Savory Zucchini Paleo Muffins
These delightful muffins are the perfect on-the-go breakfast, packed with protein, or a yummy savory snack anytime of the day. Adding yogurt to the flourless batter makes it moist and tender. An important step is to salt the shredded zucchini to draw out moisture and to concentrate the flavor.
Ingredients:
250 grams zucchini, cut weight
1 teaspoon fine sea salt (for the zucchini)
65 grams onion, chopped into small cubes
2 Tablespoons extra virgin olive oil
1 teaspoon Italian spice blend (unsalted)
100 grams almond flour
60 grams chickpea flour
1 teaspoon baking powder
1 teaspoon fine sea salt
3 whole eggs (free-ranged is best)
1 Tablespoon lemon peel (optional)
Optional garnishing suggestions:
carrot stars & flowers (use small decorative cutters)
Cayenne pepper, or paprika
Using the large side of a box shredder, shred the zucchini. Alternatively, you can also use a knife to cut into fine julienne.
Place the shredded zucchini in a mesh colander, sprinkle 1 teaspoon of salt over it, and mix gently. Set the colander over a bowl and let the mixture rest for about 30 minutes.
Meanwhile, cut the onion into small dice and sauté in olive oil until lightly caramelized. Add in the Italian spice mixture, turn off the heat, and set aside.
In a large (non-plastic) mixing bowl, add the almond flour, chickpea flour, baking soda, and 1 teaspoon sea salt. Mix well.
Whisk the eggs together, and then slowly blend them into the dry mixture.
Preheat the oven to 350 F. Line a large muffin tray with 10 paper muffin cups.
Return to the zucchini and, using clean hands, squeeze out as much moisture as possible without mushing them.
Fold the zucchini into the batter.
Evenly divide the batter into the 10 muffin cups.
Bake for about 35 minutes.
(If you are using decorative cut carrots, place them on top of the muffins after they have baked for about 15 minutes.)