Zucchini Oat Muffins

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
3 eggs
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.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Salty, Sweet and tagged , , , , , , . Bookmark the permalink.

One Response to Zucchini Oat Muffins

  1. These look yummy good! We , too, make the best of all that darn zucchini…. Just posted a recipe for a Creamy Zucchini and Ricotta Spread from yesterday. Hope you like it. Also, there is a really easy recipe for Zucchini Pickles that we love to make.
    http://www.cookinglight.com/cooking-101/essential-ingredients/zucchini-pickles-recipes-00412000067920/
    Hope this helps the zucchini madness!! 🙂

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