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Still working your way through your zucchini? We planted ours a bit late, so it is still producing! It is my first year growing it, and this is very exciting for me. I usually can’t afford zucchini, let alone organic, and I happen to be the only person in the world that doesn’t know anyone growing zucchini. So when I would see all the delicious zucchini recipes this time of year, I couldn’t even make them!
I really wish I had taken a picture of the monster zucchini we found after going on vacation for a week. It generously donated itself to the testing for paleo zucchini bread muffins.
Paleo Zucchini Bread Muffins
I’m a big muffin fan. Portable, individual sized portions are suburb in my book. Easy to pack, easy to eat, and easy to freeze for later – and you only need to take one out of the freezer at a time. So the decision to make paleo zucchini bread muffins for my zucchini bake good was a no brainer!
As I mentioned before my carrot cake waffle recipe, I like to use homemade coconut flour. It is frugal, easy to digest, and seriously cuts down on the number of eggs that I need to use. Learn how to make your own here.
As I developed this recipe, I learned a very important lesson about zucchini: it is wet. To prevent your muffins from being a soggy mess at the bottom, we need to remove some of that water. The coconut flour can’t take it all! It is as simple as squeezing some water out and discarding it, but it makes all the difference.
(Don’t worry: if you forget to do this, these paleo zucchini bread muffins will still taste good! Just the texture will be a little funky)
And now, on to the recipe!
Have you tried these paleo zucchini bread muffins? Let me know what you think in the comments!
Shared on Wildcrafting Wednesdays.
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