The Best Gluten Free Zucchini Muffins
Use up some of that garden fresh zucchini with these delicious gluten free zucchini muffins!
Equipment
- 1 muffin pan
Ingredients
- 1 Cup Sugar
- 1/2 cup Canola oil
- 2 Eggs (this includes the extra egg I was talking about!
- 1 tsp Vanilla extract
- 1.5 Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/8 tsp Baking powder
- 1.5 cups Shredded zucchini (Measure carefully and level. I wouldn’t add more than that.)
Instructions
- First, in a large mixing bowl, combine your sugar, oil, eggs and vanilla. I like to use my Kitchen Aid stand mixer, but a hand mixer would work as well.
- In another bowl, combine your flour, salt, baking soda, cinnamon, and baking powder.
- Now it's time to add the dry ingredients to your egg mixture. Add half to the mixing bowl, letting the mixer incorporate them into the batter. Then, add the other half and mix until the flour mixture is completely incorporated.
- Lastly, add the grated zucchini and mix thoroughly.Cover the bowl of zucchini muffin batter with a towel and let sit for 30 minutes on the countertop.
- Add cupcake liners to a standard size muffin pan. (Alternatively, if you don't have cupcake liners, you can grease the muffin pan.)Fill each muffin cup evenly. Mine are usually almost completely full for a pan of 12 muffins.
- Bake at 375 degrees for 20-24 minutes until golden brown. Be sure to do a toothpick check inserted in the center. If it comes out clean, go ahead and let your muffins bake another 3 minutes to avoid gummy texture. Be sure to cool completely for the best flavor and then serve!