Earlier this week I decided to try my hand at gluten-free baking again. I specifically wanted to use the buckwheat and almond flour I had on hand, and to incorporate the glorious farmer’s market zucchini my father had bequeathed on me. Lots of people gave me zucchini this week, actually… apparently giving people zucchini is a Thing.
I like this Thing. Please continue giving me food. 😉
Anyway, I also used another gift: this classic and scandalously unhealthy zucchini bread recipe given to me by a friend of a friend.
Before thoroughly reviewing it I intended to just swap out the flours, recklessly hoping that my medley of “dense” flours would not result in semi-edible hockey pucks. Then I noticed the recipe called for more than two cups of sugar, a whole cup of oil, chocolate chips, and sour cream… umm yeah. Many more substitutions had to be made.
I now present you with the first humble recipe I have ever made — gluten-free and dairy-free, but definitely not sugar-free. 😉
Zucchini Buckwheat Spice Muffins
- 1.5 cups buckwheat flour
- 1.5 cups almond flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup oil (vegetable, grapeseed, or coconut)
- 1/2 cup cinnamon applesauce
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup pecans
- Allspice to taste (this is strong spice, so start with 1/4 teaspoon or less and taste until it’s how you like it)
- Nutmeg to taste (approximately 1/4 teaspoon)
- Grease a muffin pan (I sprayed mine with coconut oil.) Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, applesauce, and sugar together in a large bowl (a fork and enthusiasm will suffice). Add sifted ingredients to the creamed mixture and continue to beat. Stir in zucchini and nuts until well combined.
- To ensure optimal deliciousness, taste your batter as you add in the allspice and nutmeg until you have the flavor balance you most prefer. You may want to omit the allspice and nutmeg and simply add more cinnamon, or you may want to get intense with these and also add ginger for a gingerbread-like taste.
- Pour batter into pans (they won’t rise much, so you can fill 3/4 full) and bake for approximately 40 minutes, or until tester inserted in the center comes out clean.
- Let cool in pan for 15 minutes or more before gently prying muffins free with a fork. They’re pretty awesome with cream cheese or buttercream frosting, but you didn’t hear that from me.
Go forth! Play around! These are good and much more nutritious than traditional zucchini bread, but still just sweet and fatty enough to feel decadent.
I am thinking another good variation would be to add lemon and almonds or poppy seeds instead of the pecans and spices, or if you do dairy to forgot the nuts and spices for chocolate chips and Greek yogurt in place of sour cream. These are also easily veganized, and could likely withstand the addition of flavored protein powder.
I hope you like them! You know they turned out right if they’re dense and moist with a rich spiced fragrance and tasty little bits of zucchini inside.
PS: Yesterday was National Zucchini Day, but of course you knew that already. I’m going to generously assume that the NZD gifts and cards you sent me were simply stalled in the mail and will arrive any day now. 😉