As summer transitions to fall, we start to see a shift in the produce available at the farmer’s markets. Check out CUESA’s Seasonality Chart to see what’s in season now in the Bay Area.
Here’s a delicious and healthy recipe that gives you an opportunity to use up the last of summer’s abundant zucchini and enjoy apples as they come into season.
Zucchini Apple Muffins
3/4 cup of applesauce
1 teaspoon vanilla
1-2 Tablespoons honey (optional)
2 cups almond flour
2 Tablespoons coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon apple cider vinegar
1 heaping cup of shredded zucchini (Place in a clean, dry dish towel and squeeze out as much liquid as possible.)
1 medium apple, peeled and diced into 1/4 inch chunks
- Preheat your oven to 350 degrees and grease muffin tin with coconut oil.
- In a bowl, combine the applesauce, eggs, vanilla, and honey (if using). Mix well.
- In a separate bowl, combine the almond flour, coconut flour, sea salt, baking soda, and cinnamon.
- Pour the wet ingredients into the dry. Add in the apple cider vinegar, diced apples, and shredded zucchini. Mix well.
- Portion out the batter into 12 muffin liners.
- Bake for 25-28 minutes – until a knife inserted into the middle of the muffin comes out clean.
- Remove from the oven and let the muffins cool.
- Store any leftover muffins in an airtight container in the refrigerator or wrap individually in plastic wrap and freeze.
(Read more about Angela Ross, CNC and her nutritional coaching practice HERE.)