It’s zucchini season! Around here where I live-Central Kansas-it’s a joke to say, “start locking your car doors, if you don’t want any unwanted zucchini!” I have a plentiful supply of zucchini and yellow summer squash pouring out of my garden at the moment. I’m picking it, the kids are picking it, and still we end up with big whoppers or sunburned long-yellow necks.
SO, making a healthy alternative to your regular sugar-loaded zucchini muffins and cakes is definitely on my to-do list. Mmmm. Just mentioning the thought of a delicious zucchini muffin is making my mouth water! They are so moist and tasty!
My husband, oldest son and I also LOVE to saute this amazing vegetable. Put a pat of butter in a frying pan, thinly slice some zucchini, add a little salt and pepper, then saute until golden brown. Oh so good!
Freezing zucchini for later use
Zucchini can easily be shredded in a food processor. I personally use an old-fashioned hand crank shredder which my children can also operate. Need to keep some kids busy in the summer? Have them shred zucchini!!
Start with some medium sized zucchinis. If you have some zucchini that got out of hand–those will work too! Wash the the pile and cut off both ends of the zucchini. Place zucchini in shredder or hand crank shredder and shred all the squash. Next, blanch the zucchini in boiling water for 4 minutes-do in groups as all need to be covered in water. Scoop zucchini into clean water with ice cubes. After cooled, drain all water and place in freezer storage bags. Push flat and spread bags out in freezer. Once completely frozen, you may stack bags on top of each other.
Zucchini can be used in so many recipes! Here is one that I have been using A LOT! It is the healthy version of the yummy chocolate chip zucchini muffins. Sugar Free and Healthy Carbs. I love to use Keto and THM friendly Bake Believe chocolate chips in the recipe–they are SO good! They are THM-E IF YOU ONLY HAVE ONE! …but who can do that! If you have more than one, then they would be an XO or Crossover. Healthy carbs plus healthy fats.
Sprouted Flour Chocolate Chip Zucchini Muffins
- Mixing Bowl
- Food Processor
- Mixing Spoon
- 2 Muffin Tins
- Cupcake Liners (optional)
- 2 1/4 Cups Sprouted Whole Wheat Flour
- 3/4 Cup Trim Healthy Mama Gentle Sweet or Monkfruit
- 1 tsp Baking Soda
- 1/2 tsp Mineral Salt
- 1/2 Cup Cocoa
- 3 eggs Large
- 3/4 Cup Olive Oil or Coconut Oil, melted
- 2 tsp Honey
- 1/4 tsp Blackstrap Molasses
- 2 tsp Vanilla
- 2 Cups Zucchini shredded
- 1/4 Cup Bake Believe Dark Chocolate Chips
- Preheat oven to 350 degrees.
- In large bowl, combine all dry ingredients.
- Next, make a well in the middle of dry ingredients.
- Place eggs, honey and oil in middle of bowl.
- Wisk these ingredients until well combined.
- Add zucchini and vanilla.
- Mix until incorporated.
- Add chocolate chips.
- Place cupcake wrappers in 12 muffin tin cups, if using, or spray pan with oil.
- Scoop batter into muffin tins until each cup is 3/4 full.
- Bake at 350 degrees for 20-25 minutes.
If you have busy mornings or need something fast on school mornings, these are an easy grab! Let me know how they turn out of you! I will definitely be trying out some zucchini cake in the near future, so I’ll keep you posted!
Keep your body, soul and mind healthy! ~Marcy