A delicious and low carb way to enjoy zucchini!
Low Carb, Paleo, Dairy Free, Gluten Free, Grain Free, Soy Free
Each week, we receive an order of organic products from our local organic food mart. Often in the winter, I can’t find organic vegetables in the grocery store, which is why I order our organic groceries online.
One of the vegetables we get each week is zucchini.
It’s such a versatile vegetable. I make a lot of different recipes with zucchini:
- Zucchini Pizza Crust
- Cheeseburger Zucchini Boats
- Bacon and Cheese Hasselback Zucchini
- Zucchini Tots
- Zucchini Pizza Bites
- Healthy Chocolate Zucchini Cake
This week, I had a bunch of leftover zucchini, and I wanted to use it up before it went bad. I also needed to make a snack for the kid’s school lunches, so I thought, why not combine a low carb muffin recipe with the zucchini?!
These muffins turned out perfectly. Both my kids and I loved them for a snack. These muffins would also make a great healthy breakfast on the go!
A great way to freeze them is to line a muffin tin with silicone liners, make the batter, pour the batter into the silicone cups, and freeze. Once frozen, remove the batter pucks from the pan and store in a zipper-closure bag in the freezer. When you want a hot muffin in a hurry, just take out a couple of the frozen muffins, put in a pan, and bake them up.
Alternatively, you can bake the muffins and then freeze them. Either way, these are a delicious way to enjoy zucchini!