Zucchini Muffins

I got this recipe a few years ago from my friend Amanda. She had offered me some zucchini loaf at her place. After I tried some I knew I just had to have the recipe! I have made some changes to turn the loaf into muffins for easy lunches and sharing! So far this summer I have made at least 6 dozen muffins from all the zucchini in my garden–and I will probably make 6 dozen more. They freeze fairly well. Many friends and relatives have been asking for the recipe, so here it is:

Prep Time: 20 minutes     Bake Time: 30 minutes  Yield: 24 muffins
Ingredients:
3 eggs
1 cup brown sugar
1/4 cup canola oil
1/3 cup unsweetened applesauce
1 tsp. vanilla
2 cups fresh grated zucchini

3/4 cup tapioca flour
3/4 cup white rice flour
3/4 cup brown rice flour (original recipe calls for sorghum flour, but I can never find this type of flour in the store!)
1/4 cup cornstarch (original recipe calls for 3/4 cup arrowroot powder)
1/2 tsp. salt
1 tbsp. xantham gum
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon

Fresh fruit: blueberries and raspberries

Directions:

1. Preheat to 350°F
2. Mix wet ingredients together: beat the eggs, and then add in the sugar, oil, applesauce, and vanilla. Once well blended together add zucchini.
3. In a separate bowl mix the rest of the dry ingredients together, and gradually add to the wet while stirring. Keep stirring until all the flour is incorporated and you have a smooth texture.
4. Prepare muffin tin with muffin papers. I tend not to grease the tin for this recipe. If you would like to I suggest using coconut oil.
5. Place a couple of blueberries at the bottom of each muffin paper.
6. Fill muffin papers as desired but it is important to note that they will rise a lot in the oven! To make 24 muffins I fill each muffin paper halfway with batter.
7. Place a few more blueberries on top of each muffin as well as one raspberry
8. Bake for 30 minutes. Use the “sticky knife” test to check if they are done.
9. Allow to cool and enjoy!