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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 muffins 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.
Zucchini and pesto muffins (AIP, paleo, vegan)
Course: Breakfast, Appetizers, Main dishCuisine: FrenchDifficulty: Easy6
servings15
minutes20
minutesIngredients
2 cups (200 g) grated zucchini
1 cup + 1/3 cup (150 g) tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
1/4 cup + 1 Tbsp (50 g) arrowroot (see notes below for substitutions)
1 cup (a bunch) fresh basil leaves tightly packed
1 Tbsp apple cider vinegar (or lemon juice)
4 Tbsp extra virgin olive oil
1 tsp baking soda
1 garlic clove
Pinch of salt
Instructions
- Preheat oven to 360° F (180° C)
- In a large bowl, prepare the right quantity of tigernut/almond flour.
- Then take 2 Tbsp of tigernut/almond flour from the bowl you just prepared and transfer those 2 Tbsp to a blender. Add the olive oil, basil and garlic to the blender. Process until smooth. Then set aside.
- Add all the dry ingredients (arrow root, baking soda and salt) to the bowl containing the rest of tigernut/almond flour. Stir.
- Add the wet ingredients (pesto, apple cider vinegar and shredded zucchini) to the dry ingredients and mix with a spoon until well combined. As you keep mixing with your spoon, the humidity of the shredded zucchini will allow you to form a dough.
- Line or lightly oil a muffin pan. Fill each muffin cup with dough, you should get about 6 muffins depending on your pan.
- Bake for about 20 minutes for the muffins (or for about 30 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the zucchini muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the tin. Serve at room temperature.
Bon appétit !
Notes
- If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
- After they are cooled, store the muffins in the refrigerator (no more than 3 days in the fridge, otherwise, they will get dry). After storing them in the fridge, do not reheat them. Take them out of the fridge in advance in order for it to reach room temperature. You can also eat them right out of the fridge if you forget to get it out in advance.
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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!!!
Miam, these sounds delicious. A better way to use zucchini now that they are in season.
Thank you. Let me know if you try this recipe, I would love to hear about your experience!
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Hmmm…I was short on basil, only had about 2/3 c. so maybe that made a difference, mine are a bit on the dry side and grainy/crumbly. Could use a teeny bit of sweetener.
Bonjour Anjsli. Well it is hard to tell from a distance but it could have made a difference. Hope you enjoyed it anyway.
About adding sweetener, knowing that sugar, even in its natural form, is one of the main culprit in inflammation, I strongly advise against it. But that’s my own personal opinion.