The hubs wanted curry this week. Which I’m cool with. Super easy peasy the way I make it. Yes, there’s a recipe for it here on the blog. The problem boils down to this…TJs sells their zucchini in a package of 4 or 5. I need 2 for curry. The other 2 inevitably rot before I figure out something else to do with them.
So I was standing in my kitchen, four kiddos playing upstairs, it was raining yet again, and I thought, not this time. This time I cook those zucchini.
Double chocolate with a kick, zucchini muffins.
Grate two medium zucchini and get them draining on paper towels. You don’t have to get complicated, the extra moisture isn’t a huge problem in this recipe. Just lay them out there.
Pre heat to 350.
In a big mixing bowl add: 3 eggs, 6 tbsp melted butter(I use salted good quality butter, makes a huge difference in taste), 2 1/4 cups almond flour, 2 tbsp coffee flour (the cherry coffee husk thing ground up), 1/2 cup honey, 2 teaspoon baking powder, 2 teaspoon vanilla, 6 tbsp cocoa powder, 2 mashed super ripe bananas. Mix it all up. Add your zucchini.
Ladle into muffins cups. I use silicone so I don’t have to paper them. This batch also made 6 donuts. Top with chocolate chips. Bake.
The donuts needed 30 minutes. The muffins 45.
T.A. Henry 
Growing up our family would make zucchini crisp. It’s basically apple crisp with peeled/seeded zukes in lieu of apples. It’s surprisingly good.
LikeLiked by 1 person
oooh, sounds tasty
LikeLike