How to Make Gluten Free Zucchini Bread Muffins

Zucchini bread is a delicious treat that is easily adapted for a gluten free diet. The wonderful scent of cinnamon and sugar will fill your home as you bake these super moist muffins. The featured gluten free muffins are also free of nuts and dairy, but can be added if desired.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 medium zucchini (about 3 cups grated)
• 1 cup chopped dates (8 oz.)
• 1 cup brown sugar
• 2 tsp. vanilla
• 6 TBLS butter or margarine
• 3 large eggs
• 3 tsp. cinnamon
• 1 pkg. gluten free muffin mix or 2 cups of your favorite flour blend with baking powder added.

1. 
    
   grated zucchini

   Grate the zucchini. A food processor is fast and easy but a hand grater works too.

2. 
    
   gluten free zuchinni bread

   Chop the dates into small bits. You can substitute raisins if preferred.

3. 
    
   gluten free zuchinni bread

   Cream 1-cup brown sugar, 2 tsp. Vanilla, and 6 TBLS margarine in mixing bowl. Add 3 eggs and mix until blended. (note: if you are using your own GF flour blend instead of a muffin mix add 1 additional cup of white sugar)

4. Add the zucchini and mix until blended.

5. 
    
   gluten free zucchini bread

   Add the dry muffin mix or your favorite flour blend. The muffin mix is used only as flour so disregard the package directions for adding ingredients (egg, butter, liquid). Add 3 tsp. Cinnamon. Mix well.

6. Fold in the dates. Add 1 cup nuts if desired.

7. Grease your muffin tins. Mist a little cooking spray into each cup and spread evenly with a paper towel. The featured recipe made 18 muffins.

8. 
    
   gluten free zuchinni bread

   Fill the muffin tins to about ¼ inches from the top.

9. Bake at 350 for about 20 minutes or until a toothpick comes out clean. The sides will be slightly browned and just beginning to pull away from the pan. Run a knife around the edge to loosen before removing from the pan. Cool completely before eating. Enjoy!

Tips & Warnings

• Store at room temperature for no more than one day, then refrigerate or freeze the rest.
• Apples or carrots can be added or substituted to make carrot or spice cake muffins.
• Pumpkin pie spice can be used in addition or instead of cinnamon.

[jseven]

on 12/6/2009 I like this recipe as I try to eat gluten free, thanks!

[hnatalieann]

on 11/6/2009 Sounds yummy! 5*'s and recommended

[mikeg21v]

on 10/16/2009 Thank you! Thank you! My friend recently got diagnosed with ciliac disease and I have been looking for food to make her! 5* and rec

[mvalora]

on 10/16/2009 This sounds really good. Thanks!