When I start getting zucchini in my farm share, this recipe jumps to mind. It’s a delicious little snack, and it’s a fun way for my children to eat zucchini. It’s one vegetable that they don’t like in any other form, so I make this recipe a lot!
1 1/4 cup gluten-free flour*
¼ cup cocoa powder
½ tsp. baking soda
½ tsp. salt
½ cup maple syrup
1/3 cup mashed banana or 1/3 cup applesauce
¼ cup coconut oil
1 cup shredded zucchini
- Preheat the oven to 350 degrees and grease a 24-mini-muffin pan and a mini-loaf pan.
- Sift the dry ingredients into a small bowl.
- In a large bowl, mix the wet ingredients together and then add the dry ingredients. Stir together to combine, and then fold in the zucchini.
- Bake the mini-muffins for 20-25 minutes and the mini-loaf for 45 minutes. Alternately, if you have 2 mini-muffin pans, bake the whole batch in mini-muffin form.
- Cool on a wire rack.
This recipe costs $3.96 to make, or $.33 per serving. A serving is made up of 3 mini-muffins or ¼ of the small loaf. This is a delicious, nutritious, affordable snack that you can feel good about giving to your children (if you don’t eat them all yourself first).
*My gluten-free flour mix is 4 parts brown rice flour, 2 parts tapioca flour, 1 part potato starch, and ½ tsp. xanthan gum for every cup of flour.
Linking to Ingredient Spotlight, Fresh Bites Friday, Farm Girl Friday, Monday Mania, Melt in Your Mouth Monday, Fat Tuesday, Allergy Free Wednesday, Gluten-Free Wednesdays, Frugal Days, Sustainable Ways, Healthy 2Day Wednesday, What’s in the Box?