It is so easy to digest and full of nutrients. There are many ways to serve zucchini – steamed, grated and sauteed, alone or mixed with other vegetables. It is also a nice addition to soups and stews as it can disintegrate and become part of the gravy, adding nutrients there as well.
This recipe features peeled, deseeded and pureed zucchini that is mixed into delightful muffins. For a picky eater, is a great way to disguise the vegetable into something sweet and moist.
This recipe requires many zucchini as I make a lot of these muffins and freeze them. If you want to try it first, just half the recipe.
I would use 3 pounds of zucchini, and use 4 whole eggs and 2 eggs separated. Half the remainder of the ingredients.
Remove from heat and let drain and cool. This can be done hours or a day before you bake.
Break the 7 whole eggs into a bowl
Separate the 3 eggs and put yolks in with the 7 eggs. Put the whites aside in a separate bowl.
Put the zucchini into the food processor and puree.
Add the eggs and yolks, the honey and the ghee/butter or coconut oil and process
With an electric beater, beat the 3 egg whites and put aside
Add the baking soda, salt and coconut flour and process
Check the batter, it should be firm. If it is too liquid, add a little more coconut flour. It doesn’t take much coconut flour to firm thing up, so be careful not to add too much at a time.
Pour the batter from the processor bowl into a mixing bowl, and fold in the egg whites
Spoon the batter into the muffin tins, lined with unbleached baking cups
Bake on 350º F for 40 minutes. After 30 minutes check to see how browned the tops are. If is getting too brown, cover lightly with foil or parchment paper for 10 more minutes. Sometimes it needs a little more time so keep checking. If you use parchment paper, be careful as it can catch fire if it touches a heat source in the oven.
Cool on a rack
Put the extras into container and freeze
Variations Add chopped nuts to the batter, or just as garnish on top