Zucchini Muffins


Now you can make the best gluten-free zucchini muffins using these easy baking tips! Here you will learn how to make zucchini muffins with gluten-free flour with perfect moist, light, and fluffy results. "

– Mamagourmand


Zucchini Egg | Sugar Brown Sugar Coconut Oil Vanilla Extract Gluten Free Flour Baking Powder Baking Soda Ground Cinnamon

Grate the zucchini and lay in some towels. Then gently squeeze to soak up any excess water and set aside.

Let's Make It!

In a large bowl, mix together the wet ingredients and the brown sugar. Then mix in the grated zucchini.

Add in the dry ingredients to the mixture and stir together until well combined.

Distribute the batter evenly into a prepped muffin tin. Then bake until the tops are set. Then serve and enjoy!

How Should I Store Leftovers?

For optimal freshness, enjoy within 2 days or freeze after then have completely cooled. Wrap the muffins in plastic wrap and place in a freezer-safe container or freezer bag up to 3 months.

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