Servings: 1 Prep: 2 min Cook: 1 mins Total: 3 mins
Here we have a slightly spiced zucchini bread style “One-Minute-Muffin”. I thought about coming up with some kind of exotic frosting for it, but decided to keep it simple. Fresh from the microwave, smearing some softened salted butter onto the top of one of these would be a simple, inviting and MORE than appropriate complement!
This particular blend comes across as quite hearty. With the fiber rich flax, it comes across as a bit course and not entirely unlike a zucchini bread made with whole grains!
Much like my more formal “Zucchini Bread Loaf”, this is similarly spiced, but I’ve opted to swap out the pecans for walnuts. (either will work, though!)
Photo Note: In the background is this Zucchini OMM’s savory cousin, the “Savory Zucchini, Bacon and Herb OMM“.
Spiced Zucchini Bread OMMPrint Rate
- 2 tbsp golden flaxseed meal
- 2 tbsp almond meal
- 2 tbsp 'Swerve' or other sugar replacement
- 1/2 tsp baking powder
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg freshly ground
- 1 dash cloves freshly ground
- 1 dash salt
- 2 tbsp grated zucchini
- 1 tbsp walnut halves broken and toasted
- 1 large whole egg
- 1 tsp fresh whole butter melted
- 1/2 tsp vanilla extract
- In a wide mouthed coffee mug, combine your flax, almond meal, sugar replacement, baking powder, cinnamon, nutmeg, cloves and salt. (I like to grease my mug first, but I don't think it's necessary)
- Squeeze the water out of your zucchini, by squeezing it within your fist, over the sink. Un-clump the zucchini, so it is back in strand form.
- Mix in your zucchini, walnuts, egg, butter and vanilla.
- Microwave on high for 60 seconds (90 seconds if using a weaker microwave)
- Try it with butter. Eat and enjoy!
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* Learn More: More about this recipe and nutrition …
16 thoughts on “Spiced Zucchini Bread OMM”
All your new MIM recipes sound devine!
I’ve been using your earlier MIM recipes and have enjoyed those.
Recently I just went plain with the basic recipe and added just a little cinnamon and that was great too! It dresses up well with jalapeños and cheddar as well!!!
I made up a batch of 10 servings of the dry ingredients, less Swerve, and store it in an airtight container in the fridge. My measurements work out to using 30g of the dry mix per MIM and I just add sweetening, egg and fat (and whatever else to meet the mood) when I want a MIM. So much easier than getting all the bags out and measuring the single serving amounts each time.
I really enjoy the taste and texture of the proportions you worked out of the dry ingredients.
Looking forward to trying your new flavor inspirations.
Thank you so much, DJ Foodie!
Why does this have so many carbs? Is it a typo – I don’t think 41 carbs a serving is very low.
Hi Alta, pay attention to the right column. The reason you see 41 carbs is because it includes both fiber and sugar alcohols. Neither of those impact blood sugars in most people, so they’re deducted from the totals in the final column, resulting in roughly 4 "net" carbs … I hope this helps! 🙂
I have tried a lot of different things with almond flour and I have come to the conclusion I don’t like it. Is there anything you recommend as a substitute? Thanks 🙂
Hi Tara, I’m a huge fan of hazelnut flour, which is a fantastic alternative to almond flour. I actually prefer it. Give it a shot!
I have made many of the muffin recipes and my batter turns out more like cookie dough…I’d that normal. Could u add something to make them lighter and not so dense.
Hi Judi … no, I wouldn’t call that normal. For me, they turn out like a thick-ish pancake batter. The batter "pools" … I guess I would say. I’m not sure what’s happening that would be different from what I’m doing, but … I’d suggest adding a bit of liquid to help liquify the batter. Typically, I use almond milk for this kind of thing, but you could also use cream, water, bone broth, fruit juice, etc. The idea is … they should be like a muffin batter, which is like a thick-ish pancake batter. I do hope this helps and sheds some light on the issue.
I’ve been using coconut flour and flax meal…I was told I could substitute coconut flour for almond flour because that is what I have had on hand…I will definitely try adding some milk or liquid 🙂 I will let u know#
Ahhhhh … Judi! That’s the problem! Coconut flour is VERY absorbent. It SUCKS moisture in. Typically, you’d want to use a lot less coconut flour. I always say "less is more" when it comes to coconut flour. So, if a recipe asks for 1 cup of almond meal … it’s not too far fetched to substitute that with a mere 1/4 cup of almond flour … and maybe toss an extra egg into it, for more moisture. Coconut flour reacts VERY differently than most flours, so … it can make things quite dry. Try using less and I think you’ll start seeing a more positive direction. I had these issues with coconut flour at first, as well. I hope this helps!
I love this ! It is so easy and you can just about add anything to it ! Thank you – I use this as a base all of the time.
Unknown … yep! This one one I use as a base quite often, as well. I love it. Glad to see I’m not the only one! 🙂
I made this one yesterday with walnuts. Wow was it good! Thank you for all your wonderful recipes!
—Reply posted by DJ on 3/5/2015
YAY!!! Glad you enjoyed it. And, thank you for the kind words! 🙂
I just bought hazelnut flour. Would I sub the same amount for the almond flour in this recipe?
—Reply posted by DJ on 3/5/2015
Yep! I use the two interchangeably. Enjoy!
I would love to try to make these but I don’t own a microwave oven. Can these be baked in an oven?
—Reply posted by DJ on 8/22/2015
Hi Tee … I’m sorry about the delay. Somehow I overlooked this comment. In any event, yes … you can bake any of these. I typically go at 350 F until golden … depending on the size and shape of your muffin, the time will be between 15 to 25 minutes. Just make sure it’s fully poofed in the center and nice and golden. I hope this helps! 🙂
I don’t see how you get such low NET carbs, and I missing somthing?
—Reply posted by DJ on 8/22/2015
Hi Marty, it’s difficult to know what you might be missing without knowing how you calculate net carbs. In any event, my site calculates a net carb as total carbs, minus fiber, minus sugar alcohols. That last part is a bit goofy, though, in that not all sugar alcohols are the same. I personally only ever suggest erythritol based sweeteners, which is zero net carb and has a rating of zero on the glycemic index. Because this is all I ever recommend, I deduct it from the total number of carbs. Neither fiber or erythritol have an impact on blood sugars (in a normal healthy body). I hope this helps to clarify. If it doesn’t, feel free to comment further and I’ll tell you what I know! 🙂
to go through all the trouble of using good ingredients and then microwave it? You’re missing the boat here
—Reply posted by DJ on 8/13/2016
Hi Libby, that’s a pretty drastic oversimplification, in my opinion. You’re assuming everyone is just like you and see the world through your eyes. Now, I completely understand where you’re coming from. I personally bake mine, but let’s not forget that ANY form of extreme heat breaks down and de-natures food. Microwaves aren’t the only ones that do this. Now, please understand that A LOT of people that read my site are coming from a world filled with boxed processed foods, doughnuts, fast-food chains and the like. Using good ingredients and having something like a microwave to help with time efficiency, to cure a craving … is VERY worth presenting, in my eyes. It’s not perfect, but … it’s a VERY solid stepping stone in the right direction. I focus more on trying to get people focused on the steps towards the right direction, rather than looking down on them for not already being there … The journey isn’t the same for everyone. Please show some respect for those who are still trying … ya know? Your message isn’t wrong … it’s just the delivery that is a bit judge-y, in my opinion. Thank you for weighing in, though! 🙂