Wait, what the hell am I supposed to do with all that zucchini? Holy crap that’s a lot of squash. There’s only so much zucchini I can eat. No, Mr. Farmer I don’t need anymore of your zucchini seconds.
Any of these sentiments sound familiar? They do to me. I have so much zucchini sometimes it just sits in my fridge as I stare at it. I made these zucchini muffins after seeing a farmer’s zucchini cake recipe. She simply substituted zucchini for the carrots in carrot cake. Now that got me thinking. I do love my carrot cake. I wanted something for breakfast, not for dessert though. I still had some sugar in this recipe (WAY less than a store-bought muffin), but I think it was small enough that the next time I make this I might try to use honey and see what happens. So here’s a nice combination. Voila.
Oaty Zucchini Muffins
2 medium zucchini, grated (3 cups)
1/2 cup almonds
1/2 cup gf oat flour
pinch of salt
1 tsp baking soda
1/4 cup glutinous rice flour
1/4 cup walnut butter
1/4 cup sugar
1/2 cup raisins, chopped if desired
1/2 cup gf oats
Preheat the oven to 325. Grease 6-8 large muffin tins. Grate the zucchini in the food processor or on a box grater. Set zucchini in a colander over the sink to let excess liquid drain out. In the food processor, blend the almonds, oat flour, salt, baking soda, and rice flour until pulverized.
Add 1 1/2 cups of the zucchini, eggs, walnut butter, and sugar and blend well. Fold in the raisins, the oats, and the other 1 1/2 cup of zucchini. Pour batter into prepared tins, about 2/3 full.
Bake at 325 for 20 minutes. Turn heat up to 350 and bake for another 5-8 minutes. The top should be slightly browned and puffed up and a knife should come out clean.
*These stayed good in the refrigerator for a few days. I also experimented with leaving them wrapped and out on the counter- fridge is better all the way around.