Another Day, Another Vegetable

I think we should have 5 day weekends, ya know, to match our five day work week.

Last weekend was absolutely heaven and I wish I could rewind and live it all over again.

Sooooooo much relaxation.

Oh, and I got to bake and cook tonsssssss of delicious food.

Lucky for you, now you get to watch me chat about it.

But that’s why you are here…because you like food…because I like food…it’s a win, win situation.

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I decided that you need to eat more vegetables.

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Sooooooo…I made you some muffins.

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Zucchini Lemon Muffins, to be exact.

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Only because we grown ups get to eat our vegetables however we want.

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Because that is the way it is.

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Doing what you want is pretty awesome.

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Any questions?

Zucchini Lemon Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy, melt in your mouth muffins zested w/ fresh lemon and packed with zucchini for the perfect summer snack. Gluten-free, paleo, nut-free.
Ingredients
  • ½ c. unsweetened applesauce
  • ¼ c. granulated stevia
  • 4 large eggs
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. extra-virgin olive oil
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • 1 zucchini, shredded
  • zest of 1 small lemon
  • 1 t. melted coconut butter
  • 1 t. coconut oil
  • squeeze of lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, spray paper liners w/ cooking spray.
  2. In a large mixing bowl, combine the applesauce, stevia, eggs, milk, oil, honey, and vanilla.
  3. Stir in the coconut flour and baking soda.
  4. Fold in the zucchini and lemon zest.
  5. Divide the batter evenly between the muffin cups, filling each about ½ way full.
  6. Bake for 20-25 minutes. Let the muffins cool slightly before topping.
  7. In a small mixing bowl, combine the coconut butter, coconut oil, and lemon juice until smooth.
  8. Drizzle over the top of each muffin.

MANGIA!!!

Comments

  1. These look delicious! I love the combination of zucchini and lemon, and I’m so happy to see these are nut-free. 🙂

  2. Taylor says:

    These look delicious! Unfortunately, I haven’t had much luck with stevia in other recipes. It always leaves a bitter, chemical-like taste for me. Is there anything else that could be substituted?

  3. These totally remind me of the lemon zucchini cookies we made every summer when I was growing up.

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