Strawberry Zucchini Muffins and Bread

A celebratory morning calls for muffins

With Mother’s Day this weekend, I wanted to create a recipe that was both sweet and delightful just like our mommas! This recipe is inspired by Joanna Gaines Zucchini Bread with a Liv Well Daily twist. Very light and served perfect with coconut yogurt and fresh strawberries or your moms go-to nut butter.

XO— Liv

Step by step

Ingredients:

1 1/4 c avocado oil
4 pasture raised eggs
2 c coconut sugar
1 tbsp pure vanilla extract
3 c blanched almond flour
2 tsp cinnamon powder
2 tsp baking powder
1 tsp baking soda
sprinkle of sea salt
1 1/2 cup of thinly shredded zucchini (1 large or 2 medium)
1 1/2 c strawberry pure

Method:

Preheat the oven to 350F and line muffin tin with paper liners and loaf pan with parchment paper.
In large bowl, whisk eggs, sugar, vanilla, and oil together until smooth.
In medium bowl, whisk flour, cinnamon, baking powder and soda, and salt.
Slowly combine dry ingredients to wet ingredient and stir until smooth.
Cut off the ends of the zucchini then cut into strips.
Place zucchini strips into food processor until thinly shredded.
Place zucchini in a clean kitchen towel and squeeze all the liquid out, then add it to the batter.
Take one cup of fresh strawberries with the tops cut off and puree in food processor, then add it to the batter.
Stir the batter and then pour into loaf pan, then into muffin tins.
Bake loaf until tester comes out clean ~ 50 minutes and allow it to cool for 30 on wire rack.
Bake muffins for 25-30 minutes.
Enjoy both warm.