I was at a friends house last week and she had made the best gluten free zucchini muffins. As you know- doing life gluten free can limit the baking fun we are able to have. Or at least recipes need to be tested over and over to get them just right. When we found out my husband needed to go gluten free he used to joke with the kids that gluten was the stuff that made things taste good. Well, these are SO good. (I am not sure where the original recipe came from, but I will post it like she emailed it to me. I will put an * next to the items I changed.)
Here is the recipe:
1 1/2c. all-purpose flour *
1 1/2c. white whole-wheat flour*
1 t. salt
1 t. baking soda
3 t. ground cinnamon
1/2 c. low-fat milk*
1/2c. vegetable oil*
1 1/2c. white sugar*
3 t. vanilla extract
3 c. grated zuchinni
1 c. chopped walnuts
I replaced the white flour and whole wheat flour with gluten free oat flour – use the same measurements so 3 cups. I replaced the vegetable oil and low-fat milk with 1 cup of applesauce. I also used 3/4 cup organic cane sugar instead of the white sugar and it was still really sweet.
(My husband has allergy responses to well over 50 foods and while sometimes he’s okay with eggs he got a headache right after eating some of this. So next time I will replace the eggs with flax eggs. To make flax eggs you take 1T. of flaxseed meal and mix it with 3T. warm water. Let it sit and it turns into the consistency of an egg. I will likely have to alter the amount of oat flour and/or applesauce to account for the flax ‘eggs’ so we will see how that goes. Or may be I can get away with making 2 flax eggs when it had called for 3 regular eggs.)
1. Preheat over to 325 degrees F (165 degrees C). Grease two 8×4 inch pans. (Or whatever you want really. Muffins or small loaf pans- just adjust the baking time accordingly.)
2. Sift flour, salt, baking soda, baking powder, and cinnamon into a bowl. (I never do this- no time with the boys helping me make cook! I had Nathan who is 6 months old sitting in his high chair watching me and Zachary who is 5 was trying to eat the batter as quickly as I could make it!)
3. Beat the eggs, milk & vegetable oil (or applsause replacement), sugar, and vanilla extract into a bowl. Add sifted ingredients and mix well. Stir in zuchinni and walnuts. Pour into pans.
4. Bake until it’s like you want it! My husband likes things runny and I like them crunchy! A large loaf pan should take about 40-60 minutes, my mini loaf pans took about 35 minutes. Let cool for 20 minutes or so.
Enjoy!!! I’d love to hear other variations you use. The boys would love it if I added in chocolate chips. Muffins are so fun because you can change them up so easily.