15 min
45 min
10
1/2 cup coconut flour
3/4 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
½ tsp. nutmeg
4 pasture-raised eggs
2-3 Tbsp. raw honey or Grade B maple syrup
1 cup (1 small to medium) zucchini, shredded finely
1 ripe banana, mashed
1 Tbsp. coconut oil
1/2 cup walnuts (Optional)
This coconut flour zucchini bread recipe makes great muffins too, but you’ll have to shorten the baking time a bit. Just keep an eye on them and take them out when a toothpick inserted into the center comes out clean.
One great way to make sure you have hot zucchini muffins on the table for breakfast without a lot of effort is to pour your batter into silicone muffin cups (or even right into a well-oiled muffin pan) and then freeze the batter right into the cups.
Once frozen, remove the batter “pucks” from the pan and store in the freezer however you’d like. Later, when you want a hot muffin in a hurry, you can take several of the “pucks” out of the freezer, pop them into a muffin pan, and bake them right up!
Easy peasy!
smallfootprintfamily.com
