about 1 minute.
When the batter is well mixed, fold in the zucchini and pecans.
Scoop the batter into 10 muffin cups. They’ll be about pretty full.
Bake the muffins for 35 minutes. As soon as you can touch them, move the muffins to a rack to cool.
If you decide to make these muffins, snap a pic for me! I wanna see them, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!