Description

These zucchini walnut muffins are gluten free, and a great way to sneak extra veggies into a delicious muffin.

Ingredients

Scale

2 cups grated zucchini
2 cups all purpose flour (either 1:1 gluten free flour or regular)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
Scant ¼ tsp ground cloves
½ cup granulated sugar
¼ cup brown sugar
2 eggs
1 tsp vanilla extract
¼ tsp salt
2/3 cup whole fat yogurt
½ cup chopped walnuts

Instructions

Pre-heat oven to 350F degrees. Prepare a 12-cup muffin tin either by oiling each individual well, or lining with muffin liners. Set aside.
Combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Beat the egg, sugar and brown sugar together. Add the vanilla, yogurt, half of the walnuts, and the zucchini.
In three parts, add the dry ingredients into the wet, beating after each addition, only until combined. Do not over-mix.
Divide batter evenly in each muffin well, about 2/3 full. Sprinkle the remaining walnuts on top after adding the batter to the muffin tin.
Bake for 20-25 minutes, or until a cake tester (or toothpick) inserted into the center comes out clean.

Notes

A Note About Gluten Free Flour: I use King Arthur’s Cup for Cup Gluten Free flour. It gives me the best consistent result and is easy to use without having to measure a bunch of different flours and gums. You can’t tell these are gluten free (no grittiness here!), but if you prefer the full gluten version, use your favorite all-purpose flour instead. My favorite is, you guessed it, King Arthur!

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Category: Breakfast, Snack

Keywords: Zucchini, Muffins, Walnut, Gluten Free