Mediterranean Zucchini Olive Oil Muffins
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What does this food offer in terms of nutrients and physical nourishment?
Protein (almond flour, some from eggs)
Carbohydrates (zucchini, olives, flour)
Fat (olive oil, olives)
Fiber (veggies)
Other (zucchini are rich in fiber, vitamins A, C, K and B, magnesium, and potassium)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Salty
Briney
Soft
Fluffy
Chunky
Light
Savory
Herby
If you’re fortunate enough to have your own veggie garden, have access to a community garden, or have been to a summer farmer’s market, you know summer time is prime zucchini season. Growing up, my dad would plant summer squash in our garden and we would have buckets and buckets of zucchini. By summer’s end, we were sick of grilled squash and practically had a conveyor belt of zucchini bread shipping out to neighbors and friends.
I really took those summers for granted — all the missed opportunities to experiment with zucchini recipes! — and I still find myself nostalgic every time I see or make zucchini bread.
Now, it seems zucchini has become best known as a veggie-based noodle, or zoodles. I can’t say I’m much of a fan of zoodles (I really like grains and I love pasta) so I’m hoping that this year zucchini bread will follow on banana bread’s C0VID fame coattails and make a comeback.
Zucchini are rich in fiber, vitamins A, C, K and B, magnesium, and potassium. They have a mild flavor, are high in water content, and can add slight texture and moisture to your baked goods. I love traditional zucchini bread but wanted to experiment more with savory baking.
These delicious savory Mediterranean Zucchini Olive Oil muffins are the result of several attempts at a focaccia style bread. I landed on muffins because I wanted them to be portable, easy to freeze, and be versatile as breakfast, snack, or as a side to soup or salad. Hints of briny, salty sun-dried tomato and kalamata olives are balanced perfectly by the smooth olive oil and bright earthy herbs. They’re light and fluffy with little pops of chewy texture. With an almond flour and egg base, these muffins are packed with protein and an ideal go-to for whatever this summer throws at you.
Allergens: Nuts, wheat/gluten, egg
Servings: 6 standard muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
1 cup almond flour
1/2 cup all-purpose
2 eggs
1/2 cup olive oil
1/3 cup olives, roughly chopped
1/3 cup sun dried tomatoes, julienned (cut into matchsticks)
1/3 cup shredded zucchini (about 1 small)
2 tbsp maple syrup
1 tsp baking soda
1 tsp baking powder
1 tsp dried Italian herb blend
1/4 tsp salt
Optional: Pinch of red pepper flakes
Directions:
Preheat oven to 350F. Line a large muffin tin with parchment muffin liners.
In a large bowl, whisk together eggs, olive oil, and maple syrup.
In a separate bowl, combine flours, seasoning, baking soda, and baking powder.
Gradually add dry ingredients to wet ingredients 1/2 cup at a time until fully combined and lump-free.
Fold in olives, tomatoes, and zucchini.
Spoon batter into muffin liners, filling 2/3 of the way up.
Bake for 20 minutes or until tops are firm and begin toasting. Transfer to cooling rack and serve warm or room temp. Store in fridge for up to 1 week!
