Zucchini Muffins

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 12 servings
Ingredients: 2 Cup 1:1 Gluten-Free flour; 1 Tsp Baking Soda; 1 Tsp Baking Powder; 2 Tsp Cinnamon; 1/2 Tsp Sea Salt; 2 Large Egg; 1/2 Cup Brown Sugar; 1/3 Cup Sugar; 1/2 Cup Butter - Melted; 1/4 Cup Applesauce (unsweetened); 2 Tsp Vanilla; 2 Cup Zucchini - Shredded; 1/2 Cup Walnuts - Chopped; 1/2 Cup Raisins

Prep: 15 min Cook: 24 min Total: 39 min Serves: 12 2 views

Be the first to rate

Desserts Breakfast

The aroma of freshly baked zucchini muffins wafting through your kitchen is simply irresistible. These moist, gluten-free delights are a wonderful blend of warm cinnamon and tender shredded zucchini, making them perfect for breakfast or a cozy afternoon snack. With the option of crunchy walnuts or sweet chocolate chips, each bite offers a delightful contrast of flavors and textures that will please both kids and adults alike. Enjoy them warm with a pat of butter, and watch them become a cherished addition to your recipe collection.

Ingredients

2 Cups 1:1 Gluten-Free flour
1 Tsp Baking Soda
1 Tsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Sea Salt
2 Large Egg
1/2 Cup Brown Sugar
1/3 Cup Sugar
1/2 Cup Butter - Melted
1/4 Cup Applesauce (unsweetened)
2 Tsp Vanilla
2 Cups Zucchini - Shredded
1/2 Cup Walnuts (or Pecan) - Chopped
1/2 Cup Raisins (or Chocolate Chips)

Directions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon and salt.
In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil, applesauce and vanilla until well combined.
Stir the shredded zucchini into the wet mixture. Don't squeeze the moisture from the zucchini—that moisture helps keep gluten-free muffins tender.
Add the dry ingredients and gently stir just until combined. Avoid overmixing.
Fold in the walnuts, raisins or chocolate chips, if using.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20–24 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the centre comes out with just a few moist crumbs.
Let the muffins rest in the pan for about 10 minutes before transferring them to a cooling rack.