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!".