Blog Update!
For those of you not following me on Facebook, as of the Summer of 2019 I've moved to Central WA, to a tiny mountain town of less than 1,000 people.

I will be covering my exploits here in the Cascades, as I try to further reduce my impact on the environment. With the same attitude, just at a higher altitude!

Tuesday, October 18, 2016

Gluten-free Zucchini Muffins

My zucchini plants produced an obscene amount of zucchini this year. Fortunately, my youngest child has been on a zucchini muffin bender the whole time, so figuring out what to do with it (besides grilling it with olive oil and salt) hasn't been an issue.

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.



  1. Preheat the oven to 350°F; lightly grease a 12 cup muffin pan (or use compostable, unbleached muffin liners).
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the flour, salt, xanthan gum, baking soda, baking powder, and cinnamon, mixing until well combined.
  4. Stir in the zucchini and let the batter rest for 15 minutes, then stir to redistribute.
  5. Pour the batter into the prepared muffin pan.
  6. Bake the muffins for 30 minutes, rotating halfway, until the muffins test done (a toothpick or cake tester inserted into the center will come out clean).
  7. Remove the muffins from the oven, and let them cool for 10 to 15 minutes before turning them out of the pan onto a rack.

*Warning - this post contains a link to an affiliate program that might make me money, wherein I use said $ for giveaways and suchlike.


Click here for Bear Viewing said...

I am sooo drooling over these. I want to try them now. I'm sure kids will love them too.

Hyacinth Marius said...

Yippee!! Pulling some frozen shredded zucchini out of the freezer for these! Can’t wait to try them!

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