Zucchini Muffins
Preheat the oven to 355°F\180°C.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 280gr\10oz zucchini grated
- 43gr\1.5oz butter melted\canola or any vegetable oil(dairy free)
- to taste salt
- to taste pepper
- 5 eggs
- 1 tbsp. oregano finely chopped
- 1 tsp. baking powder
- 95gr\3.3oz coconut flour
- 128gr\4.5oz Cheddar Cheese grated\tofu mozzarella (dairy free)
Preparation
- Preheat the oven to 355°F\180°C.
- In a mixing bowl, add the zucchini, butter\vegetable oil, salt and pepper and mix well.
- Add the eggs, oregano and baking powder and mix well.
- Add the coconut flour and mix until the batter becomes thick.
- Fold through the cheddar cheese\tofu mozzarella.
- Line the holes of a standard muffin tin with silicone cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.
- Bake for 25 minutes, until the muffins are golden.
- Allow to cool for 5 minutes before enjoying.
