The never-ending zucchini

I've been cooking up a storm this week! ...not really a storm, maybe there was a slight gust of wind and a few rain drops.

But anyway, a week or two ago my dad brought home a zucchini the size of The Boyfriend's forearm and put me in charge of doing something with it.

And so I got to Pinterest-ing.

I searched for some zucchini bread recipes and came across two that I liked- a double chocolate loaf and regular cinnamony muffins.

Both recipes needed like two cups of shredded zucchini each but alas there was still like half of the zuke left when I was done baking.

The double chocolate loaf was so delicious and moist and tasted so chocolatey I almost felt bad eating it everyday. And I mean almost because there was zucchini in it and I used agave instead of sugar so it was "healthy." (Haha)

This past Saturday I decided to bake some more muffins so I found another recipe from Sew Creative and made some tweaks, like switching out half the flour for almond meal and I used agave instead of sugar, etc. 

Here's the final recipe which produced some of the most tasty muffins that were also really filling and they're also egg-free, but full of carbs and probably not enough fiber, so maybe I'll work on it to make it healthier.

Zucchini Almond Flour Chocolate Chip Muffins 

• 1.5 cups All Purpose Flour
• 1.5 cups Almond Flour 
• 1 cup semi-sweet chocolate chips
• 1/2 cup Agave Syrup
• 1/2 cup Vegetable Oil
• 1/2 cup Applesauce
• 2 cups Shredded Zucchini
• 1/4 cup pecans (or nut of your choice)
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Cinnamon
• 1 tsp Vanilla Extract

This recipe is enough for a 12-cup muffin pan. 

1. Preheat your oven to 350. 
2. Get some bowls
3. Mix all that stuff up in there
4. Scoop it into the muffin pan cups
5. Wait patiently

Mine were done at like 40-45 minutes, the recipe I tweaked said 50 minutes in the oven and she used two loaf pans so use your better judgement and do the toothpick test. 

Nutrition per serving (according to My Fitness Pal):

Calories: 274 Carbs: 34g Fat: 46g Protein: 6g Sodium: 89g Sugar: 20g