Zucchini Muffins

In the movie Get Smart, Steve Carell's character figures out that there is a problem with some Russian because he ordered a muffin at a cafe. The comment Carell makes is, "Do you know how many calories that is? Why would he risk it?"

Well that's just not how I feel about muffins.

Everyone in the blogosphere is writing about summer produce and talking about how they have heaps of zucchini. I'm not growing zucchini (and frankly my plants are a little "Charlie Brown"-ish), but I thought that zucchini muffins would taste great.

I want to give credit where credit is due, so this recipe came about because I baked the cinnamon bun muffins that Elana has posted on her site. I needed to change them so there was absolutely no sweetener. As I kept thinking, it came to me. Zucchini.

On that note, this is a warning. There is absolutely no sweetener in these muffins. They are not sweet, so it is not the taste most of us expect from zucchini bread. They are working for me though. And they will be great to take on the plane.

Zucchini Muffins

1 cup shredded zucchini

1/4 cup oil

3 eggs

2 tbs almond milk

1/2 tsp vanilla extract

1 cup + 1 tbs almond flour

2 tbs coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

2 tsp cinnamon

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp nutmeg

Mix the wet ingredients (including the zucchini) together. Add the dry ingredients. Mix well. The mixture should be slightly wet looking. Scoop into muffin tray.

Bake at 350 for 18-20 minutes.

Yield 12 muffins