Wednesday, April 11, 2012


Having several zucchini in the vegetable crisper in the fridge and a number of frozen bags of pitted sour cherries led me to look for a zucchini cherry muffin.  Being made with almond meal instead of flour does make their texture different.  In making this recipe I made several substitutions or additions.  Instead of adding agave nectar, I added a mashed ripe banana.  The muffins are not sweet and likely could have benefitted from agave or splenda.  I also added more than the 2 1/2 cups of shredded zucchini which resulted in a longer cooking time for the muffins as they were overly moist.  These muffins turned out well regardless of my few changes.

Dry Ingredients:

2 cups almond meal
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Wet Ingredients:

2 1/2 cups shredded zucchini
3 eggs
1/4 cup oil
1/2 cup agave nectar
1 cup cherries
1 tsp almond flavouring


Preheat the oven to 325 degrees F.  Mix the dry ingredients in a medium bowl.  Mix the wet ingredients together in a large bowl.  Add the dry ingredients to the wet ingredients.  Combine.  Using paper muffin cups in a muffin tin or greasing each muffin tin, add enough batter to fill the cups 3/4 full.  Bake for 25 to 30 minutes.  Check to ensure that they are cooked by checking with a toothpick for doneness. Makes 12 to 18 muffins.

Adapted from

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