Easy, sweet, packed with the flavors of warm spices, these Gluten Free Zucchini Bread Muffins are perfect for breakfast or even a quick snack. You won't taste zucchini itself, but it makes the bread so moist and fluffy that you would never guess these zucchini bread muffins are gluten free!
Author: Jacqui @ DishingDelish.com
2 1/2cupsgluten free all-purpose flour
1 1/4cupswhite sugar
2cupszucchinipeeled and grated
Preheat oven to 350°F. Grease a muffin pan (or line with muffin pan liners) and set aside.
In a mixing bowl, add all dry ingredients (flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, salt, and nutmeg).
In a separate bowl, whisk eggs and vanilla extract together.
Add eggs to dry ingredients.
Add zucchini, vegetable oil, and lemon juice. Stir all ingredients together, mixing well.
Evenly distribute batter into muffin pan, filling each cup until just under being full.
Bake for 20-25 minutes, or until muffins are firm to touch.
The batter will be pretty thin. Don't worry, this is normal. If your zucchini is really wet after grating, gently squeeze it in a piece of cheese cloth or a kitchen towel before adding to recipe.