Zucchini Muffins

If you’ve ever planted zucchini you know that it is a super prolific plant.  There are countless recipes out there to help you use up all your excess zucchini.  Baked goods full of veggies used to scare me when I was little, maybe it’s because our neighbor would bring us zucchini muffins, zucchini bread, zucchini cake, zucchini pancakes…  They always grew a huge garden and thinking about it now, I’m sure they had more zucchini than they knew what to do with.

Zucchini makes the best baked goods, all soft and moist and delicious.  Try this recipe if you need to use up some zucchini from your garden or your neighbors harvest too!

 

Print Recipe

Zucchini Muffins

  • Author: Tammie Duggar

Ingredients

¾ cup brown rice flour

½ cup millet flour*

¼ cup buckwheat flour*

½ cup almond meal

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. salt

1 tsp. cinnamon

¼ tsp. nutmeg

1/4 tsp. ground cloves

½ cup unsweetened applesauce

1 egg

1 tsp. vanilla

1/3 cup raw honey
¼ cup pure maple syrup

2 Tbsp. coconut oil, softened

1 cup grated zucchini

Instructions

Preheat oven to 350° Prepare muffin tins with paper liners.

In a mixing bowl stir the dry ingredients together. Add in the applesauce, egg, vanilla, honey, maple syrup and coconut oil and zucchini. Stir together until just combined.

Pour into prepared muffin tins and bake 18-20 minutes.

Makes approx. 18 muffins.

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