Cassava Zucchini Muffins

It’s getting to be that time of year…the time when your garden is overflowing with more zucchini than you know what to do with and you’ve exhausted the list of neighbors interested in receiving free bags of this plentiful summer squash.  Anyone relate?

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Okay, okay, so I’m not in this boat – we didn’t grow any zucchini this year, but I vividly remember growing up and having our family garden overrun by zucchini.  Those plants get huge!  I also remember going out to pick zucchini one day and not having any ripe on the vine and then heading back the next day to find them the size of a watermelon!  They grow with exceptional speed.

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My parents still grow zucchini and I’m one of those “neighbors” currently receiving free zucchini…not mad about it in the least bit.  However, I’m the only one in my little family of four that likes this summer squash.  I don’t mind having more to myself, but I do like the challenge of getting more vegetables into my family’s diet.  So I decided to create a Paleo zucchini Muffin recipe and test it on my boys (husband included).  I figure, if they like these healthy zucchini muffins, then anyone else who isn’t a fan of zucchini can be sure to like them too.  And guys, these were a total hit!

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These grain-free Cassava Zucchini Muffins are a great way to use up any excess summer squash and sneak some zucchini into anyone’s diet who may not be fond of this vegetable.  They are slightly sweetened with honey, gluten-free, grain-free and made with only 8 simple ingredients.

Cassava Zucchini Muffins

Ingredients

  • 1 small zucchini (150 grams or just over 1 cup, chopped)
  • 1/2 Cup raw walnut halves (50 grams)
  • 3/4 Cup cassava flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1-2 Tbsp raw honey*
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash and chop zucchini.  Add to food processor with walnuts.  Blend.
  3. Add remaining ingredients to food processor.  Blend until dough is uniform.
  4. Pour batter into lined muffin pan and bake at 350 degrees for 20-22 minutes.**
  5. Remove from oven and cool on wire cooling rack to room temperature.
  6. Store in fridge.

Recipe makes approximately 10 muffins

*I only used 1 Tbsp raw honey, but feel free to add an extra tablespoon for a sweeter taste

**I used 2 heaping tablespoons of batter for each muffin, making 10 muffins

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Do you grow your own zucchini?  What do you do when your garden produces more than you can eat?

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If you make this recipe tag @realfoodrabbit on Instagram and hashtag it #realfoodrabbit

cassava zucchini muffins

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