Zucchini Muffins (Gluten-Free/Dairy-Free/Nut-Free)

This recipe is the little black dress of zucchini muffin recipes; you can make them dozens of different ways and they'll always taste just right.

This is a healthy, light zucchini recipe that can be made gluten-free, dairy-free, traditional, with nuts or without, with dried fruits or without, or add chocolate chips for a fun twist.

These light, moist zucchini muffins will be a crowd favorite.

Zucchini Muffins 

Dry Ingredients:
1 2/3 cup gluten-free flour (**or use traditional flour)
3/4 teaspoon xanthan gum (**omit if using a traditional flour)
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients:
1 1/3 cup packed grated zucchini
1/2 cup soy milk (**or use dairy, rice, almond or coconut)
1/2 teaspoon apple cider vinegar
1 egg
2 tablespoons vegetable or coconut oil

**optional add-ins:  1/2 cup chopped nuts, raisins, craisins, diced dried apricots, even chocolate chips.

Preheat the oven to 400 degrees.

In a large bowl, combine the dry ingredients: flour, xanthan gum (if using), brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt:

Stir well to combine:

In a medium bowl, combine the wet ingredients:  zucchini, milk, vinegar, egg and oil:

Stir well with a whisk to ensure the egg is fully incorporated and add the wet ingredients to the dry ingredients:

Stir until just combined:

Add to a lined muffin tin:

Bake 20-24 minutes, or until browned slightly on top and a toothpick inserted in the middle comes out clean.

Makes 12 muffins.

Life is sweet,
SPC