Zucchini Muffins

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zucchini muffins 1

Do you ever stand in line at a coffee shop and get tempted by the bountiful displays of baked goods only to end up leaving with some crazy awesome donut/danish/cookie/muffin you didn’t plan on getting?  I guess one of the blessings/curses of being gluten-free is that I can’t ever succumb to my desire for those delish gluten-filled goodies.  So to compensate, I try to satisfy my cravings by baking.

Now I fully admit that gluten-free baking can be a challenge, however, when I come across an easy and fool-proof version, I have to share. This muffin is adapted from Erin McKenna’s Babycakes cookbook and it was moist, delicious, chocolate-y and gluten/guilt-free.  So good, that it makes me forget all about those high-priced gluten-filled sugary sweets in the coffee shops.  Great for my wallet and my body.

Just remember everything in moderation – too many muffins will lead to ‘Muffin Top” which “is a… slang term used to describe the phenomenon of overhanging fat when it spills over the waistline of pants or skirts in a manner that resembles the top of a muffin spilling over its paper casing.’  Thanks to Wikipedia for that informative and graphic definition.

Zucchini Muffins Adapted from Babycakes by Erin McKenna (Makes 12)

Ingredients:

  • 2 cups Bob’s Red Mill all purpose gluten free flour
  • ½ cup flax meal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ cup melted coconut oil
  • ¾ cup agave nectar
  • ¾ cup unsweetened soy milk (or non-dairy milk alternative)
  • 1 tablespoon pure vanilla extract
  • 1 ½ cup shredded zucchini
  • 1 cup mini gluten-free vegan chocolate chips (optional)

Directions:

  1. Pre-heat oven to 325 degrees. Line a standard muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, flax meal, baking powder, baking soda, xanthan gum, salt and cinnamon.  Add oil, agave, soy milk, and vanilla to dry ingredients and stir until smooth.  Using a plastic spatula, gently fold in zucchini and chocolate chips (if using) just until evenly distributed throughout the mixture. Do not over mix.
  3. Pour half cup of batter into each prepared liner, almost filling it. Bake the muffins on the centre rack for 25 minutes, rotating the pan 180 degrees after 15 minutes.  To check doneness, a wooden toothpick will come out clean after being inserted into the centre of a muffin.
  4. Let the muffins stand in the tin for 15 minutes, then transfer to a wire rack to cool completely.  Store muffins in airtight container in the fridge or freeze.

zucchini muffin close up

 

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12 Responses to Zucchini Muffins

  1. Cecilia May 28, 2012 at 1:59 am #

    These look amazing!!! I love baking with the kids and I think I’m going to have to try your recipe. :)

    • ness May 28, 2012 at 2:03 am #

      Thanks Cecilia! I love baking with kiddies… this one has lots of pouring and stirring and chocolate chips which are always a hit. Lmk how they turn out :)

  2. Trude May 30, 2012 at 3:28 am #

    I ve never made muffins..hummm maybe I should start trying your recipe lol It looks delishhhhh Ness!! ;)

    • Ness June 1, 2012 at 2:24 am #

      Aw thanks T! Muffin baking is great… Totally worth it!

  3. J.C. June 2, 2012 at 11:35 am #

    Delishness! Puts many non-GF muffin to shame. Thanks again for feeding. You are such an amazing cook; I envy D!

    • Vanessa August 11, 2012 at 12:55 pm #

      As thanks Jenny! You are too sweet!

  4. Angela Reyes July 20, 2012 at 4:51 pm #

    I succumb daily to my Bridgehead Triple Berry muffins – especially because I’m pregnant!!! I crave my Triple Berry Muffins but I’ll have to try these muffins cuz I’m scared I may grow a “muffin top”! Love you Ness….I get sooo excited when I see your recipes!!! I may not try them out right away (cuz I’m lazy!)…but they make me soo excited nonetheless ;)….

    • Vanessa August 11, 2012 at 12:53 pm #

      Aww thanks Angie! I miss my annual trips to Ottawa and of cour bridgehead coffee…. Yummy… Hope u and new babe are well! Love ya!

  5. Greg February 10, 2013 at 7:54 pm #

    Okay, so you have a WINNER in that muffin recipe Vanessa! Pulled them out of the oven a little while ago and Jen and I just tried one. They are delicious. Not too “spelty” flavoured, and the dark choc chips we used added the perfect amount of sweet-ish taste to the Agave nectar. I used canola oil instead of coconut to cut way back on sat.fat conent, and skipped the xantham gum b/c we didn’t have any. The muffins came out light and fluffy, not all soggy and dense like some GF recipes. True “awesome-ness”….don’t mind the pun.

    Trying another batch today with carrots/raisins instead of zuch/choc chips.

    • Ness February 10, 2013 at 8:04 pm #

      Haha thanks so much Greg for the ‘awesome’ feedback! I’m loving that you are loving the muffins recipe – it is by far my favourite muffin of all time. I’ve shared it with friends and they can’t believe it’s gluten-free. Carrots and raisins sound delish… when I sub carrots in, I add a pinch of ground nutmeg. Enjoy!!!

  6. Greg March 31, 2013 at 2:48 am #

    Hey Vanessa,
    Just pulled out another batch of these muffins – they are a definite hit with my entire family. This time to change it up, I subbed in shredded apple (Royal Gala) and chopped cranberries (Craisins). It was a bit wet, so I added 1/2 cut of oats and they came out perfectly.
    Happy Easter!
    Greg

    • Vanessa March 31, 2013 at 7:38 pm #

      I haven’t tried this before but it sounds delish :) So glad your family is enjoying the muffins! Have a great Easter too! Thanks again :)

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