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Tuesday, June 15, 2021

Using the Green Stuff

It is now zucchini time at the old homestead. Ok, we really don't have a homestead. Instead we have a house in the suburbs with a small garden. But a small suburban garden can produce massive amounts of zucchini, which is coming in by leaps and bounds right now. I am having to find some different ways of using the stuff, while remaining true to keto. Thank goodness you can Google "keto recipes using zucchini", and more ideas than you can imagine pop up.

I found this one here


Savory Zucchini Muffins

2 packed cups grated zucchini
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
6 eggs
2 tablespoons basil finely chopped
1 teaspoon baking powder
3/4 cup coconut flour
1 cup grated cheddar cheese (I used half cheddar and half Monterey Jack )

Preheat oven to 350.
In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.
Add the eggs, basil and baking powder and mix well.
Add the coconut flour and mix until the batter becomes thick.
Stir in the  cheese.
Spray a silicon muffin pan* with pam, or use silicon baking cups to line a regular muffin tin.  Fill the cups to the top, smooth, and pop them in the oven.
Bake for about 25 minutes, until the muffin tops are golden.
Allow to cool for about 15 minutes before removing them from the pan. Items baked with coconut or almond flours tend to crumble if they are removed too quickly.
 
I followed the recipe as given, with the two exceptions. I used basil instead of oregano because when I went outside to pick the fresh herb I forgot which one I was supposed to use. I like basil better so I just went with that. Good mistake on my part!

Since it called for 6 eggs and it was the first time I had made this, I wanted to see if I liked it before committing to using so many eggs. I am not a big egg fan and was pretty sure the muffins would taste eggy. I halved the recipe for the trial.

Boy was I wrong. The consistency is not like a real muffin. It actually falls somewhere between a muffin and a baked omelet. (or at least what I think an omelet would be like if it were baked) The taste is outstanding. I am so glad I had not read the recipe thoroughly because the basil flavor was delicious.
These would be great for a grab and go breakfast, or delicious served as "bread" with a salad. I will be making these again and experimenting with some different flavors.

*I was making fewer than the original recipe and I only had one 6 muffin silicon baking pan. Yep, it is heart shaped, used to bake heart shaped brownies for Valentines Day one year. I figured it would work just fine and I was right. (I am correct so seldom that I will take small victories like this as a major win.)

If you are looking for a low carb option for using zucchini, or if you just want to try something tasty and different this might be a recipe you would like.



    20 comments:

    1. Looks delicious! I like things like this, it's a great way to get those extra servings of veggies in. I'll give them a try. :)

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    2. Going to try this as low carb is essential for hubs.

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      1. I tried another version for a "sweet" muffin and it was pretty bad, but this savory one was really tasty

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    3. I struggle to get himself to eat greens. Any greens let alone 'enough'. Thank you, this might turn the tide (for a day or two).

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    4. Sounds like you have found a good way to use up those zucchini! Ha, ha, I, too, am finding out just how much zucchini a suburban garden can produce! :D

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    5. Our zucchini are just starting to bloom. I will remember this for later.

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    6. We're just at the beginning of peak zucchini here, so we need all the help we can get! Lovely looking recipe -- will need to add it to the repertoire. :-) Thanks!

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    7. So nice that you made the "mistake" and loved the flavor.

      Love,
      Janie

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    8. I happily eat zucchini any which way. My sister made a salad with raw, thinly sliced zucchini which I didn't expect to like bbut even that was utterly delicious. Honestly though, who can beat a muffin?

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    9. I will have to try these muffins, they sound similar to a bread that I make. Zucchini is in abundance right now.

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      Replies
      1. Yes, tis the season to find someone to give excess zucchini to!

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