Wednesday, August 18, 2010

Zucchini Muffins with Walnuts

Over the weekend TH (aka DB, but changed by popular demand) and I stopped by his parents' farm. Momma TH had a wonderful all natural garden with plenty of veggies. I ended up going home with pounds and pounds of beets, and large Ziploc baggie of green beans, and a few summer squash and giant zucchini. I love zucchini but my taste buds have also been getting bored with my typical ways of cooking it. I've never made zucchini bread so I decided I would venture into desert land with a *hopefully* more healthful twist.
Zucchini Muffins with Walnuts, SF and GF

1 cup quinoa flour- homemade ( TH purchased a Blendtec so I used to it make my own flours! SO AMAZING)
1/2 cup sorghum flour
1/2 brown rice flour- homemade
1 tsp baking powder
1 tablespoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1 teaspoon xanthan gum
2 tablespoons flax meal
2 1/2 cups shredded zucchini- about one large baby
3 eggs
1/4 cup grapeseed oil
1/4 cup "date syrup" (see recipe below)
1/4 cup honey
1 cup chopped walnuts

Blend dry ingredients in a mixing bowl. In a smaller bow mix eggs and the other wet ingrediants leaving out the zucchini and walnuts. Combine the dry with the wet ingrediants in a stand mixer. The batter will resemble a cookie dough and I will admit, I was nervous at this point. Add in all of the shredded zucchini and turn the mixer on medium. Let the mixer do it's thing for a couple of minutes. Before you know it, all the moisture in the zucchini will release and a batter will form. Stir in walnuts and pour into well greased muffin tins.

Bake in a oven set to 350 for 25 minutes.

The finished concoction

And the closeup. See all the green zucchini bits?

How to make "date syrup"

Take roughly 1/2 cup of hot water and place 6 pitted dates to soak. After an hour, place in a mini processor and blend the dates with the water. You will have about a cup of a sweet syrupy liquid. There will be small bits of date in the mixture. I suppose you could use a blender for smoother results, but when baked into muffins, I can't tell there are date bits in there. I store the mix in the fridge in a glass jar.

Wish I had a picture of the syrup, but I used it all today :)


  1. Those look great! I wonder how that date syrup compares with what you can buy online.

  2. I've never bought or tasted the commercial syrup. My guess is that it'd be a bit sweeter and more concentrated. Costco has a good deal of pitted dates so until I run out, I will continue the soak and belnd method. If you try both let me know how they compare.

  3. God, I miss baking more than you can imagine....I would even bake a muffin with quinoa at this point....

  4. Prepare to get fat when you come home. We will have a baking slumber party!