Here is my new savory baking recipe : zucchini and pesto muffins !
Like I’ve said before, since I started this diet, I have found that one of the most difficult thing is “to go food”. You know, the kind of food you just grab when you travel or you take with you in your lunch box at work or school.
Although I know that in some countries, savory zucchini breads or muffins are quite intriguing, in France, they are very common. So I figured, these would be my new “travel food”. Of course, first, I had to create my own recipes, according to my intolerances. Because let’s face it, pretty much all French savory savory contain gluten, eggs and cheese (especially cheese, or they wouldn’t be French lol).
What I love about these savory muffins, is that you can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch, bring them in your lunch box…
Moreover, you can make this, either as a loaf or muffins.
Can I freeze them?
Yes, they freeze very well. That’s another reason why they are so convenient! Right this second, as I’m writing this post before going to work, I have 2 muffins on my counter that just got out of the freezer. They will be defrost by lunch time. I also prepared myself a salad and some prosciutto and voilà, my lunch box was ready in under than 5 minutes.
Personally, if I know in advance that I want to freeze my batch, I will make it as muffins, because they look better in a muffin shape. I also think they freeze better as muffins VS as loaf slices. Also, it is better to freeze your zucchini and pesto muffins (either as a loaf or muffins) when they are still fresh. So freeze them on the day you make them or the day after.
If you want to try another savory bread recipe, you can try my zucchini and tuna bread.
This zucchini and pesto muffins recipe has been selected as one of the featured recipes in the “reader favorites” category from Phoenix Helix Paleo AIP Recipe #336!! 🤩 Thank you!!!