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Have some zucchini cores left over from making zoodles? Well, don’t let them go to waste! You can throw them into a stock or a soup, or you can satisfy your sweet tooth while eating your veggies!

I went with a pretty simple recipe from Betty Crocker, but with a few changes (the first time I made these, I followed the recipe almost to the T, and it just did NOT work).

1 cup of gf flour blend (mine is rice flour, tapioca flour, and potato starch)
1/2 cup of gf rolled oats, ground into a flour (or more gf flour blend)
1/2 cup of vegetable oil
1 to 1 1/2 cups of shredded zucchini, squeezed and drained
1 cup of sugar (I did half light brown, half white)
2 large eggs
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
Pinch of salt

Preheat the oven to 350 and line a muffin tin with paper liners. Cream the eggs and sugar, whisking until well combined. Add the oil and mix well. Add gf glour blend (I don’t use xanthan gum), baking soda, baking powder, cinnamon and salt, and add the shredded zucchini once well combined and give it another stir. Add first 1/4 cup of oat flour (or more gf blend), and add the final 1/4 cup of flour if needed (I needed it). GF batters in general are going to more wet than gluten-containing batters, but this batter shouldn’t be like water.

Fill up the muffin liners between half and 3/4 of the way. Bake for 18-25 minutes, until a toothpick inserted in the middle comes out clean, and they’ve browned on top. Remove from the pan and set the muffins on a cooling rack. These are a great, healthy snack. Moist and light, try not to eat them all at once.

Zucchini Bread Muffins

This recipe makes about 15 muffins, so keep your oven on and place 3 extra liners in one of your tins, filling the rest with a little water so they don’t burn.

Oh, and see that donut maker in the background? Just found that at Bed, Bath & Beyond for EIGHT DOLLARS!!! I’m so excited. Expect copious posts about donuts. 🙂