Zucchini Muffin Recipe

Recipe inspired by the influx of fresh zucchinis in my garden right now, and adapted from the Heartland Country Store recipe book.

Makes 12 large muffins

Ingredients:

3/4 cup vegetable oil
1 cup packed
brown sugar
1/2 cup granulated white sugar
2 eggs or 1/2 c applesauce
2 t vanilla extract
4 cups grated zucchini
2.5 cups gluten free or spelt flour
1 t xanthan gum
1 T baking soda
1 t baking powder
2 T ground cinnamon
2 t ground nutmeg
1/2 t salt

Instructions:

1. Preheat the oven to 325 degrees F. Spray non-stick baking spray onto muffin pans with 12 large cups or an 9×13 cake pan.
2. Blend brown sugar, white sugar, and oil. Add eggs or apple sauce and beat till light and fluffy. Add vanilla extract and grated zucchini, mix in with a wooden spoon.
3. Mix dry ingredients in a separate bowl.
4. Combine wet and dry ingredients, mixing dry ingredients into wet ingredients gradually and gently till combined, careful to not over mix.
5. Prepare crumb topping (see below) and set to the side.
6. Divide batter evenly into muffin tins or the cake pan, then top with crumb topping.
7. Bake for 45-50 minutes until a knife inserted comes out clean and top is lightly browned. Remove from oven and let cool at least 10 minutes while preparing brown sugar glaze (see below). Drizzle top of muffins or cake with glaze.

FOR THE CRUMB TOPPING

1/2 cup brown sugar, packed

1/4 cup sugar

1 T cinnamon

1/4 teaspoon salt

1/2 c coconut oil, melted

1/4 cups gluten free or spelt flour

1/4 cup instant oats

To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted oil. Add flour and oats then stir using a rubber spatula just until moist.

FOR THE BROWN SUGAR GLAZE

To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Blend until smooth.