Zucchini Muffins

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: myboy


2 cups finely shredded or chopped zucchini
1/2 cup canola oil
1/2 cup pureed winter squash (baby food works well)
2 cups cane sugar
2 cups quinoa flour
1 cup potato starch
1 tsp salt
1 tsp baking soda
1 Tbsp baking powder
1 Tbsp cinnamon (optional)


Mix all wet ingredients together with the sugar.

Separately, mix the dry ingredients together.

Add the dry ingredients to the wet ingredients slowly while stirring. Grease muffin tins with oil, and put batter in greased muffin tins.

Cook at 350 °F for about 15 minutes.

Recipe doubles nicely.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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