Adapted from Smitten Kitchen. These can also be made in a 8 × 4" loaf pan and baked for about an hour. It freezes well, so double the recipe if you want to save half for another time.
- ½ cup olive oil
- ¾ cup turbinado sugar
- 1 teaspoon vanilla extract
- Large pinch each: ginger, cardamom, cloves, nutmeg, cinnamon, coriander (no worries if you don’t have all of these, just use what you have, equal to about a teaspoon)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup grated zucchini (about one small zucchini)
- 1 cup chopped pecans (optional)
- 1½ cups all-purpose flour
Preheat oven to 350°F (180°C) and generously grease the muffin tins.
- Whisk eggs, oil, sugar, and vanilla in a large bowl. Sprinkle spices, baking soda, baking powder, and salt over the top of wet ingredients and mix in well. Stir in zucchini and nuts (if using). Sprinkle flour over top and briefly stir until flour is incorporated.
- Fill muffin tins ¾ of the way full and bake for 20–25 minutes (until toothpick stuck into center of muffin comes out clean), rotating halfway through.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.