So what do you do with all of this zucchini? One of the easiest vegetables to grow and unless you pick them early when they are small, they will grow into a huge vegetable enough to feed a family of five for weeks. Most remarkable are the beautiful orange flowers that grow off of those very large leaves. Try dredging the flowers in flour or corn meal and pan frying with sage and salt. Amazing! No question you will need a bit of space in the garden to accommodate for zucchini’s size but most definitely less obtrusive than pumpkins and the benefit and diversity the zucchini brings to the table is without a question, a great choice for the garden. Recipes for sweet tea breads made with produce isn’t uncommon if you consider carrot cake or pumpkin bread but zucchini this time of year makes a really nice moist bread that could be baked off as a muffin, a loaf bread or a round cake frosted in layers. Zucchini has a lot of moisture and when baking with it your bread can become very dense and heavy. Sometimes this is a good thing because the bread will never be dry. One way to adjust the moisture is by adding Coconut Flour (which is more and more common in this gluten free world) and by making muffins which helps to reduce the overall density because of the smaller size. This recipe has several additions; coconut flour, chai seed mix, agave, honey and coconut oil. These make the muffins more interesting and healthier without out being, well frankly, something that tastes healthy.
1 cup Coconut Flour
½ cup All Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
1½ teaspoons Cinnamon
3 Tablespoons Chia seed blend
¼ cup Coconut Flakes
¼ Coconut Oil (melted)
2 ½ cups Grated Zucchini
2 Tablespoons Agave Syrup
1 cup Coconut Milk
1 teaspoon Vanilla Extract
Combine all of the dry ingredients in a bowl and set aside.
Melt the Coconut oil and let cool.
Grate the Zucchini in a large bowl.
Add the Coconut Milk, Eggs, Honey, Agave Syrup, Vanilla Extract and cooled Coconut Oil to the grated Zucchini and stir until blended.
Add the dry ingredients to the moist and stir until well incorporated.
Spoon generous spoonfuls into muffin tins and bake for 20-30 minutes or until golden browned around the edges.
Remove from muffin tins and let cool.
Muffin tin papers can be used or trim parchment paper into 4×6 rectangles and use to line the muffin pans. Remember, this batter becomes denser than traditional quick bread batters due to the high moisture content and also it is less sweet than you average muffin.