Zesty Zucchini Muffins

Zesty Zucchini Muffins

These muffins have a beautiful light & airy crumb!  At just 21 calories per cup, this gorgeous green squash adds depth to the bright orange-zest & cinnamon muffin.  Zucchini also packs a pretty little punch of vitamin C; 1 Cup of zucchini contains 22 milligrams (learn more here!).

1 1/2 Cups GF Flour blend (PLEASE NOTE: If you are making these with 1 1/2 Cups of WHEAT flour, OMIT the xanthan gum!)

I like to use:

3/4 Cup potato starch (or tapioca flour if you can tolerate it)

I like to use:

3/4 Cup potato starch (or tapioca flour if you can tolerate it)

Ingredients

  • 1 1/2 Cups GF Flour blend (PLEASE NOTE: If you are making these with 1 1/2 Cups of WHEAT flour, OMIT the xanthan gum!) I like to use: 3/4 Cup potato starch (or tapioca flour if you can tolerate it) 1/4 Cup + 2 Tablespoons sweet rice flour 1/4 Cup + 2 Tablespoons sorghum flour
  • I like to use: 3/4 Cup potato starch (or tapioca flour if you can tolerate it) 1/4 Cup + 2 Tablespoons sweet rice flour 1/4 Cup + 2 Tablespoons sorghum flour
  • 3/4 Cup potato starch (or tapioca flour if you can tolerate it)
  • 1/4 Cup + 2 Tablespoons sweet rice flour
  • 1/4 Cup + 2 Tablespoons sorghum flour
  • 1 1/4 Cup grated zucchini
  • 1 Cup milk (I used hemp)
  • 3/4 Cup sugar
  • 2 Tablespoons apple sauce
  • 1 Tablespoon maple syrup
  • 1 Tablespoon xanthan / guar gum OR ground chia seeds
  • 1 orange, zested
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
Read the whole recipe on Eating Whole