My parents have a very large garden – come the fall we become over run with Zucchinni! There is so much you can do with Zucchinni – bake it, add it to soups, spaghetti sauce, vegetable dishes and add it to baking! One of the favourite things I like to do with zucchinni besides baking it with onions, garlic and tomatoes is to make muffins and bread out of it! I had an easy zucchinni muffin recipe that I loved pre- celiac and thankfully it easily was coverted to a gluten free one! This recipe is moist and flavourful – the right spices to make this a go-to-fall muffin recipe! Pumpkin doesnt have to be the only thing associated with fall cooking and baking!

This recipe is adapted from this Allrecipes.com one: http://allrecipes.com/recipe/222601/zucchini-chocolate-chip-muffins/

Gluten Free Zucchinni Muffins

1 1/2 cups Gluten Free Flour (I mixed together Bob’s Red Mill All purpose (1/2cup), Robin Hood GF All Purpose (1/2cup), and a    1/2 cup mixture of brown rice flour, millet flour, chickpea flour and coconut flour)

2/3 teaspoon xanthan gum

3/4 cup white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg beaten

1/2 cup olive oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla

1 cup of packed shredded zucchinni

1/2 cup of semi-sweet chocolate chips

1)Start by preheating oven to 350 degrees. Line muffin tin with liners.

Combine flour, xanthum gum, sugar, baking soda,cinnamon and salt in a bowl. Mix egg, oil, milk, lemon juice and vanilla extract in another bowl. Mix wet ingredients intro dry ingredient bowl. Fold in Zucchinni and chocolate chips.

2) Fill muffin liners 2/3 full. Bake in preheated oven until a toothpick inserted into the centre of a muffin comes out clean.  With my silicone muffin cups I start checking the muffins at 25minutes – then slowly add more time as needed. For paper liners these muffins may be done by 20-25minutrs but it’s really oven dependant!

Baked to perfection!! I hope you enjoy these as much as we do!