Dessert: Zucchini Muffins

Original Recipe:

I normally don’t bake in the middle of the week, but I didn’t want the zucchini to go bad, so I decided to make some zucchini muffins on a Tuesday.

First, we need to use our cheese grater to grate all the zucchini that we have on hand.

I wish there was an easier way to grate them.

I had to use 6 small zucchini to make the 3 cups necessary for this recipe. I recommend doing this first because how much grated zucchini will have will determine how many muffins you make (if you want to maintain the right ingredient ratio).

After grating the zucchini, you need to remove all the water by putting itin a towel that you don’t care about, and squeeze all the water out of it. Then you can measure how much you still need. Luckily, I got the 3 cups necessary.

Not sure what to make of this…

Next, you need to add a couple of eggs into the bowl of your stand mixer.

Yep, I took a picture of this.

Then you need to measure your sugar. Luckily this recipe gives you the weight in grams of how much sugar you need.

I didn’t need to pull out the 1/3 cup measuring cup for this…

Add the sugar to the stand mixer and then add your 2 teaspoons of vanilla.

This mixture will mix better than just the eggs.

While this mixing is taking place, prepare your 1.5 sticks of butter. The butter doesn’t have to be at room temperature since you’re going to melt it in the microwave anyways.

I’m not really sure why I took a picture of butter.

Melt that in the microwave for about 30 seconds. Add your shredded zucchini to the stand mixer, followed by the melted butter.


Mix on low for about 2 minutes.

At this point, you will want to preheat your oven to 350F.

While the stand mixer is…well, mixing, prepare your dry ingredients in a separate bowl. Start off with your 400 grams of flour.

I love exact measurements!

After the flour is weighed, add your baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.

Yeah, just throw it in there…

Whisk it together.

Smells like…nutmeg…

Once the dry ingredients are thoroughly mixed, pour it onto a sheet of parchment paper. Also, attach the feeder cover for your stand mixer so the dry ingredients don’t go all over the place.

Ready for action!

As the stand mixer is on low, slowly add the dry ingredients to the mix.

Forbidden guacamole…

While the ingredients are mixing in the stand mixer, prepare your muffin pan, and add some cupcake liners for good measure.

Why make your job difficult later when you can make it easy?

Fill all the cupcake liners with the zucchini dough.

Messy and tasty. Mesty?

Once the oven is ready, place these in the middle rack for 30 minutes. After the time has passed, check with a toothpick to make sure it’s clean.

The utter magnificence!

Let them cool off for about 10 minutes before taking pictures for your blog or social media.

Ready to serve!

Overall, this is a pretty simple recipe that you can make on impulse, as long as you have all the ingredients. You don’t really need to prep any ingredients ahead of time for this, so it works well if you’re in the mood for a different type of muffin. Plus, it’s very tasty, and they taste good with a bit of butter after being reheated.


  • 2 large eggs
  • 1 1/3 cup (270g) sugar
  • 2 teaspoons vanilla extract
  • 3 cups packed grated zucchini
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 3/4 cups (400g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg


  1. Prepare your shredded zucchini with your cheese grater. After grating the zucchini, squeeze the water out of it with a towel you don’t care about. Place it in a small bowl and move to the side.
  2. Break open two eggs and place them in the stand mixer. Mix up the eggs.
  3. Add sugar and vanilla and mix on low for one minute.
  4. Melt your 1.5 sticks of butter and pour into the sand mixer.
  5. Add the grated zucchini and mix on low for about 2 minutes.
  6. Preheat the oven for 350F.
  7. In a medium bowl, whisk the dry ingredients together. (flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg).
  8. Place the dry ingredients onto a sheet of parchment paper, and slowly feed into stand mixer while it is on low.
  9. While mixing, prepare a muffin tin and place your cupcake liners in it for easy cleanup afterwards.
  10. When all the ingredients are mixed thoroughly, slowly fill the muffin tins with the mix.
  11. Place in the middle rack of the oven for 30 minutes. Ensure it is baked completely with a toothpick.
  12. Let sit for 10 minutes before eating.


