AuthorThe Hearty BakerCategoryMuffinsDifficultyBeginnerBaking with zucchini is awesome! You get your veggies and a delicious, moist muffin. When I was a kid, I remember an abundance of zucchini in our summer-time kitchen, since Mom was an avid gardener. For a good solid month, there was zucchini present at every meal in some form. My favorite way to enjoy zucchini as a kid was either as zucchini breed or zucchini muffins. Here is a recipe that is sure to please everyone.
Preheat oven to 350 degrees. Line a muffin tin with paper muffin liners.
In a large mixing bowl, sift together gluten-free flour, sugar, baking soda, cinnamon, and salt.
In a medium bowl combine flax egg, oil, non-dairy milk, lemon juice, vanilla extract. Mix until fluffy.
To the flour mixture add the wet mixture, grated zucchini, chocolate chips and walnut. Mix until just combined.
Divide the batter between the twelve muffin cups. If desired, top each muffin with a walnut piece and/or a chocolate chip or two. Place in oven and bake for about 20 minutes, or until a toothpick inserted come out clean. Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees. Line a muffin tin with paper muffin liners.
In a large mixing bowl, sift together gluten-free flour, sugar, baking soda, cinnamon, and salt.
In a medium bowl combine flax egg, oil, non-dairy milk, lemon juice, vanilla extract. Mix until fluffy.
To the flour mixture add the wet mixture, grated zucchini, chocolate chips and walnut. Mix until just combined.
Divide the batter between the twelve muffin cups. If desired, top each muffin with a walnut piece and/or a chocolate chip or two. Place in oven and bake for about 20 minutes, or until a toothpick inserted come out clean. Enjoy!