Zucchini Muffins

Zucchini Muffins

¼ cup oil
¼ cup rice milk
2 cups sugar
2 tsp. vanilla
¼ tsp. almond extract (optional)

1 tsp. salt
1 tsp. baking soda
¾ tsp. baking powder
2 tsp. cinnamon
1 ½ cups all purpose flour
1 ½ cups whole wheat flour

3 ½ cups grated zucchini

Combine all wet ingredients, then slowly blend in dry ingredients. Mixture will be very dry. Fold in grated zucchini. Once zucchini is blended in batter should be very moist. Spoon into muffin tin lined with muffin cups. Bake at 350 F for 25-30 minutes. Makes 24 muffins. Freezes well.

These are so moist! They are my daughters favorite muffins and we all really enjoy them. It’s nice to find a really good muffin that is dairy and egg free as so many muffin recipes depend on the flavor of the butter and the rise from eggs. Recipe adapted from dairyfreecooking.about.com.


Shellie and Bryan said...

Hello. I love your recipes and was thinking of trying the zucchini muffins. I need to do them without gluten, so would it work will an all purpose gluten-free flour?

jodiAreed said...

I made these a couple days ago and they turned out great! I took them to my home group to share and everyone loved them. This is the only way I can get my 2 year old to eat veggies! Thanks for the recipe!