Renee's Energizing Gluten Free Zucchini Muffins (or Bread)
A Healthy Zucchini Muffin Recipe From Renee Schuckman's Kitchen
My friend and yoga extraordinaire Renee shared her favorite zucchini muffin recipe with me shortly after I published my "Help! My Garden Has Exploded. I Need More Zucchini and Yellow Squash Recipes STAT!" post. It contains great ingredients and the photo she snapped makes my mouth water. I have this on my to-make list and it is a recipe I will feel really good about feeding my family. Renee says to make sure to store them in the refrigerator - they will spoil faster due to the nature of all the fresh, whole ingredients.
A clean, healthy, gluten-free zucchini muffin (or bread) recipe.
Wet Ingredients
1 cup shredded zucchini (press between two paper towels to remove excess moisture if really wet)
1/3 cup melted coconut oil
1/3 cup honey
1 large egg
1 1/2 tsp vanilla
Dry Ingredients
1 1/2 cup gluten free flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 tbsp coconut sugar
optional: walnuts, raisins, chocolate chips
Directions
Preheat your oven to 350° F.
Grease muffin tins or loaf pan with butter.
Combine all the wet ingredients. Mix well.
Combine all the dry ingredients. Mix well.
Blend the wet and dry ingredients together.
Pour into muffin tins or loaf pan.
Sprinkle the tops with crushed walnuts (optional).
Bake for 35-40 minutes.
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