Zucchini Muffins (Gluten-free)

Zucchini Muffins

I experimented with zucchini bread and it was a disaster...twice.  I decided to try out some muffins instead.  These are nice and tasty and very moist.  If you want them to be a sweeter treat, you can add some cream cheese frosting on top.  I wanted my kids to be able to eat these for breakfast, so I just left them as is.  I also used tin muffin liners this time and found it much nicer.  The muffins didn't stick at all..just came right out of the cup.  

2 cups gluten-free flour mixture

3/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground ginger

1 tsp. ground cloves

2 tsp. ground cinnamon

1 tsp. salt

2 cups grated zucchini (about 2 med. zucchini)

3/4 cup sunflower oil

1/2 cup sugar

2 eggs

1 tsp. vanilla extract

1/2 cup raisins, dried cranberries, or mini chocolate chips

1. Preheat oven to 350F. Line muffin pan with 12 liners.

2. In a mixing bowl, combine flour mixture, xanthum gum, baking soda, baking powder, ginger, cloves, cinnamon, and salt.  Stir to combine. 

3. In a separate bowl, combine zucchini, oil, eggs, and vanilla extract. Stir to combine.

4. Add the zucchini mixture to the dry mixture.  Mix until completely moist.  Add raisins, dried cranberries, or chocolate chips and stir.

5. Evenly spoon mixture into muffin tin.  The tins will be quite full.  Bake for 35-40 minutes or until a wooden toothpick comes out clean. (I add an oven-safe dish with water on the bottom rack while baking to ensure moistness - I read about this trick in a few different places and decided to try it...works wonders).

6. Cool on a wire rack.