Of course, someone asked me what I was eating, and out of a sense of politeness I offered him a muffin, even though I wanted them all to myself! He LOVED it, so I ended up passing my stash around to everyone and basking in the compliments. It was painful to see my special treats slip away (no snacks for me that day!), but I was gratified that they all liked what they were eating, since I had made this recipe up on the fly the day before we traveled, using ingredients we had in the house (this was an unexpected trip). Whew! Got lucky there :)
As with all baked goods made with zucchini, the size of your zucchini makes a difference to the overall moisture content in the finished product. It's tricky to measure shredded zucchini by the cup, and I never want to waste any, so if I shred the amount necessary and still have a little zucchini left, I just throw it in and hope for the best.
In this case, my muffins were a bit on the wet side, but I was able to save them (and maybe make them a little better) by taking them out of the muffin papers and toasting them before eating. This little trick dried them out and gave them a little crunch on the outside, which was very appealing.
The other trick that made these muffins so special is the use of dried cherries soaked in apple juice (found at Whole Foods). Zucchini muffins can be a bit bland, and when made with coconut flour and eggs, the whole combination can get pasty. The cherries provide a punch of flavor, without resorting to chocolate chips (my other standby), so you can eat them for breakfast without guilt.
Grain Free Zucchini Muffins with Dried Cherries
3 cups zucchini (2 -3 medium)
1/4 cup coconut oil, melted
1/4 cup coconut sugar
3/4 cups coconut flour
3/4 cups coconut milk (canned)
1 tsp cinnamon
1/2 tsp each nutmeg, cloves
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 cup dried cherries (soaked in apple juice)
Shred zucchini and mix with eggs, oil and coconut milk. Mix dry ingredients in small bowl, then add to wet. Add cherries last. The longer this sits, the wetter it gets because of the moisture leaving the zucchini, so pop into the oven quickly.
Bake in muffin papers 30 min at 375. If too wet, take out of muffin pan and set on baking sheet to bake a bit more. Can also remove paper and set upside down in toaster oven (in morning).
Shared with Make Your Own Monday, Natural Living Monday, Fat Tuesday, Traditional Tuesdays, Gluten Free Tuesday, Slightly Indulgent Tuesday, Hearth and Soul Hop, Gluten Free Linky, Nomday Monday, Allergy Free Wednesday, Real Food Wednesday, Gluten Free Wednesday, Kids in the Kitchen, Party Wave Wednesday, Waste Not Want Not Wednesday, Pennywise Platter, Gluten Free Friday, Whole Food Friday, Healing with Food Friday, Anything Goes, Link Party Palooza, and Mostly Homemade Monday.