These zucchini muffins have been a favorite both in the Grain Free Meal Plan and the GAPS Intro Book, and are a great use for zucchini that is being harvested from gardens now or later this summer! Did you plant zucchini this year? Or are you betting that neighbors all around will be pawning some off during peak zucchini production?
Zucchini can be frozen, and is especially wonderful for adding moisture to muffins and breads all winter long. To freeze, simply rinse the zucchini and then slice and freeze in freezer bags or mason jars. When you are ready to use, allow to thaw and then discard the water released from thawing and use the remaining zucchini in your bread recipes. Zucchini can also be dehydrated and then added to soups and stews.
Grain Free Zucchini Muffin Recipe
Puree all ingredients in a blender or food processor or shred zucchini with a grater and mix all ingredients with a fork. Pour batter into well greased muffin tins or a small loaf pan. Bake at 350* for 20-30 minutes, or until a knife inserted comes out clean.
I use a stoneware muffin pan, and I place bits of tallow in each muffin cup, place in the oven, and then allow it to preheat and melt the tallow. Once the tallow is melted, I pour or spoon in the batter; the tallow will move up the sides of the muffin cup as the batter is spooned in.
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