Zucchini Gingerbread Muffins!! Gluten-free!

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Since it is harvest time and zucchini is a bumper crop this year, I thought I would share a recipe to use up all those lovely green zucchini.

Image courtesy of www.kamloopsparents.com
Image courtesy of www.kamloopsparents.com

Zucchini Gingerbread Muffins

Dry Ingredients:

2 1/2 cups of gluten-free flour (or all-purpose)
1 tsp baking powder
1/2 tsp baking soda
2 tsps ground ginger
1 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp salt

Wet Ingredients:

2/3 cup molasses
1/3 cup vegetable oil
2 eggs
1/2 cup brown sugar
1 tsp vanilla extract
2 cups of shredded zucchini
zest and juice of one orange

Preheat oven to 350 degrees F.  Line muffin pan with paper muffin cups.  Mix all dry ingredients together well.  Mix all wet ingredients together well.  Combine the two together and mix until just combined. Fill muffin cups.  Bake for 20 – 25 minutes until tester comes out clean.  Allow to cool and enjoy.  I hope you like this tasty use of fresh zucchini.  Cheers, Michele