A few friends and I have been talking about a camping trip all summer. A few weeks ago, we determined that Labor Day Weekend was the only weekend we were all free to get away. My brother lent me his hiking pack, a sleeping bag, a head lamp, and some other outdoorsy type stuff. My most experienced camping friend suggested that we do a backpacking trip in Michigan and we were all for it!
We decided to split up the food responsibilities. The goal was to pack non-perishable, light weight foods since we had to carry everything with us on our backs. Along with some granola and trail mix, I am in charge of breakfast. That’s perfect because it is my favorite meal, and I had some blog inspired ideas already brewing.
The first was Tina’s Zucchini Almond Butter Muffins. I’ve had my eye on these for awhile and was just waiting for a few minutes to shred up some zucchini. The time came on last Monday and I decided that I would make the muffins into loaves for my Labor Day camping trip. My only hang up…I didn’t want to use one of my farm fresh eggs which I absolutely LOVE for baking. I know…sounds crazy, but I only have a few Wisconsin eggs left. So…I did a little online research and decided to substitute in a flax egg for binding and applesauce for flavor.
It created a thick dough that fit perfectly into 2 small bread pans.
The bread baked up nicely, which I was excited to see after my egg experimentation.
I was eager to try this bread, after drooling over Tina’s muffins for weeks, so I sliced off a warm slice.
Believe it or not, almond butter and zucchini taste GREAT together!
I ate one mini loaf of bread during the week and froze one for our camping trip. It froze, thawed, and traveled really well. We ate it morning one of our trip smothered with almond butter and fig spread and still had a few slices left for the trail.
I have many more backpacking photos of the stunning Manistee River and a few more camping recipes to come.
Paleo Zucchini Almond Butter Muffins (or Bread)
Recipe from Carrots N Cake
1 cup almond flour/meal
3/4 cup almond butter
1 tsp cinnamon
1 tsp baking powder
1 cup grated zucchini, pressed and drained
3 eggs (or 3 Tbsp flax with 6 Tbsp warm water and 1/4 cup applesauce)
1 tsp vanilla extract
2 tbsp honey
Preheat oven to 350*F.
Combine all ingredients in a large mixing bowl and blend well.
Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among nine cups.
Bake for 18-20 minutes or until muffins are cooked all the way through.
Allow to cool before serving.
Makes 9 muffins
Note: To make into bread, follow instructions as written. Pour into 2 mini loaf pans and bake for ~30 minutes.