It’s that time of the summer when I begin to wonder what to make with the overload of zucchini. My farmer’s market is flooded with summer squash, both green and yellow. I love zucchini, but there comes a point when enough is enough! A quick google search will give you millions of options for zucchini-based recipes, and some are delicious, while others are a really a mushy mess of this water-heavy vegetable!
What’s your favorite recipe to make with zucchini? Are you a zoodle (zucchini noodle) maker or a zucchini bread baker?
My daughter’s favorite muffin recipe comes from an old Martha Stewart Baking cookbook. For many years, she has called these muffins “Cran-Zu”. Cranberry-Zucchini Muffins. I use fresh (frozen) cranberries (I buy lots in the fall and freeze them to use all year long). I’ve added chocolate chips, because why not? I’ve baked this recipe dozens of times over the years for my daughter, I always have some in the freezer for a quick breakfast or a delicious afternoon snack. But I, myself, have not eaten one of these muffins in many years, ever since I stopped eating any gluten-containing foods.
So, here’s my attempt at recreating the Cran-Zu Muffin in a way that I can enjoy. If you’ve followed along on my blog, you know that I put myself through an elimination diet in the springtime. It was an eye-opening experience for me and a wonderful opportunity to discover what foods are harmonious in my body and which cause me some trouble. I concluded that grains are not easy for my body to digest and, in general, I don’t feel well when I eat grains. I wasn’t eating a large quantity of grains, as I eliminated gluten and all gluten-containing grains several years back. But I was still consuming oats, rice, buckwheat, teff, and millet – all gluten-free grains.
This recipe uses tigernut flour. Tigernuts are neither a nut nor a grain. They’re a tuber, a prehistoric little vegetable full of prebiotics; that’s the fiber that feeds the “good bacteria” (the probiotics) in your gut. I’m hooked on tigernuts, I eat them all the time. Baking with tigernut flour is a bit different from conventional baking, as the flour absorbs liquids differently. But I’ve figured it out, after successfully developing some delicious recipes, including my Cinnamon-Spiced Chocolate Chip Tigernut Cookies, Fudgy Grain-Free Cocoa-Banana Cake and Carrot Cake Tigernut Muffins. You can easily find Organic Gemini Tigernut Flour on Amazon.com or at Mom’s Organic Market.
Give these muffins a try and let me know what you think. I hope that my daughter likes them as well, if not better, than her regular Cran-Zu Muffins!
Grain-Free Zucchini Chocolate Chip Muffins
Ingredients: (note: use organic ingredients whenever possible)
2 C Organic Gemini Tigernut flour
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cardamom
1/2 t sea salt
1 t baking soda
1 flax egg (1 T ground flaxseed + 3 T water)
1/3 C unsweetened applesauce
1/3 C maple syrup
1 t vanilla extract
1 C shredded zucchini (squeeze-out excess liquid)
1/3 C dried apple, cut into 1/2” pieces
1/3 C mini chocolate chips
In a large mixing bowl, combine tigernut flour, cinnamon, nutmeg, cardamom, sea salt and baking soda. Set aside.
Make the flax egg, allow to sit for 10 minutes to gel. In a medium bowl, mix together the applesauce, maple syrup, and vanilla extract. Add the flax egg and stir to combine. Add the shredded zucchini, dried apple and chocolate chips.
Pour dry ingredients into bowl of wet ingredients. Stir to combine into a thick dough. Mix until all ingredients are fully incorporated.
Spoon mixture into the muffin tin. Bake for 30 minutes. Remove from oven and allow to cool 10 minutes before removing to a cooling rack.
Once muffins are cooled to room temperature, chill in the refrigerator for at least 1 hour before serving (otherwise the muffins are too moist & crumbly).
Recipe yields 10 muffins
Substitute raisins, dried cherries or chopped dates for the dried apple.
Muffins keep well in the refrigerator for 3 days or frozen for 2 weeks.