Zucchini Pecan Muffins (Paleo/Gluten Free) (Edit recipe)

Filled with cinnamon, pecans and chocolate chips. My mother in law loved this combo of zucchini, pecans and chocolate. If you’re not sure about the chocolate chips, toss a few in the last bit of batter before you fill the last muffin tin. I promise you’ll experience a new taste sensation. Patsy was a flavor combo goddess in the kitchen, she is so missed! Shred some of that zucchini growing in your garden (or your neighbors) and toss together this simple and classic muffin. I bet you’ll be enjoying them most mornings right along with your favorite morning beverage.

20 minutes

23 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	451
Fat:	30 g
Carbohydrates:	49 g
Protein:	4 g
Cholesterol:	40 g
Sodium:	349 mg
Fiber:	6 g
Sugars:	3 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 7-8

Ingredients

1.5 cups Cassava Flour
.75 cup Maple Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
.5 tsp Sea Salt
.5 cup Ghee, melted & slightly cooled, can sub butter
.25 cup Almond Milk, or milk off choice, room temperature
1 tsp Pure Vanilla Extract
2 whole Eggs, room temperature
1 cup Zucchini, shredded
.5 cup Pecans, roughly chopped, + additional for garnish
.5 cup Dark Chocolate Chips, optional*, + additional for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 385°, line muffin tins with parchment liners.
In a medium bowl, combine cassava flour, maple sugar, baking soda, cinnamon and salt. Whisk to combine and set aside.
In another medium bowl, add ghee, raw milk, vanilla and eggs. Whisk until well combined and eggs are fully incorporated.
Pour wet ingredients into dry ingredients, toss in zucchini, pecans and chocolate chips (if using.) With a rubber spatula, stir until well blended together. You should be able to get 7 larger muffins or 9 smaller muffins. Your choice there. Top with additional chopped pecans and chips if desired.
Bake for 23-25 minutes or until the center bounces back when lightly touched. Remove from the oven and let cool for 4 minutes in the tins and then remove to the cooling rack. We recommend enjoying them warm with a fresh bowl of peaches. These do freeze well, just make sure you freeze them individually first and then once frozen transfer to a ziplock bag.