Gluten Free Zucchini Bread Muffins

gluten free zucchini bread muffins

grated zucchini

chopped dates

mix the zucchini bread batter

fold in the dates

fill the muffin tins 3/4 full

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 either can be added if desired.

Ingredients:

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

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

Chop the dates into small bits. Substitute raisins or currents if preferred.

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

Add the zucchini and mix until blended.

Add the dry muffin mix or your favorite flour blend. The gluten free muffin mix is used only as a flour so disregard the directions for adding ingredients (egg, butter, liquid) on the box. Add 3 teaspoons cinnamon. Mix well.

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

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.

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

Bake at 350 for about 20 minutes or until a toothpick comes out clean. The sides of the gluten free zucchini bread muffins 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:

Store at room temperature for no more than one day, then refrigerate or freeze the rest.
Try apples or carrots to make carrot or spice cake muffins.
Use pumpkin pie spice in addition to or instead of cinnamon.

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