It’s the end of the summer and there is an abundance of zucchini growing in our garden, and found at the local Farmer’s Markets.
There are so many options for how to use this tasty vegetable!
What do you create with zucchini?
We make . . .
Zucchini pancakes, zucchini boats, fresh-raw noodles, stir-fry dishes, and baked goods. Check out more options right here.
What size to bake?
Yet, with all the delicious dishes you can make using this fabulous vegetable, zucchini muffins are a favorite at our house.
Baked as muffins, mini-muffins, or in a whoopie pie pan, they all fill your taste buds with the delicious simple flavors of summer.
Truth be told, using the whoopie pie pan came as a necessity when needing bread or a roll.
Our Chicken Salad is a dish we make often. When preparing a feast with friends, I realized that the sweetness of the zucchini would complement the chicken salad. They were perfect together!
This started our obsession with using zucchini muffins as our bread for sandwiches!
Zucchini Muffins baked in a whoopie pie pan make the most incredible, soft, sweet roll for any sandwich.
If you want a bigger roll, simply bake them in a large muffin top pan instead of the whoopie pie pan. Either size works . . . both delicious!
You can also bake these into mini-muffins for a simple treat, perfect for little ones for an afternoon snack.
Ingredients Needed
Flours: When baking gluten-free, the combination of organic brown rice flour and millet flour work quite well together. They create a tasty combo and offer a better outcome than other options.
Remember that changing the flour in a GF recipe can truly change the outcome of the whole recipe.
Gums: Being GF, you need to add gum for binding. We use guar gum as xanthan gum doesn’t sit well with us at our house. (This is something a lot of GF people don’t think about – does xanthan gum cause your body any upset?)
Liquid: The milk used in this recipe is Organic Rice Milk. You can substitute regular dairy milk if you’re not dairy-free. Yet, as with the flour, substituting the milk can also change the final product.
Sugar: I like to bake with coconut sugar, pure maple syrup, or dates to cut out the processed sugars. Note that we’re not using a lot of sugar, yet still have an amazing, delicious product – healthier by far than adding in the 2 cups of sugar I used to use!
This recipe makes amazing muffins. The next time you need sandwich bread – give this recipe a try and let us know what you think.
Scrumptious Gluten-Free Zucchini Muffins
Ingredients
- 2 eggs
- 1/2 - 3/4 cups Organic Rice Milk
- 3 Tbsp organic apple sauce (no sugar added)
- 3 Tbsp coconut oil
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups grated zucchini (1 medium zucchini)
- 2 tsp cinnamon
- 3/4 cup organic brown rice flour
- 3/4 cup millet flour
- 3 Tbsp ground flax seed
- 2 tsp baking soda
- 1/2 tsp guar gum
- handful of raisins, nuts optional
Instructions
- Heat the oven to 375°.
- Grate one whole medium zucchini. Squeeze out the excess water. Set aside.
- In one bowl, mix all of the dry ingredients: the flours, flax seed, baking soda, guar gum and cinnamon.
- In another bowl, add the eggs, applesauce, maple syrup, and vanilla. Whisk together.
- Add the dry ingredients to the wet and slowly whisk in ½ cup of milk until combined.
- *Melt the coconut oil, and mix it in quickly so it doesn’t clump up. If coconut oil hits cold ingredients it tends to harden. Adding it later in the recipe tends to work well.
- If the mixture is still very thick, add another ¼ cup of the milk to the batter. You should have a thick but creamy consistency.
- Once all is blended, fold in the grated zucchini. Then add the raisins and/or nuts. Let the batter sit for 5-10 minutes. Grease the muffin pan with a little coconut oil. Fill each section with batter, about 3/4 filled.
- Bake times: (Oven temps vary, so check muffins as they bake to see if you need the added time)Bake time for muffins: 25 – 30 minutes in muffin tins.Bake time for mini-muffins: about 15-20 minutesBake for whoopie pie pan: 15-20 minutes They should be cooked through so your knife comes out clean when inserted.
