If you follow me on Facebook or Instagram you have seen the state of my kitchen garden. Now when I say “state of” I certainly don’t mean it in a negative way, more like a WOWZERS look at those zucchinis (among other things)! I cut down on the plants this year thinking those cheeky zucchini plants won’t take over the entire garden but alas I was mistaken. I have harvested the same amount as last year with more to come.
So far I have enjoyed a few stuffed zucchinis and some delicious grilled parmesan zucchini medallions but it is time to go with a treat. Something sweet but not to sweet (see what I did there?), something low carb and something I can fool my son with so he will eat more veggies.
A while back I ordered a box of Carbquik. In the low carb community people swear by this stuff so I thought I would give it a go. Carbquik is made from Carbalose (wheat) but 90% less carbs than regular flour. Carbalose is made through a unique process and contains Enzyme-Modified Wheat, as well as plant fiber, wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.
I used Stevia to sweeten these muffins to keep the net carbs at 7g each. If you don’t want to use Stevia you can also use 1 1/3 cup of Splenda. How you sweeten them is up to you but I prefer the taste of Stevia.
When preparing the shredded zucchini make sure you peel and seed the zucchini first. If you keep the seeds you may find that the muffins are a little too moist as the pulp and seeds add a fair bit of moisture.