Muffins! A gf-pastry-lover’s dream. What other breakfast delectable comes in so many endless varieties? And what other gluten-free treatsie can you pass off to your wheat-eating friends as “normal” (meaning wacky-flour free)? Today’s muffin magic: zucchini walnut.

Gluten-Free Zucchini Walnut Muffins

Gluten-Free Zucchini Walnut Muffins

Zucchini Walnut Muffins (GF, of course!)

  • 3 cups GF flour (I use 3/4 cup each: tapioca, sweet rice, teff & sorghum)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum
  • 3 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • pinch of ground cloves
  • 3 eggs
  • 1 cup veggie oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Preheat oven to 325°F. Line a muffin tin with paper wrappers. In a medium bowl, mix together dry ingredients except for the walnuts. In a separate bowl, whisk eggs, oil, vanilla and sugar together. Add zucchini. Slowly add the dry ingredients and mix until combined. Add walnuts. Spoon into muffin cups and bake 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Makes 12-18 muffins, depending on how enthusiastic you are about filling your muffin cups.