Can I humor you with *one* more zucchini recipe this summer season?!
I was blessed with a zucchini the size of my ARM last week – I kid you not.
And since I am expecting baby #3 any day (any hour really!) from now I wanted to use it up so I wouldn’t go bad. I already have some zucchini stored in the freezer, so I just wanted to use this one up.
I grew up on the *best* zucchini bread recipe from my mom, and so I decided to try duplicating it in a more real food way. As good as all the chocolate zucchini breads that are floating around the blogosphere look, I had to stick to a cinnamon raisin flavor since that is what I grew up on and was what I was looking forward too!
They turned out fantastic, and I had enough zucchini to make 2 batches (that’s how big this zucchini was!!). Perfect freezer addition for easy pull out breakfast or lunch add-ons!
a simple real food recipe :: gluten free zucchini muffins
Author: Renee - www.theSIMPLEmoms.com
Ingredients
- ¼ cup whole milk or whole coconut milk
- ⅓ cup melted butter or coconut oil
- ¼ cup sucanat or pure cane sugar (I think honey could work too)
- 2 TB pure maple syrup
- 2 eggs (if you are egg free go for an egg replacer)
- Juice of ½ lemon – about 1 TB
- 1 cup white rice flour
- ½ cup millet flour
- ½ cup sorghum flour
- ½ cup tapioca flour
- 2 tsp aluminum free baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 TB cinnamon
- 2 cups shredded zucchini
- ½ cup raisins
Instructions
- Blend the milk, butter, sugar, maple syrup, eggs, and lemon with a hand beater until well combined.
- Add the flours, baking powder, baking soda, salt, and cinnamon and blend through with the beaters.
- Fold in the zucchini and raisins with a spatula.
- Bake in silicone cups or a buttered muffin tin at 350 degrees for 40 minutes. Check around the 30 minute mark in case our ovens run different.
Kitchen Tips:
- This makes 12 good sized muffins. You could make them smaller and get 18 or so if you wish. If I was planning on these being used for snacks I would have made them smaller. I was planning on them for breakfast additions with eggs or bacon so I made them decent sized.
- You could make them “sweeter” if you wish with more of the sweeteners or raisins if you are looking for more of a “treat”. These were plenty sweet for my family for healthy breakfast.
- Grab your gluten free flours on Amazon.com
– they are great prices. I occasionally can get them in bulk cheaper at our health food store but it has been hit or miss.
- I love silicone muffin cups
- Need more zucchini ideas?! Try zucchini sausage egg muffins, zucchini coleslaw, or zucchini lasagna!
YOUR TURN!
What are you using up your zucchini stash making?
This post was shared at Holistic Squid’s Party Wave Wednesday, and Real Food Forager’s Fat Tuesday!
