Gluten & Dairy Free Zucchini Muffins
The Wrote Oat
April 29, 2024
I know many people have gardens that will soon be generously overflowing with zucchini and other delicious fruits and vegetables that are perfect for baking into breads and breakfast dishes. This recipe, now slightly altered to accommodate my needs to be gluten and dairy free, has been a childhood favorite of mine and the best way to serve these muffins is warm with fresh strawberry butter on top!
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Ingredients
Adjust Servings
| ~4 cups grated zucchini 3-4 zucchini | |
| 2 eggs | |
| 1/2 cup white sugar | |
| 1/2 cup brown sugar | |
| 1/2 cup melted dairy free butter 1 stick of dairy free butter | |
| 1.5 Tbsp vanilla extract make sure it's gluten free! | |
| 15 grams psyllium husk | |
| 125 grams water or use the juice squeezed from your grated zucchini | |
| 380 grams gluten-free flour use the The Wrote Oat flour blend or a rice flour-based flour blend | |
| 2 tsp baking powder | |
| 1 tsp baking soda | |
| 1 Tbsp cinnamon | |
| 1 Tbsp salt | |
| 1 tsp xanthan gum |
The Wrote Oat Flour Blend (makes ~9 cups)
| 600 grams white rice flour | |
| 285 grams brown rice flour | |
| 230 grams potato starch | |
| 115 grams tapioca starch or sorghum flour |
Directions
1.
Grate the Zucchini
Grate the zucchini and squeeze out the moisture with a tea towel or cheese cloth. Reserve the liquid to use in the muffin batter.
Mark as complete
2.
Make the Psyllium Gel
Whisk to combine the psyllium husk and water or reserved liquid from squeezing the zucchini (ensure the amount of liquid, whether water or liquid from zucchini, equals 100 grams).
Allow to gel for 5-10 minutes while obtaining the remaining ingredients.
Mark as complete
3.
Combine the Wet Ingredients
Into a large bowl, combine the grated zucchini, eggs, sugar, melted butter, vanilla, and psyllium gel. Whisk to combine well.
Add a few diced strawberries to the wet batter, if you'd like.
Mark as complete
4.
Combine the Dry Ingredients
Combine the gluten free flour, baking powder, baking soda, cinnamon, and salt in a medium bowl and whisk to combine.
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5.
Combine all Ingredients
Add the dry ingredients to the wet ingredients and whisk until completely combined. You can't overmix gluten-free batter (since there is no gluten to develop and make the batter tough) so mix thoroughly.
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6.
Bake!
Scoop the batter into muffin liners or straight into a greased muffin tin and bake at 350* F for 20-30 minutes until baked through.
Use a kitchen food thermometer to ensure the temperature of the baked muffins is ~200-205 or insert a toothpick or knife into the muffin to check for doneness.
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7.
Allow to Cool
Cool the muffins on a wire rack or serve warm with butter or better yet, strawberry butter!
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