Gluten Free Zucchini Muffins

Phil and I have planted a garden in our yard for the past 3 years and I cannot stress how much we love it! Not only is it a fun activity for us to do together, but it also keeps our tummies and wallets full during the summer and the fall. We save so much money on fresh herbs and vegetable and they are, in my opinion, more delicious then anything you can buy in a store. 

Today we picked enough tomatoes to feed a small army, cucumbers, and some whopper zucchini! I cannot deny that zucchini is closer to the bottom of my list when it comes to vegetables that I love, but I always put them to good use in my zucchini bread. 

This year was my first year having to alter my recipe to make it GF but it honestly came out better than my regular recipe did! I wanted make it kind of on the healthy side but didn't want to jeopardize on taste. I decided by making it into individual muffins, as opposed to a loaf, I would be using portion control so I'm still able to enjoy something that I LOVE in the right way! 

Here is what you will need:

1 1/3 cup raw cane sugar

2 eggs beaten

2/3 cup melted butter (I used unsalted)

2 tsp pure vanilla extract

3 cups grated zucchini

3 cups Bob's Red Mill Gluten Free all purpose baking flour (your can find it at Meijer) 

2 tsp baking soda

2 tsp cinnamon 

1/2 tsp nutmeg 

1 cup chopped walnuts (optional) 

PREHEAT OVEN TO 350 Degrees

1. Start by combining the sugar, eggs, melted butter, vanilla, and zucchini in a medium sized bowl. Set aside. 

2. In a larger bowl or a food processor, mix the dry ingredients: flour, baking soda, cinnamon, and nutmeg, stir until combined. I sifted my flour to break it up a bit but you don't have to. 

3. Add the wet ingredients into the dry mixture and stir until just combined, be sure not to over mix! 

4. Add the chopped walnuts and stir until incorporated. 

5. Grease your cupcake/muffin tin and use an ice cream scoop to portion out the batter. I filled my cups a little over 3/4 full. 

6. Bake for about 20 minutes, but check them after 15 to make sure they need to go the full 20. Use a toothpick and poke it through the center and if the toothpick comes out clean they're done!

Let them cool in the tin for about 10 minutes then pop them out and put them on either a wire rack or a plate so you can bake up the rest of your muffins. It made about 18 total. 

Enjoy them while they are still a little warm! 

MMM! I am more then happy to have this be my naughty indulgence for the week! Phil better get eating so my sweet tooth doesn't get the best of me! 

I would love to hear how yours tuned out and what you thought of them :)