How was your 4th of July??
Mine was pretty amazing. The party was incredibly fun (read: booze, music & farm frolicking) and spending all weekend with Stephen was heartwarming (read: CUDDLING). Spending weeks apart is tiring and lonely.
We went to the Kutztown Folk Festival Friday evening (bought a gallon of maple syrup!), camped out at the farm on Saturday (miserable! it was freezing… okay 55F & wet), made homemade pickles (coming up!), homemade yogurt (with local raw milk), and I made my first quiche (with organic veggies from the farm!). I also played with the most delightful tiny kitten that Holden lovingly named Wiz (short for Wizard) and we milled around the party together trying to find some kind & caring pushover willing to take him home. No luck, people at 4th of July parties are cold, heartless and only in it for the explosions in the sky. I wish I had a picture to share. Your heart would melt. Just MELT.
So, what’d you do to celebrate America Weekend?
You ate double chocolate paleo zucchini muffins? No? Well, since you probably didn’t, here’s the recipe so NEXT TIME you can.
A couple of weeks ago, my aunt made these muffins (in mini) for the ladies with which she hits the gym. Gettin’ buff. My cousins and I had just come back from visiting our grandfather on the Eastern Shore and stole a few to snack on. Shhh, don’t tell Aunt Lu. These chocolate zucchini muffins are gluten free and paleo, healthy and especially delicious.
I’ve adapted the original recipe to be a bit chocolatier. And the addition of cinnamon really enhances the flavor. Makes them taste less like “vegetable muffins,” as my cousin & aunt put it, and more like “DAYUM, those are good” muffins.
Because I don’t normally follow a paleo diet, I even triple checked the interwebs (for you lovely cavepeople) to make sure adding cinnamon was paleo-friendly so as not to compromise the integrity of the recipe.
The flavor in these muffins really shines through once they’ve cooled. They are EVEN better the next day. Leftovers that are better than fresh-baked??? Mmhmm!!! The texture is also AMAZING.
For this recipe, adapted from Paleo Grubs, I made homemade almond butter using 2 cups of raw, organic almonds & a pinch of salt. It makes almost exactly a cup. Even with organic almonds, it was way cheaper than buying store bought organic almond butter. Holy moly, that ish is expensive. But I imagine store-bought works just fine, if you have to go that route. If you wanna go homemade, this is the tutorial I always use. You pretty much just throw them in a food processor and press “on.” But she gives you a whole illustrated breakdown of the process which is really helpful when it’s been about 8 minutes and you’re all… where’s the magic?
- 2 Eggs (flax or regular)
- ¼ Cup Maple Syrup
- 1 Teaspoon Vanilla
- ½ Teaspoon Salt
- 1 Tablespoon Apple Cider Vinegar
- 1 Cup Shredded Zucchini
- 1 Cup Almond Butter
- ½ Teaspoon Baking Soda
- 4 Tablespoons Cocoa Powder
- 3 Tablespoons Coconut Flour
- ½ Tsp Cinnamon
- ⅓ Cup Dark Chocolate Chips
- Preheat the oven to 375F and line 12 muffin cups with cupcake liners.
- In a large bowl, combine eggs, maple syrup, vanilla, salt, vinegar, zucchini and almond butter. Whisk until thoroughly combined.
- Add the remaining ingredients (baking soda, cocoa powder, coconut flour, cinnamon & chocolate chips) and stir gently until evenly mixed.
- Fill cupcake liners ⅔ of the way and bake in preheated oven for 25 - 30 minutes or until muffins spring back when lightly touched (or toothpick comes out clean).
- Let cool before eating. TRUST ME. I know warm chocolate muffins are all enticing and comforting and scream "EAT ME!" And they're great that way too. But they're EVEN better once they've come to room temperature. Okay, so maybe try them both ways and decide for yourself.