Zucchini is something that gets so overwhelming in the summer that people can’t find enough uses for it! I do not find that it freezes very nicely, so you have to get creative on how to make this bounty last. Everyone needs a good zucchini muffin recipe, and these little guys can freeze easily for later months. I use more spice than most other recipes because I want my muffins to have that cinnamon flavor I crave from zucchini bread. This is an all coconut flour recipe, too which means it uses quite a few eggs. Use this to your advantage and eat a couple for breakfast!
- 3/4 cup coconut flour
- 6 eggs
- 1/2 cup maple syrup
- 1/4 cup grassfed butter, melted (or coconut oil)
- 1 tsp vanilla extract
- 1 1/2 Tbsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 1/2 cups shredded zucchini
Preheat oven to 350F. Melt the butter and add all the ingredients together except for the zucchini. Once combined, fold in the zucchini and portion among 12 lined muffin tins. Bake for 25-30 minutes and let cool completely in the pan after removing from the oven (they will keep cooking slightly). Store in the fridge!
I have tried several versions of cinnamon rolls that use no wheat in the past, and I always came out with a disappointing , somewhat dry, fake cinnamon roll. If it isn’t gonna taste like the real deal, then don’t spend the effort! These are nice for a couple reasons, they are gooey and moist, they taste sweet and cinnamon-y, the dough rolled up easily, and they aren’t crazy expensive to make! These would be a great option for Easter Sunday morning!
The only warning I will give you is that there is some “rest time” involved. So be prepared to let the dough chill while you enjoy some coffee, let them bake for more than 15 minutes, and put your mind somewhere else while you are letting them cool! You could make them ahead of time and just pop them in the oven if you feel like doing all the work the night before!
Cinnamon Rolls (adapted from Detoxinista)
- 1 1/2 cups arrowroot powder
- 1/2 cup + 2 Tbsp coconut flour, sifted
- 1/2 cup grassfed butter, melted
- 1/4 cup coconut sugar
- 1/2 cup water
- 2 eggs, whisked
- 2 tsp vanilla
- 1/4 tsp salt
- 1/3 cup coconut sugar
Preheat oven to 350F. Mix all the dough ingredients together until there are no clumps. Place the dough in the fridge for 15-20 minutes to chill.
Dump the dough onto a piece of parchment paper and cover with another sheet of parchment paper. Use a rolling pin (or a bottle of wine) to roll out the dough to an 8×11 ish rectangle. Use a knife to cut off round edges and just pat the dough into gaps where you may need to make a corner. Sprinkle the 1/3 cup coconut sugar on the dough and sprinkle a generous amount of cinnamon on the entire thing. Using the edge of the parchment paper, begin to the roll the dough into a log from the end that is shorter. Use a sharp knife to slice your log into 6-7 rolls, and transfer them onto a parchment lined round pan.
(I used the pampered chef baking stone dome to cover mine) Use aluminum foil to create a tent over the rolls. AKA just make sure the steam will stay in without anything laying on top of the rolls. Bake the rolls for 20 minutes then remove the cover and bake for another 7 until the outside of the roll have a firmness to them.
Cool for 10 minutes.
Serve with a tab of grassfed butter on top!
*Eat these warm or they won’t be as delicious. That means right after you make them or heat them up.
*I tried a few different forms of storage and tried them all! On the counter, in the fridge, and in the freezer. All work great! I just made sure to cover them in the oven at 350F for about 8-10 minutes when I reheated them so they didn’t lose too much moisture. I do not use microwaves, but if you try that method, let us know how it turns out!