And, when the muffins weren't being consumed or made fast enough, I was shredding the zucchini into 12 ounce servings and freezing it for use after the garden stopped producing. I didn't do any other preparation besides shredding and freezing so I wasn't sure if it would work as well as using it fresh.
Well, lucky for us, we have about seven 12-oz bags of frozen zucchini to alternate with gluten-free pumpkin muffins (another favorite). And, so far, using the frozen, shredded zucchini has turned out the same as using it fresh.
This recipe, adapted from King Arthur Flour, results in a muffin that you can't tell is even gluten-free. Why gluten-free you ask? Well, my kiddo has IBS and has less of a problem with non-wheat foods. And the fiber from the zucchini helps as well. This recipe calls for the King Arthur Gluten-Free Multipurpose Flour, but we prefer to use the America's Test Kitchen blend.
Also, if you are looking for uncoated, Teflon-free muffin pans, I highly recommend the Chicago Metallic Commercial II Uncoated 12-cup Muffin Pan. If you have questions about this type of steel, Kitchen Boy does a great job of explaining it. We have two of these muffin pans and use them frequently.
- 3 large eggs
- 1/3 cup honey
- 1/2 cup vegetable oil
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups King Arthur Gluten-Free Multipurpose Flour
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)