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!