There used to be a bakery & cafe in Santa Fe, New Mexico, called the Cloud Cliff. I used to go there a lot in the summer of 2010 and, there, I would always order the same thing: an extra large cup of coffee and a slice of Zucchini bread. The latter was more like a cake – suffused as it was with vanilla, agave syrup, and butter. It was delicious, I must say. The Cloud Cliff has since closed but the memory of that bread / cake? Ah, that lingers on, inspiring further generations of breads, cakes, and muffins ;-)
1 whole egg
2 egg whites
1/2 cup Vanilla Whey (I used Collagen Sport’s Isolate)
1/8 cup coconut flour
1/8 cup White Chocolate Whey (I used Ironscience’s concentrate)
1/2 cup pumpkin puree
1 tablespoon toffee flavdrops
1 tablespoon vanilla essence
1 1/2 cups grated zucchini (I grated a medium sized one)
Whisk ingredients together and bake in 8 muffin cases for about 35 minutes at 170 C (338F).
Macros per Serving (out of 8):
3.5g carbos (1.9g sugars)
1.3g fat (0.6g sat)
Remember not to BLEND the above – you want to keep the grated zucchini as intact as possible. If you wanted to blend the mixture, go ahead though, just make sure you add the grated zucchini AFTER because, if you blend it, a watery mush would ensue and we do NOT want that. OK, so, that’s it. Cook them until a knife comes out clean when you stab them and boom: finito. They turned out delicious!!! So moist inside with the vanilla pumpkiness raising the whole thing up to an intense level of whoa. I dare say they were better than Cloud Cliff’s zucchini bread because, topped with some grass-fed organic butter, these babies deliver not a punch but a full-on knock out blast of POW!
PS: I tried one of the muffins too as a burger bun (just because). While the muffin wasn’t as good as a bun as it was as a muffins (it was too vanillay for the venison et al), the result was extremely interesting and most satisfying! :-D