Even though this year's vegetable garden was not what I had hoped for, I did manage to get a few things out of it. Parsley was abundant as were carrots, and thankfully, the zucchini.
I plant zucchini each year because they are healthy and there are so many things I can make from them. From "noodles" to salads to breads and these muffins, it's a versatile vegetable that will always have a place in my garden.
1 1/2 cups gluten-free flour blend (I used Bob's Red Mill)
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup melted coconut oil (plus extra for greasing muffin tin)
1/2 cup coconut sugar
1 tsp vanilla
2 tbsp ground flax seeds + 6 tbsp water
1 cup shredded zucchini (about one medium zucchini)
3/4 cup raisins OR chocolate chips
Preheat oven to 350°F
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
Whisk the two tablespoons of ground flax seeds with six tablespoons of water. Let the mixture sit until it thickens. This mixture is known as "flax eggs" and is used as an egg replacement in vegan baking.
Shred zucchini using the smaller of the two shredders on your box greater. After shredding DO NOT squeeze the liquid out of the zucchini.
In medium bowl combine flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a small bowl, mix the coconut oil, coconut sugar, vanilla, and flax mixture. Add in shredded zucchini and stir again until well combined.
Add wet mixture to dry mixture and stir until combined taking care not to over mix. Fold in raisins or chocolate chips.
Divide batter into the 12 muffin cups. Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Note: If you don’t have a problem with wheat, use 1 1/2 cups of regular flour instead of the gluten-free flour and omit the xanthan gum.
Makes 12 muffins