Zucchini Bread Muffins

I’m pretty sure that zucchini could cure world hunger. I mean, it grows extremely well, yielding multiple fruit (it’s a squash and squash is technically a fruit – mind blown yet?). It’s hardy. Low maintenance. And it’s packed with nutrients. It’s also extremely versatile and can be used in bread, grilled, as noodles, in salad, cooked into eggs – I could go on and on and on. But I won’t.

Thankfully, zucchini bread yields itself quite willingly to a paleo/SCD/anti-inflammation diet. And it tastes better and is full of protein due to the almond flour. There’s also no oil in it and it’s relatively low in honey. Feel free to reach for multiple slices or for multiple muffins. I made them for my drama students and they LOVED them. And were asking me to make them more. If high schoolers like them, they must be good.

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Zucchini Bread Muffins

  • 1 ½ almond flour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • dash allspice
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large organic eggs, beaten
  • 2 tbsp honey
  • 1 ripe banana
  • 1 cup shredded, unpeeled organic zucchini
  1. Preheat oven to 350 Fahrenheit and prepare a muffin tin with liners (unless using a silicone muffin pan – I use silicone pans for all of my grain-free baking).
  2. Combine the dry ingredients in a small bowl, set aside. 
  3. Place the wet ingredients in a bowl and beat with a hand mixer for 1-2 minutes at medium speed until frothy fully combined. Add the zucchini and fold in with a spoon or spatula. 
  4. Slowly add the dry ingredients with the mixer running and mix until fully incorporated.
  5. Spoon the batter into the prepared muffin tin or the silicone muffin pan and bake in the center rack for 30-35 minutes, or until a toothpick comes out clean. Batter can also be baked in a oiled and almond floured bread pan.
  6. Let cool and remove.

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