Zucchini bread muffins

I just love my muffin tin! And because a lot of my recipes come from the oven, I tend to pour any batter available into the tin instead of the regular baking tins. Food just tastes better when the tiny muffin shapes makes you happy as you eat.

For January I am baking my zucchini bread in muffin shapes. It’s a light zucchini bread, with lots of subtle Italian flavors. I don’t even remember where I found this recipe but I love it and have been craving it since Christmas so it was about time to finally get to it. I combined it with a vegetable lasagna and a olive-salad for dinner and the next day with a big Italian salad for lunch.

So how to make this delicious zucchini bread?

First you need:
• 1 big tomato or 100 grams of cherry tomatoes
• 1 or 2 cloves of garlic
• 200 grams of zucchini
• 150 grams of almond flour (you can also use 100 grams of almond flour and 50 grams of buckwheat flour)
• 2 teaspoons of backing powder
• 2 eggs (or 2 spoons of broken flax seeds, softened in 6 spoons of lukewarm water and 50 grams of almond flour to prevent the loaf getting too wet)
• 2 spoons of pesto
• a bit of seasalt
• 100 grams of goat cheese
• optional: some nuts and or seeds
• a 25cm cake tin of a 12-cup muffin tin
• something to grease your tin with (I use coconut oil)

(note: if you aren’t a celiac yourself and are making this for someone who is, make sure to check if the flours, backing powder and pest are gluten-free)

And then you’ll:
1. preheat the oven at 175 degrees Celsius (yes, I’m from Europe)
2. grease the baking tin with your greaser of choice
3. chop up the tomatoes and garlic. bake them for 5 till 10 minutes and set it aside
4. rasp the zucchini and drain it from moisture
5. mix the zucchini with the eggs, the flour(s), the backing powder, the salt, the pesto and half of the baked tomatoes
5b. mix in the nuts and or seeds too
6. pour the batter into the cake tin
7. crumble the goat cheese and mix with the rest of the baked tomatoes, pour the mixture over the batter
8. bake in the oven for 30 minutes

If you bake it in a muffin tin instead of a cake tin you should have about ten muffins. I haven’t tried freezing this one yet because it always gets eaten so fast I don’t have left-overs. Do keep them in an airtight container if stored and let them come back to room temperature before eating them.

Enjoy your zucchini bread muffins!