The garden is in full swing -- we are harvesting tomatoes for table use daily (a couple more weeks before canning and salsa production levels) and zucchini -- LOTS of zucchini. Before I became a low-carb zealot my favorite things to do with the over-abundance of garden zukes was muffins and breads.
Well, truth be known, it is still my favorite use of this garden goliath. Nothing better than getting in my veggies in the form of a moist, spicy treat with a cuppa coffee!!
Low-Carb Zucchini Muffins
1 c golden flaxseed meal
1/4 c almond flour
1/4 c xylitol or Splenda
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/2 c butter, melted
4 eggs
1 c grated zucchini
1/4 c walnuts, finely chopped
Preheat oven to 350°F. Prepare muffin tins by greasing with butter or spraying with non-stick spray. Combine all dry ingredients. Add grated zucchini and walnuts, stirring well. Add eggs and melted butter stirring just until combined. Scoop into prepared tins. Bake for 20-22 minutes until done. Makes 8 muffins*.
Each muffin 198 calories, 6.96g carbs, 5.1g fiber = 1.86g net carbs
*I have this wonderful set of vintage tins that hold 8 muffins -- you can make bigger muffins in a 6 cup muffin tin but your baking time and carb counts will vary.