I found this recipe here, but changed it just a little bit to work with what flour mixes I have and also I created a Chocolate Zucchini Muffin Recipe from it.
Ingredients:
4 cups grated zucchini
2/3 cup melted butter
1 1/3 cup sugar
2 eggs, beaten
2 tsp vanilla
2 tsp baking soda
pinch salt
3 cups GF flour mix (I used 2 cups Featherlight Mix and 1 cup GF mix the first couple times.
(The last time I wanted to make it a little healthier so I used 1 1/2 cups featherlight
mix + 1/2 cup flaxseed meal + 1 cup GF mix)
1 tsp xanthan gum
2 tsp cinnamon
1/2 tsp nutmeg
*** LOVE IT WITH THE FLAXSEED MEAL ****
Directions:
* Pre-heat oven to 350 degrees.
* In mixing bowl, combine the sugar eggs & vanilla.
* Stir in zucchini then melted butter.
* Sprinkle baking soda and salt over the zucchini mixture and mix.
* In a separate bowl, mix together flour mixtures, xanthan gum, cinnamon & nutmeg. Mix into zucchini mixture.
* Scoop batter into greased muffin cups (or using baking cups - which I did). Fill cups up completely.
* Bake for 25-30 minutes until muffins are golden brown and a toothpick comes out clean.
* Set on wire rack to cool for 5 minutes. Remove muffins from tin and let cool.
Makes around 18 muffins.
CHOCOLATE VERSION:
Ingredients:
4 cups grated zucchini
2/3 cup melted butter
1 1/2 cups sugar
2 eggs, beaten
2 tsp vanilla
2 tsp baking soda
pinch salt
2 1/2 cups gluten free flour mix (see above for what I used)
1/2 cup cocoa
1 tsp xanthan gum
1 tsp cinnamon
Follow directions above except add the cocoa at the same time you add the melted butter.
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