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I don’t know about you, but we love zucchini! I love to roast it, spiralize it, eat it raw, the list goes on and on! We also love a good Zucchini muffin so I was thrilled to come across this recipe that used Bob’s Red Mill Gluten-Free Baking Flour. If you have not yet tried this flour, it is the bomb! Seriously, it is the best-tasting gluten-free flour out there. I love that it can be used in any of your regular recipes as it measures 1 to 1 for baking flour.
These zucchini muffins are so delicious and you will want to make them again and again! I have made them now 3 times and every time they are devoured by my entire family!
Recipe adapted from Bob’s Red Mill recipes
- 1-1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
- 3/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1 stick butter
- 2 Eggs
- 1/2 cup Dairy Free Milk (I used unsweetened almond milk)
- 1 Tbsp Apple Cider Vinegar
- 1 tsp. vanilla
- 1 cup Shredded Zucchini
- 4 tsp Bob’s Red Mill Turbinado Sugar (for topping)
Preheat the oven to 350 degrees. Line muffin pan with liners or spray with oil.
In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. In a separate bowl, mix together the eggs, almond milk, apple cider vinegar and vanilla. Using a stand or hand mixer, slowly add in the wet ingredients to the dry just until combined. Add in the stick of butter until combined then mix in the shredded zucchini. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar and bake around 25-30 minutes or until a toothpick inserted in the center comes out clean.
Enjoy! You won’t be able to eat just one, I promise!