Coming Soon: Free Book

Coming Soon: Free Book
Planning to give away a book or two!

Sunday, January 6, 2019

Frozen zucchini

I took several packages of fruit and veggies out of the freezer when I cleaned it Friday evening.  I have been using frozen kohlrabi and broccoli in our meals and I'm making zucchini bread for Dale and muffins for me.
Muffins for Trisha
I used 2 packages of zucchini (one was drained).
6 Farm Fresh eggs!
1 Tablespoon baking soda
1/2 teaspoon baking powder 
1/2 teaspoon sea salt
3-4 drops cinnamon 
1-2 drops nutmeg
2 Tablespoon honey 
1/2 cup walnuts, blueberries and raisins 
1/2 cup unsweetened coconut and coconut flour 
Time for a supper break: hotdish with hamburger, garlic, mushrooms, kohlrabi, broccoli and topped with shredded potatoes and covered with cream of mushroom soup.
Back to the muffins: I had 4 squares of dark chocolate with sea salt and almonds.  Yes! I chopped them into small chunks.
When I mixed everything together it was too wet. When working with zucchini (especially frozen zucchini) you need to monitor the moisture.  Coconut flour is the same. It takes a moister mix. My zucchini won, I added about another 1/2 cup coconut flour.
Dale's standard recipe of zucchini nut bread (the small loaf) was ready to come out of the oven. Too much sugar for me.
I scooped up my muffin mix and put them in liners.  Then I dusted the top with cinnamon. 
Dale's second loaf came out of the oven a perfect golden brown. I normally cook at 350 but this recipe called for 325. Interesting...
My muffins are done! The house smells so wonderful right now!
I let them cool then taste tested my first one. Delicious or as my neighbor would say when I was young "scrumptious!".

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