It's summer and the season of zucchini. Being gluten-free and/or dairy-free doesn't mean you can't enjoy the garden zucchini bounty. This recipe from Mama Knows Gluten Free is a great way to use some of the zucchini and provide a delicious snack.
Ingredients
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 Tablespoon cinnamon
1 1/2 cups gluten-free all purpose flour with xanthan gum
1 cup grated zucchini
Instructions
Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
Shred one medium zucchini to equal one cup of shredded zucchini.
In large mixing bowl, whisk together eggs, oil, sugars and vanilla.
Stir in salt, baking powder, baking soda, cinnamon and flour. Stir in shredded zucchini.
Scoop the batter into baking cups.
Bake on center rack for 30 - 35 minutes. Allow to cool a few minutes. Remove and cool completely on wire rack. Store in air tight container.
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