Choc Zucchini Muffins (Gluten Free)

We are half way through school holidays here in Queensland and I’ve finally got some time to work and blog. These past few weeks have been nothing short of crazy and an absolute whirlwind, in a good way. The Thursday before Easter, I had the great honour of standing beside my best friend as she married the love of her life. Then, the morning after the wedding, my husband and I drove home to collect our children to embark on an eight-hour car journey to visit my grandparents’ farm in rural New South Wales. I’ll honestly say, the children did very well on the car journey, especially since we were at a stand still on the highway for two hours…

Travelling with children is honestly like a rollercoaster of emotions. First they are calm, then they are hungry. Once you feed them they have a spike in energy and go crazy (squealing, playing and laughing) which inevitably leads to a fight between them because one of them has the red teddy bear and the other NEEDS it. Then they go to sleep. After about an hour, they wake and the cycle repeats. I’m assuming the bizarre mix of food they ate over the trip probably contributed to their moods swings as much as being confined to the one spot for an eternity. Being a problem solver, I was trying my best to avoid my eldest song getting car sick. Frankly, it’s not a nice feeling and I don’t want him to have to experience that. Also, I’m not a fan of vomit. So, I let them eat Cruskits to take the edge off. This has seriously backfired on me now as the back of my car looks like it’s been through a Cruskit blizzard. Crumbs. Everywhere.

Anyway, now we are home and as much as I LOVED every minute of being away, I have a whole new appreciation for sleeping in my own bed! I also have a great appreciation for the food I can make in my own kitchen. Something I often take for granted. It wasn’t until we were on the road that I realise how ill-prepare I was. Armed with a box of Cruskits and bottles of water, I thought we’d be able to find something healthy to eat. Foolish, especially because I live in a rural area, I should have known that the only access to food would be from service stations. We did our best with our choices but the food left me feeling sluggish, moody and I didn’t feel like my body felt nourished at all. I am not going to dwell on it too much though because, we did the best we could in the situation we were in. I’m actually glad it happened. I now have a great appreciation for what it feels like to feel good and how satisfying it is to nourish our bodies.

So, I thought I’d have another crack at this recipe today, to see if it was ready to share. I’m very happy to say it is a hit with the kids and husband alike. So, I hope it is a hit in your household too!

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Choc Zucchini Muffins (Gluten Free)

Ingredients

250g Zucchini, roughly chopped (approx 2 medium zucchini)

80g Butter

3 Eggs

90g Buckwheat Flour

40g Coconut Flour

30g Cacao

1 tsp Aluminium Free Baking Powder

100g Pure Maple Syrup

Thermomix Method

1. Pre-heat oven to 180C (Fan forced) and line a 12 hole muffin tray.

2. Add zucchini to bowl. Chop 3 seconds/ speed 7. Place is basket or colander and use a spatula to squash down to drain juices off, set aside.

3. Add butter to bowl. Melt 90 seconds/ speed 1/ 100 C.

4. Add all remaining ingredients, including drained zucchini. Mix 5 sec/ speed 5. Scrape sides then mix 2 sec/ speed 5. Careful not to over mix or the muffins will turn out very dry and dense because of the coconut flour.

5. Pour mixture into muffin tray and bake for 25 minutes.

Traditional Method

1. Pre-heat oven to 180C (Fan forced) and line a 12 hole muffin tray.

2. Grate zucchini into a mixing bowl. Place into a colander and squeeze of excess juice by pushing down with a spatula. Place back in the mixixing bowl.

3. Add all ingredients, except for the butter, to the mixing bowl. Do not mix.

4. Melt butter in a saucepan on a stove top until just melted. Pour into the mixing bowl.

5. Use a spatula to bring the mixture together until just combined. Over mixing will cause the muffins to be dry and dense.

6. Pour mixture into muffin tray and bake for 25 minutes.

 

Until next time,

Belinda x

4 thoughts on “Choc Zucchini Muffins (Gluten Free)

  1. Yum! Have just made these and they turned out great. I’m pretty sure the kids will have no idea that there’s zucchini in there! Had no maple syrup so used some rapadura and still have a good texture. Many thanks.

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