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Zucchini + Plantain

A good way to get more fruits and veggies into your diet is to use them in your favorite every day foods. They can stand alone as side dishes, but they can also be incorporated into some surprising recipes. Today we'll look at how to use a zucchini and a plantain beyond the sides. One is a vegetable and one is a fruit, but they can be used in similar ways. Why would you want to use zucchinis and plantains in your meals? Here's why:

zucchini is low in calories

zucchini has anti-inflammatory properties

zucchini is a high source of potassium

plantains are also a good source of potassium as well as magnesium

plantains reduce free radicals

plantains aid digestion

These reasons sound good to me, so let's look at a few ways you can use zucchini and plantains in every day recipes


When you pack your recipe with nutrients you CAN begin your day with a cookie!


1 cup almond flour

¼ cup coconut flour

1 tsp baking soda

½ tsp sea salt

1 tsp cinnamon

1 cup zucchini shredded

2 TBS coconut oil measured in its solid state

2 TBS almond butter

½ cup coconut sugar

1 egg

1 tsp vanilla extract

¼ to ½ cups chocolate chips

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.

Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.

Add egg and vanilla and blend for 15 seconds or until just combined.

Pour wet ingredients into dry ingredients and mix very well.

Add chocolate chips.

Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.

Bake for 10-13 minutes until cookies are slightly browned.

Let the cookies cool on the baking sheet for at least 5 minute before removing to a wire rack to cool!


2 large black plantains (you want these to be sweet)

1/2 ripe banana

2 cups finely shredded coconut

1/2 cup coconut concentrate

3 Tbsp vanilla extract

1/4 cup honey (taste the batter to see if it is sweet enough + 2 Tbsp)

1/2 tsp stevia (this is not AIP so substitute more honey or other acceptable sweetener)

1 heaping tsp cinnamon

Peel the plantain by cutting off the edges, cutting it in half and scoring it along the length

Place your thumb under the edge and peel back the skin – if there is any skin left on the plantain cut it out

In the food processor puree the plantain

Add the coconut concentrate, vanilla, stevia, cinnamon and honey and combine well

Add the finely shredded coconut and just mix

Place the batter into a bowl for ease

Place a teaspoon of batter onto the cookie sheet and smooth over with your finger or use a small melon scoop of tablespoon measuring spoon

Fill the cookie sheet with the batter – you will need two

Bake at 325º F for 15 minutes, or until the top is just browned a bit

Don’t over bake or they will become dry

Cool on a rack


Who doesn't love a muffin. Try these flavorful beauties.


2 cups zucchini finely grated

2 eggs

1 tsp vanilla

¼ cup coconut sugar

¼ cup pure maple syrup

¼ cup almond butter smooth

1/3 cup coconut oil melted

½ cup tapioca starch

1 ½ cup almond flour bleached

1 tsp. baking soda

½ tsp. salt

2 Tbsp. lemon juice

2 Tbsp. lemon zest

¼ cup sliced almonds optional

Preheat oven to 350 degrees.

Using a food processor, finely grate the zucchini. Measure out 2 cups. Squeeze all of the excess water out of the zucchini. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)

Shredded zucchini inside a food processor to make a zucchini muffin recipe.

In a large bowl combine eggs, vanilla, sugar, syrup, almond butter, and oil. Whisk until combined.

In a separate medium-sized bowl combine starch, almond flour, baking soda and salt. Whisk to combine.

Add dry ingredients to wet ingredients and stir until just combined. Next, add shredded zucchini, lemon juice and lemon zest. Mix until just combined, being careful not to over mix.

Line a regular-sized muffin tray with cupcake liners. Spray liners with non-stick cooking spray and fill to 3/4 full. Top each with 1 teaspoon sliced almonds.

Bake for 23-25 minutes, or until a toothpick when inserted in comes out clean.

Let cool for 10 minutes before serving and enjoy!


2 large green plantains (should be 1 1/2-2 cups pureed)

4 eggs

1/3 cup coconut oil, melted

1 Tbsp vanilla

3-5 Tbsp date sugar or evaporated cane juice (optional)

1/4 tsp salt

2 tsp baking soda

2-2 1/2 cups blueberries, fresh or frozen [or substitute your favorite fruits, chopped nuts, or chocolate chips (you only need about 1 cup of mini chocolate chips)

1/4 tsp cinnamon

Preheat oven to 350F. Grease a muffin pan or line with silicone or paper liners (I actually used a silicone muffin pan which makes this super easy).

Peel plantain and place in a food processor or blender with egg, coconut oil, vanilla, sweetener, and salt.

Process for 3-5 minutes, until completely smooth (you might want to scrape the sides once or twice). Add baking soda and cinnamon and process to fully incorporate. Fold in blueberries or whatever other goodies you’re using.

Spoon batter into muffin pan (muffin cups should be 70-80% full, depending on how many berries or other add-ons you use). Bake for 27-30 minutes. Enjoy!


A grain-free or low grain lifestyle does not mean life without bread.


1½ cups shredded zucchini (3 small zucchini)

¼ cup coconut flour, available here

3 Tbs. arrowroot flour, available here

2 eggs, at room temperature

¼ tsp. unrefined salt or Herbamare seasoning salt

Preheat the oven to 350 and line a baking sheet with unbleached parchment paper.

Place the shredded zucchini absorbent kitchen towel, multiple layers of paper towels, or two layers of cheesecloth. Squeeze out as much liquid as possible from the zucchini.

Stir together the zucchini and remaining ingredients. Form into four flabreads on the baking sheet.

Bake for 30 minutes, until golden around the edges and firm in the center. Cool slightly before removing from the baking sheet.

These flatbreads are best the day they are made, but may be stored for a day or two in an airtight container in the fridge.


1 plantain

1 egg

1/2 teaspoon basil

1/4 cup parmesan cheese

1/2 teaspoon oregano

1/2 teaspoon salt

1 teaspoon garlic

2 Tablespoons coconut oil

2 Tablespoons olive oil

8 sliced mushrooms

2 cups loosely packed spinach chopped

8 sundried tomatoes chipped

2 Tablespoons pine nuts

2 Tablespoons feta cheese

salt and pepper to taste

Preheat oven to 350 degrees.

In a high speed blender or food processor, add plantain, egg, garlic, parmesan cheese, basil, oregano, salt and coconut oil.

Process until smooth in consistency.

Spread the mixture into two circles or ovals or rectangles on yoursilpat or parchment covered cookie sheet. Make sure to spread evenly for each.

Cook for 10 minutes and take out of the oven.