Zucchini Muffins - take 2 (gf + df)
My motto - there is never a bad time for vegetables baked into muffins or bread! I made this recipe for a few of my co-workers and when I told them I would bake for them, I got one request – to bake a bread with vegetables in it. Naturally, I went for the zucchini!
I already have a zucchini muffin recipe here on the blog, but I wanted to make another variation. This recipe is super light, fluffy and moist, whereas my original recipe has a heartier characteristic from the oats and mixture of flours. Both are great – just different (who doesn’t need a little variety in life?).
On a very important side note – these muffins come out of their wrappers with no stick at all. I mean, not even a crumb left behind. Almost too good to be true.Enjoy!
The Secret GF
1 medium zucchini
¾ cup agave
⅓ cup coconut oil, melted
1 ¼ cups almond flour
1 cup all-purpose gluten-free baking flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
Optional toppings: shredded coconut, pecans
Preheat the oven to 350⁰F. Line a muffin tin with muffin wrappers.
First, shred the zucchini. Cut off one end and then use the small side of a cheese grater to achieve fine zucchini shreds. Add the shredded zucchini to a mixing bowl.
Add the agave, melted coconut oil, and eggs to the mixing bowl with the zucchini. Whisk until everything is combined and set aside.
In a separate mixing bowl, add the almond flour, gluten free flour mix, baking powder, baking soda, salt and cinnamon. Whisk until combined.
Add the dry mixture to the wet zucchini mixture. Whisk until the batter is combined and there aren’t any clumps.
Divide the batter in the muffin tin, placing about ¼ cup in each wrapper. Sprinkle the tops with coconut or pecan pieces.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Once they’re done baking, let cool in the muffin tin for about 10 minutes. Then, take the muffins out and set them on a wire rack to finish cooling.