INGREDIENTS:zucchini muffin

  • 3 cups grated zucchini
  • 3 tablespoons ground chia or ground flax seed
  • 9 tablespoons water
  • 2 cups nut flour **
  • 1 cup gluten free baking flour
  • 1/3 cup melted coconut oil
  • 2/3 cup honey
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • Pinch of salt (optional)
  1. In a small bowl, combine ground chia or flax with water to make an egg substitute.
  2. Preheat oven to 325 degrees convection or 350 degrees regular.
  3. Line muffin tin with cupcake papers.
  4. Place grated zucchini in a colander, and using a paper towel, squeeze out excess liquid.
  5. Melt coconut oil.
  6. In a large bowl, combine the zucchini, coconut oil, nut and gluten free flours, and honey.
  7. Add in chia (or flax) mixture, cinnamon, baking soda, and salt.
  8. Fill each cupcake paper and bake for 23-25 minutes, or until a toothpick comes out clean.

**  I used a combination of almonds, walnuts, pecans, sunflower and pumpkin seeds and ground them all together in a food processor.

Note:  The recipe makes 18 muffins.  You can wrap and freeze them individually.  If you don’t have gluten free flour, you can use more nut flour.

This recipe is gluten and dairy free and is cleanse-friendly.