Time to start planting your garden, if you haven’t already. And I hope you include zucchini!! Zucchini is good in lots of dishes including the Gluten Free Zucchini Muffin recipe below.
We have a joke here in Idaho: Don’t leave your car unlocked in the summer time because if you do, you will find a box of zucchini on the seat when you get back!! Boy, there were plenty of times I left my car unlocked hoping for that to happen! One way or another, we never had trouble finding and extra zucchini to cook or bake into wonderful dishes!
Zucchini MuffinsInspired by Iowa Farmers Wife
2 tbsp ground flaxseed + 6 tbsp water (vegan “eggs”)
1/2 cup olive oil
1/3 c agave
1 cup shredded zucchini
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 1/2 cups gluten free all purpose flour (or whole wheat or brown rice flour would also work)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup loosely packed raisins
1/2 tsp sea salt
1. Preheat oven to 350F. Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, agave, zucchini and vanilla in a medium bowl. Stir in flour, baking powder, baking soda and sea salt; mix until just wet and ingredients are combinned; fold in raisins.
2. Pour patter into 12 muffin tins, sprayed with cooking spray (I used organic coconut oil spray). Bake about 18 minutes or until browned and a knife comes out clean.
If you read my blog regularly, you know that I would substitute Coconut Nectar for the Agave Syrup and Coconut Oil for the Olive Oil.
Olive Oil is not meant to be heated because oil deteriorates when the oil gets hot. Use Coconut Oil or Grapeseed oil in your cooking and save the Olive Oil for your salads!