It’s zucchini season, y’all!
After my client so graciously dropped off a TON of ginormous and beautiful zucchini squashes last week, I had to find a way to put them to use, and stat!
One of my favorite ways to eat zucchini is in a muffin recipe. I’m not much of a sweets person but these muffins were just the right amount of sweetness without being overpowering. On top of that they’re gluten free, full of fiber, and just amazingly delicious! Even my husband thought they were the bomb.
Zucchini is packed full of antioxidants, vitamin C, potassium, water, and fiber. It’s also an anti-inflammatory food for your gut! Research has shown that zucchini can offer protection within the GI tract that can reduce symptoms of IBS, ulcers, and leaky gut.
If you’re especially gut is sensitive, you can peel the zucchini before shredding to cut down on the insoluble fiber (often too much insoluble fiber can be a trouble maker for those with a sensitive gut).
Although I’m personally not gluten sensitive, many of my clients are. So I like to come up with recipe suggestions for them that I know I can vouch for.
In the recipe, I sight an additional recipe I created for cashew nut butter. Most commercial nut butters will have a TON of additives like inflammatory hydrogenated vegetable oils, mono and di-glycerides, corn syrup solids, soy proteins, and the list goes on.
Making your own nut butters can be a much better option for you, especially if your gut is super sensitive. I encourage you to experiment with making your own, you can find my cashew nut butter recipe here.