Earlier this week, we bought some organic zucchini to have sautéed with one of our meals. We ended up having two extra zucchinis left. Three days later, we still had two zucchinis sitting in our vegetable drawer in our fridge. “We really need to use up the zucchini…” my mom kept saying. I remember looking at one of my aunt’s recipes for zucchini bread on her website, lowcarbyum. I thought that using the zucchini in some sort of baked good would be perfect. So, we decided to adapt one of my aunt’s recipes and make zucchini muffins!
These muffins are also free from major allergens, which makes the recipe even better! They are gluten free, dairy free, soy free, and low carb! You will not have to worry about feeling guilty about having these zucchini muffins.
Making the Muffins
Making the muffins takes very little time and is quite simple. The only tedious task is shredding the zucchini. There are multiple tools out there that can shred zucchini or any vegetable for that matter. For this specific recipe, we used a handheld box grater since we are only shredding about two zucchinis. However, electric shredders are also useful, especially when you have to shred or slice a large quantity of veggies. The electric shredder comes with a shredding blade and a vegetable slicer. Shredding the zucchini only takes about two minutes, which, besides cooking, is probably the longest step and most complicated!
Once that step is done, you basically plop all of the ingredients in a bowl, stir, and put them in the oven! We used almond extract because we like that nutty flavor but vanilla extract will work well and give the muffins a milder taste
The muffins come out perfectly moist due to the moisture in the zucchini as well as the applesauce. They are so good and healthy, it’s hard to just have one!
- Preheat the oven to 350 degrees
- Shred the zucchini into fine shreds and place into a large bowl
- Add the rest of the ingredients to the bowl
- Mix the ingredients well
- Place about three T of batter into lined or greased muffin tins
- Put the muffins into the oven and cook for approximately 22 minutes or until the tops of the muffins feel firm
Nutrition per muffin| Calories: 100 Fat: 4.5 Sat. Fat: 1 Carbs: 4.5 Fiber: 2 Sugar: 1 Protein: 3 Net. Carbs: 2.5