Zucchini Muffins

As seen in my book SuperPowers of the Family Kitchen on p.136

and it's Gluten Free!

Here's what you'll need

3 Cups Grated Fresh Zucchini

1/2 Cup Coconut Oil

11 Medjool Dates (blended with water until smooth)

2 teaspoons Maple Syrup

2 Eggs, (beaten)

2 teaspoons Vanilla

2 teaspoons Baking Soda

Pinch of Celtic Sea Salt

3 Cups Flour (1/2 Cup Coconut and 2 1/2 Cups Oat flour)

2 teaspoons Cinnamon

1/2 teaspoon Nutmeg

1/2 Cup Adita’s Nut Mix

1 Cup Mulberries (soaked in water until soft)

Make it

1. Pre-heat oven to 350 degrees. In a large bowl combine the pureed dates, maple syrup, eggs, and vanilla. Stir in the grated zucchini and the coconut oil. In a separate bowl, mix the flour, baking soda, nutmeg, and cinnamon. Stir everything in together and add in mulberries.

2. Coat Muffin or bread pan with olive oil and fill the cups up completely with batter. Bake on middle rack until golden brown and poke with a toothpick to make sure the inside is dry. Once cooked, remove from oven and let cool for about five minutes before removing from muffin or bread pans. After you have removed them from the pans, let cool for another 20 minutes

Click HERE for more Breakfast Recipes and HERE for Snacks

In Peace, Love, and Health, Adita

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2019, Adita LangAdita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me: info@AditaLang.com

For recipes, and more visit me at www.AditaLang.com

#Recipe #WeightLoss #HealthyEating #Vegetarian #GlutenFree #DairyFree #KidFriendly



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