I’m calling these perfect because it took at least three tries to get these right. Look, I love myself and all but I’m not saying this to be arrogant: I rarely, if ever, don’t get a recipe right. Normally when I decide to make something, I get it right or at least very close, the first time. It’s my art; it’s what I’m good at. But these, despite only a very few ingredients, were elusive.
And the others I made before this one were edible and tasted good (everyone else who tested loved them), but there was always something off. This time, I simplified it, and what do you know? They were perfect. By looking at them, you’d never know these weren’t made with flour. None. At all. Just almond butter (you can sub another nut butter if necessary but beware it may alter the flavor).
Anyway, here’s an important thing to know with working with zucchini if you don’t already know: you need to make sure you squeeze out any extra moisture before throwing it in batter. If you think about it ahead of time, you can grate it, place in a strainer over a bowl. Place a piece of paper towel on top and then another bowl with something heavy in it to push it down. The extra water will drain out. If you don’t think of it ahead of time (which admittedly I never do and wish I did), just make sure you squeeze the bejeebus out of the shredded zucchini prior to throwing it into your batter. Otherwise it throws the moisture content off and you can alter the batter consistency and end product.
Recipe: Perfect Paleo Zucchini Muffins
- 2.5 cups almond butter
- 3 eggs
- 1/2 c. honey
- 2 c. shredded zucchini, strained or squeezed
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp. vanilla
- 1 tbsp. cinnamon (GOOD quality makes a huge difference)
- Add all items to a mixing bowl in order and stir.
- Pour into paper-lined muffin tins (trust me, this is a step you don’t want to skip).
- Bake at 350 for 12-15 minutes or until slightly brown on edges and passes the toothpick test.
- Makes 12 muffins.