Zucchini and Olive Oil Muffins

This is the time of year when zucchini is overflowing. Every week, the zucchini I see at the farmer’s market seems to get bigger and fatter.

Zucchini is such a great all-purpose vegetable. It’s perfect in stews, chilis, soups and omelettes, plus it works well in baked goods like bread, cake and muffins. It took me a long while to come on board with zucchini, but now it’s a staple.

When I saw this muffin recipe, I suspected they might taste too ‘healthy’ since the recipe doesn’t include a lot of sugar. That’s not the case at all. They’re strikingly moist from the large quantity of zucchini, but it’s the spices that are the real highlight here – the warmth of the cinnamon and ginger give the muffins a rich spiciness. These will definitely remind you that Fall is coming.

What’s your favourite way to use zucchini?

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Zucchini and Olive Oil Muffins
From Simply Sugar and Gluten-free

1 cup brown rice flour
½ cup garfava flour
¼ cup quinoa flour
¼ cup tapioca flour
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
¼ tsp cardamom
½ tsp ginger
¼ tsp cloves
½ tsp kosher salt
½ cup unsweetened applesauce
egg replacer equal to two eggs
1/3 cup good quality extra virgin olive oil
½ cup agave
2 1/3 cups coarsely grated zucchini
1 tsp freshly squeezed lemon juice

Preheat oven to 350 degrees F.  Prepare a standard muffin tin with cooking spray or line with cupcake papers. If using cupcake lines, spray lightly with cooking spray.

In a large mixing bowl, sift together flours, xanthan gum, baking powder, baking soda, cinnamon, ginger, cardamom and cloves.  Add salt and, using a whisk, mix until uniformly combined.

In a medium bowl, whisk together applesauce, egg replacer, olive oil, and agave until combined. Make a well in the middle of the dry ingredients.  Add wet ingredients and whisk together until smooth. Stir in zucchini and then stir in lemon juice.

Scoop batter into muffin tins. Bake for 22 – 25 minutes, until muffins test clean with a toothpick.  Let muffins cool in tin on a wire rack for 10 minutes and then carefully remove and set on a wire rack.

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4 Responses to Zucchini and Olive Oil Muffins

  1. Ellen (I Am Gluten Free) August 31, 2010 at 5:11 am #

    Yum. Double yum.

  2. Heather Loves Healthy Vegan Recipes September 1, 2010 at 8:18 am #

    mmm, nice addition of cardamom in here!! I will definitely have to try that next time I make zucchini muffings… thanks for posting the recipe!

    • sondibruner September 1, 2010 at 7:32 pm #

      I didn’t have any nutmeg that was in the original recipe, so I added the cardamom in!

  3. Jen September 8, 2010 at 8:15 pm #

    Just had a lunch and learn at work today by a famous canadian chef! He said a few things that really suprised all of us, the most shocking being that you should never cook, bake or heat EVOO! Only to use it to finish or drizzle on items. Apparently the oil gets destroyed from a molecular perspective when you heat it! As an alternative, he said to use regular Olive Oil or other high heat tolerant oils such as Grapeseed etc..
    Good to know! :)