#TastyThursday – Chef Z’s Zucchini Chia Muffins

Muffins are a versatile food. You can enjoy them for breakfast, dessert, or even a snack. They might just be the perfect food, and if that’s the case, we could very well have the recipe for perfection right here!

Zucchini Chia Muffins:
4 Tbsp. chia seeds (soaked in 3/8 cups warm almond milk
3 Medium zucchini
2 Cups coconut flour or almond flour
1 Tbsp. lemon pepper spice
1 Tsp fennel seeds
1 Tsp baking powder
¼ Tsp salt
1 Tbsp raw agave or honey
⅛ cup leftover zucchini water

In a food processor add roughly chopped zucchini and grind until slightly fine and watery.

Place a container and put a strainer on it then cover it with cheesecloth.

Take out the ground zucchini in it. Squeeze the cheesecloth as much as possible. Let the water collect in the container for later use.

Preheat oven at 350 degree Fahrenheit and prepare a muffin tray by greasing it.

In a large mixing bowl combine almond flour, lemon pepper spice, fennel seeds, baking powder and salt and mix well with a spoon.

Now, add the squeezed zucchini and soaked chia seeds. Mix very well.

Lastly add zucchini water and fold in with a spoon.

Now, scoop out the batter into the muffin tray with an ice cream scoop and place the tray in the middle rack of the oven. Bake for 45-50 minutes or until the tester comes out clean.

Take out the muffins and enjoy immediately or at room temperature.

Garnish with fresh fruits and whipped cream.

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.