May 3, 2009
Friends gave us a couple of large zucchini last week. I had one left that was getting soft and shriveled so I decided it would be best to put it into a baked product. We had these muffins for breakfast this morning, and everyone loved them. I’m going to give you the single recipe, but I always make a double recipe of muffins. We like having them around for snacks or breakfast the next morning. Remember, you can substitute any gluten-free flour mix for the total flour amount.
Gluten-Free Zucchini MuffinsIngredients
- 1/2 c. brown rice flour
- 1/2 c. sorghum flour
- 1/4 c. potato starch
- 1/4 c. tapioca starch
- 1/2 c. sugar
- 1 tsp. xanthan gum
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/3 c. oil
- 2 eggs
- 2 Tb. milk
- 1 tsp. vanilla
- 1 c. shredded zucchini
- 1/2 c. chopped nuts*
Combine the dry ingredients in a mixing bowl. Make a well in the center. Add the oil, eggs, milk, and vanilla. Stir with a fork to mix well. Stir in the zucchini and nuts.
Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.
*Toasting the nuts before adding them to the batter brings out their flavor. It is best to toast them whole and then chop them. I usually forget that, however, and toast them after they are chopped. You just have to watch them very carefully because they will easily burn.
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Do you have a recommendation for banana bread? Maybe replace the zuccini in this recipe with bananas? My husband loves banana bread & i haven't found a good recipe yet. The one i tried yesterday came out so heavy.
Thanks so much! As always i love reading your blot. :)
Your flour mix might be what made it heavy, especially if there is a lot of rice flour.
Let me know if you give it a try.
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