This is a recipe I have been thinking about since last summer.  Only back then, I had already run out of my garden zucchini.  This year....I actually remembered. If you have extra zucchini on hand this makes a great breakfast/snacking muffin.  I used my standard muffin recipe ingredients and voila....delicious muffins.
1/2 cup Tapioca starch
1/2 cup Sorghum flour
1/2 cup Sweet Rice flour
2 Tblsp. Coconut flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
pinch of salt
1 tsp. Xanthan Gum
1 tsp. each - cinnamon and ginger
2 large eggs - whisked well
1 tsp. vanilla
1/2 cup plus 2 Tblsp. honey
1/4 cup grapeseed oil
3/4 cup chopped walnuts
1 cup finely grated zucchini - strain liquid through a sieve
Preheat the oven to 350 degrees.  I like to line my muffin tin with paper cup liners.
In a medium sized bowl, combine all of the dry ingredients, whisking well to combine.
In a smaller bowl, whisk the eggs, then add in the honey, oil, and vanilla mixing well.  Add the grated, drained zucchini mixing to incorporate.
Add the wet ingredients to the dry, mixing just until combined.  Fold in the nuts and spoon the batter into your prepared muffin tins.
Bake for about 25 minutes, or until a toothpick inserted comes out clean.
Served warm with a good dollop of butter - yum!

Ina Gawne


  1. Oooh Waw: Your zucchini muffins look so very appetizing!
    I must make these georgous & beautiful ones instantly with leftover green & yellow zucchini from my father's garden! 🙂 Yes!!
    thanks for this nice recipe! 😉 xxx

  2. Oooh! I can smell them from here! I'm going to make these once our zucchini are in full production... it seems we may be growing six plants this year... SIX!!!
    Heavens!!! I may need to post some to you 🙂
    Is that man of yours home yet? What was the present???

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September 18, 2012