Monday, Monday …..wasn’t that a song written in the 1960’s by the Mamas and the Papas?
Remember? I know, now you’ll sing that song all day right?
Anyway, here we are, it’s Monday and time for another exciting week of Fruits and Veggies Monday! Thanks to
and
we share healthy fruits, vegetables, recipes and valuable knowledge from Steemians all around this big globe! Thank you both! Without your vision we wouldn’t be doing this week!
Earlier this summer...
we visited our daughter and brought home beautiful Zucchini, tomatoes, Leeks and Cucumbers. The zucchinis were huge! Take a peek!
We were on the road
so I processed a couple, freezing them for the long trip home.
Now that we’re home, it’s time to enjoy! By the time I processed the zucchini I had quite a bit to work with. I’m preparing a birthday gift package for my daughter; special treats must always be included. So, today we’ll be making a triple treat!
Muffins, Cookies and Fritters!
Bird’s Blueberry Zucchini Muffins
- Almond Flour (1 ½ cup)
- Coconut Flour (2 tbsp.)
- Chia Eggs (qty. 2)
- Coconut Oil (1/4 cup)
- Maple Syrup (5 tbsp.)
- Tahini (5 tbsp.)
- Vanilla (1 ½ tsp.)
- Fresh Lemon Juice (2 tbsp.)
- Baking Soda (1tsp.)
- Sea Salt (dash)
- Shredded Zucchini (2 cups)
- Fresh Blueberries (3/4 cup)
Note: You will want to squeeze the excess water from the shredded Zucchini before using otherwise your muffins and cookies will be too moist!
Prep
- Mix all wet ingredients into your favorite mixing bowl
- Combine all wet ingredients except blueberries and Zucchini with the dry mixture.
- Fold in the zucchini, and blueberries!
- Grab your favorite muffin tins, fill each with 1/3 cup batter and bake at 350 degrees for 22-25 minutes. Check with toothpick to assure they’re done! Don’t turn that oven off!
Voila, Enjoy Blueberry Zucchini Muffins!
And we still have more zucchini...
Birds Chocolate Chip Cookies!
- Almond Flour (1 ½ cup)
- Coconut Flour (3 tbsp.)
- Baking Powder (1 tsp.)
- Coconut Oil (1/4 cup)
- Vanilla (1 tsp)
- Maple Syrup (4 tbsp.)
- Shredded Apple (2 tbsp.)
- Shredded Zucchini (1/4 cup)
- Dairy Free Chocolate Chips (1/2 cup)
Prep
I mixed all of the dry ingredients together first, and then added all of the wet ingredients except the zucchini. Fold in the zucchini and don’t forget the chocolate chips! Don’t worry they won’t notice the green zucchini!
Roll the mixture into 1 1/2” balls and place on a parchment lined baking sheet. Press the tops down a bit and bake at 350 for 15 minutes. (They should be lightly golden!) Let them cool before you try them!
I bet you can’t eat just one!
Last but not least…
Zucchini Fritters
- Shredded Zucchini (1 cup)
- Shredded Carrots (3/4 cup)
- Flax Seed Egg (qty 1)
- Almond Flour (2 tbsp.)
- Red Onion (4 tbsp.)
- Minced Garlic (1 1/2 tsp.)
- Cajun Seasoning (1 1/2 tsp)
- Salt and Pepper (to taste)
- Olive Oil (1 tsp.)
- Optional: Coconut Yogurt
Prep
Chop and shred Carrots and Onions. (Don’t forget to squeeze excess water out of shredded zucchini!!
Mix everything together and form into patties. I cooked them over medium heat until golden brown.
Top with a Coconut Yogurt! Bon Apetit!
Believe it or not, the zucchini is gone! Enjoy it with breakfast, dinner or an afternoon snack; zucchini is quite a versatile and healthy vegetable. The birthday package is all packed, ready to mail in the morning. Thanks for stopping by the Bird nest today; I hope you have a wonderful week full of fruits and veggies!
And as always, blessings to you all!