Thursday, August 9, 2018

Low-FODMAP Spiced Zucchini Muffins

 [Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks

It's zucchini season and my, do we have zucchini. Not from our garden, mind you. We don't have a garden because I have the blackest thumb ever. No, these zucchinis come from husband's co-worker. Last week my husband brought home the biggest zucchini I have ever seen. It is about fifteen inches long and four inches in diameter. It barely fits in our fridge. Needless to say, I have been cooking and baking a lot with zucchini lately.



Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks

Believe it or not, I had never baked with zucchini before developing this recipe. I've always known that it adds moisture to muffins and breads with a mostly neutral flavor. It's also a great way to sneak some veggies into your diet. I decided to try my hand at some muffins. It took a few (OK, maybe six or seven) batches to get the recipe just right. So I present to you my perfected zucchini muffins today. I'm working on some more zucchini recipes as we speak, so stay tuned for those in the coming weeks. I hope you enjoy!

Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks



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Spiced Zucchini Muffins
Low-FODMAP, Gluten-Free, Gum-Free
makes 12 muffins

Ingredients

1 3/4 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 large egg
1 cup freshly shredded zucchini
1/3 cup extra-light tasting olive oil (or other neutral oil)
1/2 cup granulated sugar
1/4 cup packed brown sugar

Directions
  1. Preheat oven to 375 degrees F. Line a 12-count standard muffin tin with paper liners or coat with cooking spray.
  2. In a medium bowl, stir together the flour blend (measure flour by lightly spooning into measuring cup and then leveling off with the back of a knife), baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, lightly beat the egg. Stir in the zucchini, oil, sugar, and brown sugar. Add the flour mixture and stir until well combined.
  4. Fill muffin cups about 2/3 to 3/4 full with the batter.
  5. Bake 18 to 20 minutes, or until tops spring back when lightly touched. Cool completely before removing from pan.

Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks

4 comments:

  1. Hello, should the zucchini be squeezed to release as much liquid as possible or should it just be shredded and added like that?

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    Replies
    1. Squeezing the liquid out is not necessary if using freshly shredded zucchini.

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  2. If I don't have Diane's flour blend can I substitute your Basic Flour Blend recipe? Thank you.

    ReplyDelete
    Replies
    1. I have not tried this recipe with my basic flour blend, but I think it would probably work. Let me know if you try it!

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