Guilt and Gluten Free Zucchini Muffins

The end-of-summer harvest often means there are huge zucchinis collecting on kitchen counters everywhere, begging to be consumed rather than composted.  Here is the perfect muffin recipe to put that super-veggie to work.

Super Zucchini

I find it easiest to grate the zucchini in a food processor.  It allows me to measure precisely for recipes, and redistribute excess to other meals. I used 2 cups in this recipe, saved a few more for my chocolate cake, then created a zucchini “spaghetti”, and finally froze the remains for smoothies.  No waste, no guilt, just goodness.  Enjoy!

Note: If you’ve got tons of zucchini, maximize your efforts and double/triple the batch. Once they are cooled, store in single servings in the freezer for easy-to-grab healthy snacks. 

Dry Ingredients: 
3 c flour (I used gluten free mixture of millet flour, sorghum flour, brown rice flour, almond flour, garbanzo bean flour)
1 T xanthan gum or guar gum
2 t baking powder
1 t baking soda
1 T cinnamon
2 t pumpkin pie spice

Wet Ingredients: 
2 T flax
1/2 c water
1 T vanilla
1 c Silk unsweetened vanilla almond milk
2 t apple cider vinegar
1/2 c black strap molasses
1/2 c organic sucanat or 1/4 c Stevia
1/4 c coconut oil, melted
1/2 c unsweetened applesauce
2 c shredded zucchini
1 c chopped nuts, such as walnuts, almonds and/or pecans, optional
1 c raisins, optional
1/2 c cacao nibs, optional

Preheat oven to 350 degrees.

In a small bowl, stir together flax seed and warm water. In a separate bowl,together almond milk and vinegar. Let both stand until thickened.

Meanwhile, combine dry ingredients in a large mixing bowl.

In a separate bowl, combine flax seed and water mixture, almond milk and vinegar mixture, and all other wet ingredients and mix well until thoroughly blended.

Add wet ingredients to dry ingredients and stir. Add in nuts, raisins and/or cacao nibs if desired. Spray muffin tins with non-stick cooking spray. Spoon batter into muffin tins.

Bake muffins for about 20-30 minutes, test doneness with a toothpick. Cool in muffin tins before tracing around edge of muffin with a knife before removing from pan and cooling on cooling rack. Enjoy!

Zucchini Carrot Raisin Muffins

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