Gluten Free Zucchini Muffins
easyhealthyrecipes.com/gluten-free-zucchini-muffins/Moist, tender Gluten Free Zucchini Muffins - left plain for your choice of add-ins!
Recipe makes approximately 12
Ingredients Needed
- 3 large eggs (at room temperature )
- ⅔ cup vegetable (or melted refined coconut oil)
- ½ cup granulated sugar
- ⅓ cup brown sugar (see notes)
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum )
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tbsp pure vanilla extract
- 2 cups zucchini (shredded)
- coarse sugar (optional, for sprinkling on top)
Instructions
- Preheat the oven to 350°F.
- Line a muffin pan with cupcake liners or gluten-free cooking spray.
- In a large mixing bowl, whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
- Stir in the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour.
- Stir in the shredded zucchini.
- Scoop the batter into the prepared muffin tin. I like to use a greased ice cream scoop.
- Sprinkle tops of batter with coarse sugar - if using - before baking.
- Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes, and then remove the muffins to a cooling rack.
Recipe Notes
- You can use 1/3 cup of packed brown sugar or dark brown sugar, which should weigh approximately 67g.
- If you wish you can add 1 cup of add-ins like pecans or walnuts, raisins or sultanas, or chocolate chips.
Nutrition Info (Approximate)
Net Carbs: 0g