Our annual Cannon Beach family vacation where memories were made is now behind us. We got to spend a lot of time with those grands that are growing up too quickly. Such treasured times. I hated for it to end.
We took early morning walks on the beach.
One afternoon when the sun came out, we ventured to Hug Point, a beach that offers fun discovery with caves and a waterfall.
We played in the park.
And watched the sunset.
Usually my first day back after being gone, I can’t wait to get into my kitchen mostly because we’re starving after a travel day of snacking but also I’m eager to get cooking. The spiralizer comes out of hiding and gets a spin because I sorely miss it while away.
But not this time. For whatever reason, inspiration didn’t strike the first day home…or day 2 either. But I hauled in a huge harvest, including a mammoth zucchini (how do they get so big so fast?). Ready or not, I had to do something with all this food.
On day 3 I had to get my game on, so my plan was to attack the basil for pesto, and kohlrabi and beets in 2 different pickling recipes. Good enough.
It was an overcast cool and rainy day. The perfect weather for kitchen therapy.
Maybe it was the gray skies…because what I really wanted to do was bake something chocolatey. And there’s that huge zucchini staring me in the face that got away from us. Quickly these Chocolate Zucchini Muffins became the priority of the day. When inspiration strikes you just have to go with it. I’m glad I did because these are dark chocolatey and amazing. Chocolate Zucchini Muffins is a snack that’s sweet enough to be a treat but nourishing enough to eat with your morning smoothie. The more I bake grain free, the more I prefer it over gluten-free.
The day was a wrap after making a dozen muffins, pesto, canning pickled beets, and making 2 quarts of Kohlrabi and Beet pickles.
I’d say I earned the glass of wine I sipped while assembling something edible for dinner. BTW, if you have some mammoth zucchini’s lying around you might also check out this breakfast recipe Zucchini Hole In The Middle’s .
Enjoy my friends and please comment,
Chocolate Zucchini Muffins (makes 1 dozen large muffins)
1 3/4 cups almond flour (fine ground from Costco)
1/4 cup coconut flour
1/4 cup arrowroot powder
6 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons ground chia seeds (grind in a vita mix or coffee grinder)
1/4 cup warm water
2 cups grated zucchini
3/4 cup coconut sugar
1/2 cup melted coconut oil
2 teaspoons vanilla
1/2 cup enjoy life chocolate chips
Preheat oven to 325 degrees.
In a medium sized bowl combine almond and coconut flours, arrowroot powder, cocoa powder, baking powder, baking soda and sea salt. Mix well, then rub between hands to break up lumps until mixture is smooth.
In another bowl place the ground chia seeds and warm water. Whisk together immediately to keep the chia seeds from clumping up. Whisk in the eggs, oil, coconut sugar, grated zucchini and vanilla.
Combine the liquid and flour mixture together and mix well. Stir in the chocolate chips.
Line muffin tin with liners. Distribute batter evenly into muffin cups.
Bake for 30 minutes or until toothpick inserted comes out clean. Let cool in muffin tin on wire rack for 15 minutes, or longer. These freeze well.