So it’s the end of the growing season here in Maine which means the last of the summer squashes must be dispatched of. As these soft squashes are not inclined to freeze well alone, zucchinis are best preserved as frozen baked goods which will be a welcome reminder of warmer days when thawed come midwinter.
If you’ve spent much of any time with me you probably know I’m passionate about how good whole foods is one of our best medicines especially when it is gluten, grain and sugar free, the following is a recipe I’ve developed this season through trial and error compliments of my MEGA zucchini patch.

This batch makes a whopping 4 dozen average sized muffins (heaping 1/4 c scoop of batter each) which keep well either fresh or frozen.

Gluten Free/Grain Free/Sugar Free Zucchini Pecan Muffins

Wet Ingredients:
2 MASSIVELY HUGE Zucchinis shredded
1/2 C Coconut Oil
1/4 C Ghee

1&1/2 C Chia Seeds
1 large Cortland Apple cored & shredded

1 dozen Eggs
3/4 C Ghee melted
8 oz Creme Fraiche or Sour Cream)
3/4 C Ghee
1&1/2 C Erythritol (or other sweetener of your choice if using honey or agave increase coconut flour by 1/2 c)
1 t Vanilla Creme Liquid Stevia

Dry Ingredients:
1lb Coconut Flour
1 T Xanthan Gum
2 t Baking Soda
1 t salt
2 T Cinnamon
1t Cloves
1 T Nutmeg

4 C Pecans chopped

Sauté shredded zucchini in coconut oil & ghee (1/4 c) till soft & translucent.
NOTE: precooking the squash really helps when using coconut flour, I had found that the raw zukes just didn’t soften or cook adequately mixed in the batter.

Let cool & blend in shredded apple & chia seeds (let sit for 15 minutes or more to absorb liquid)

Preheat Oven to 400°

Blend eggs, melted ghee, stevia, creme fraiche & Erythritol (or other sweetener of choice)

Sift dry ingredients together well (reserving pecans)

Mix egg mixture with zucchini mixture till well blended

Moving SWIFTLY stir in dry ingredients & mix evenly

Fold in pecans

Scoop into large paper baking cups in muffin tins, put into oven preheated to 400° & reduce temp to 350° bake 30-/+ minutes till cooked through (as ovens do vary PLEASE check at 20 minutes & every 5-10 thereafter for done ness).
NOTE: coconut flour usually tastes better the 2nd day and beyond as the flavors have a chance to marry and the moisture distributes evenly through the whole muffin.