Spiced Zucchini Muffins #glutenfree #caseinfree
Summer = zucchini, zucchini, zucchini! I’m actually not a huge fan of it sautéed or grilled but always love baked zucchini goodies, like zucchini bread or chocolate muffins – see my delicious gluten-free recipe for chocolate zucchini muffins, too. Yum!
There are so many recipes for zucchini bread out there, but I really wanted to try this spiced version from Martha Stewart because of all the spices in it. We love spice! So I made a healthier, gluten-free, dairy-free and casein-free version. I prefer making muffins because it’s easier and quicker than making a loaf of bread. I used a high-quality extra virgin olive oil instead of vegetable oil; homemade vanilla extract (unstrained so specs of vanilla bean are floating around in there); HEB organic coconut sugar instead of brown/refined sugar; and Bob’s Red Mill certified gluten-free oat flour and sweet “white” sorghum.
They really turned out well! I’m patting myself on the back for another yummy baking treat success on the first try – although I didn’t really change much, but you never quite know how it will work out with oil and flour substitutions so it’s a relief when I don’t waste a bunch of ingredients.
And honestly, if you’ve got most of these ingredients (or similar staples) in the pantry and an extra zucchini laying around – why not make this! They’ll be great for breakfast during the week. My husband said they reminded him of the mini muffins at Jason’s Deli. Mmmm…
Serving Size: 12
- 1 large zucchini, finely grated
- 1 cup organic coconut sugar
- 1/2 cup high-quality EVOO
- 2 tsp homemade vanilla extract
- 2 large eggs
- 1 cup certified GF oat flour
- 1/2 cup sweet "white" sorghum flour
- 1/2 tsp xanthan gum (or 1 tsp guar gum)
- 1/2 tsp baking soda
- 1/2 tsp aluminum-free baking powder
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 tsp pink Himalayan salt
- 1-2 tbsp raw cane sugar
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
- Wash, rinse and dry the zucchini before you grate it. Set aside.
- In a stand mixer or large bowl, combine the coconut sugar, EVOO, vanilla and eggs. Add the flours, xanthan, baking soda, baking powder and spices (but don't add the raw sugar yet). Mix at medium speed until well combined.
- Add the grated zucchini and beat on a high speed until creamy. Use an ice cream scoop to divide the batter into the wells of the muffin tin (about 2/3 full). Sprinkle with the raw cane sugar (this is optional but it does add a nice little crust). Bake for 24 minutes or until a toothpick inserted in the middle comes out clean. Oven temperatures vary so start checking around 20 minutes. Smell really is a great indicator of doneness.
- Let cool completely on a cooling rack and then store in a container in the fridge for the week. Nuke for a few seconds in the morning and you have a wonderful, moist, healthy and delicious breakfast! Enjoy!
I used to sift the dry ingredients together in another bowl first, but I've found over the years it really doesn't matter that much and it's one less bowl to clean if I just sprinkle all the dry ingredients into the stand mixer. Just make sure everything is mixed long enough to be well incorporated into the batter.