Bread: Keto Zucchini Bread

The guy I get lettuce from at Farmer’s Market had his first batch of zucchini for the season, and you know what that means? Zucchini bread time! For this entry, we’re going to make a zucchini bread that is not only tasty, but…keto-friendly!

For the record, I have made this previously in a post, but I wanted to go into more detail with some more pictures.

Alright, let’s start with the most annoying part of the recipe: grating the zucchini.

My rotary cheese grater wouldn’t have been very useful for this recipe.

Because this requires one and a half cups of grated zucchini, I ended up using two of them to get the necessary amount, and that is after squeezing all the water out of it.

Zucchini doesn’t look as good in this form…
It took two zucchini to make this happen.

Once the zucchini is ready, put it aside. In a medium bowl (I used a large bowl, and it was a bit much), mix the 2 cups of almond flour, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/2 cup sweetener, and 1 teaspoon baking soda together.

Once the dry ingredients are whisked together, then you’ll go ahead and add the grated zucchini to the mix.


Once the zucchini is in place, you’ll need to beat a couple of eggs and pour them into the bowl.

I think I need to use a bowl that is a little less like a mirror and something more solid. That polished surface is a little distracting.

The last ingredient you will add is some melted butter. Take half of a stick of butter, melt it in the microwave for about 30 seconds, and pour it in.

Sweet, all the ingredients are in. Now for the fun part…

Once everything is together, mix it all up with a spatula of sorts.

Ignore the spoon.

Once it’s mixed up, get your 9″ x 5″ loaf pan and coat it with cooking spray.

Take my word for it, it is lined with cooking oil.

Once you have your loaf pan ready, pour the mix into it and level it as best as you can.

Do your best to smooth it out on top.

With your oven at 350F, place the pan in the oven for 1 hour.

After an hour, it should be ready.

Handle with care.

After you have let it cool off, make sure you gently remove it from the pan. You might have greased it well, but it might not unstick easily.

Zucchini bread!

This recipe is pretty simple, but it requires quite a bit of effort to grate the zucchini. As for ingredients, Costco seems to be amazing when it comes to a ketogenic diet, as I was able to find my almond flour and monkfruit sweetener there. It’s also very tasty and makes for a great breakfast with some butter in the morning. This can be made on impulse, but you will need to put in some extra effort to make it happen.


  • 2 Cups almond flour (click here to see my favorite on Amazon)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
  • 1 teaspoon Baking soda
  • 2 Large Eggs, Beaten
  • 1/4 Cup Melted butter
  • 1 1/2 Cups Grated Zucchini with peel


  1. Preheat oven to 350F. Grease an 9×5 loaf pan with butter or cooking spray.
  2. In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
  3. Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
  4. Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.


Week 38: Zucchini Oatmeal Chocolate Chip Cookies

I had a weird inspiration for cookies this week when I was at the local farmer’s market. There is one booth I get lettuce for the guinea pigs from, and they happened to have zucchini for sale. The idea was originally zucchini bread, but then I wondered if a zucchini cookie was something that was possible, and the answer to that question is…yes!

The recipe is pretty simple to make, but the problem is that this is one of those recipes that requires a couple of hours for the dough to refrigerate. Even though the recipe calls for an egg to be at room temperature, you can get away with a refrigerated one. The most labor intensive part of this recipe is shredding the zucchini.

This is one of those recipes again where you combine the dry ingredients before mixing it in with the wet ones. Also, you should whisk the white and brown sugars together before mixing them with the butter. When it comes to scooping the dough, the trusty Oxo 1.5Tbsp scooper comes to the rescue again.

For this recipe, if you are baking the cookies on aluminum sheets, you need to put them in the oven for about 18 minutes so the outsides are slightly browned.

The cookies are very good and very moist. It’s essentially zucchini bread in cookie form, and there’s nothing wrong with that whatsoever.

It’s essentially an oatmeal chocolate chip cookie with shredded zucchini in it.


  • 1 cup (140g) shredded & blotted zucchini (see step 1)
  • 2 cups (160g) old-fashioned whole rolled oats*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips


  1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
  2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
  4. Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
  8. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.