Old Fashioned Zucchini Muffin Recipe, Gluten/ Dairy Free Optional!
Do you find yourself with wayyyy too much zucchini during the summer? I did. I also found this amazing zucchini muffin recipe and saved my remaining zucchini in the freezer to make this exact recipe year round.
For a while I had misplaced this recipe and during all the searching for it all I could find was chocolate zucchini bread. Needless to say, I found it at SweetPeasandPumpkins.com and couldn’t be happier. The last thing I wanted was chocolate in my zucchini!
If you are looking for an old-fashioned tried and true zucchini muffin recipe this is the one you want!
1 2/3 cup gluten-free flour (**or use traditional flour)
3/4 teaspoon xanthan gum (**omit if using a traditional flour)
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/3 cup packed grated zucchini
1/2 cup soy milk (**or use dairy, rice, almond or coconut)
1/2 teaspoon apple cider vinegar
2 tablespoons vegetable or coconut oil
**optional add-ins: 1/2 cup chopped nuts, raisins, craisins, diced dried apricots, even chocolate chips.
Preheat the oven to 400 degrees.
In a large bowl, combine the dry ingredients: flour, xanthan gum (if using), brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Stir well to combine.
In a medium bowl, combine the wet ingredients: zucchini, milk, vinegar, egg and oil. Stir well with a whisk to ensure the egg is fully incorporated and add the wet ingredients to the dry ingredients. Stir until just combined.
Add to a greased or lined muffin tin. Bake 20-24 minutes, or until browned slightly on top and a toothpick inserted in the middle comes out clean. Makes 12 muffins.