Makes 12 large muffins or a 9×13 cake
Ingredients:
Recipe inspired by an influx of fresh zucchinis in my garden every summer, and adapted from the Heartland Country Store recipe book.
3/4 cup vegetable oil
1 cup packed brown sugar
1/2 cup granulated white sugar
1/2 c unsweetened 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:
- 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.
- Blend brown sugar, white sugar, and oil. Add apple sauce and beat till light and fluffy.
- Add vanilla extract and grated zucchini, mix in with a wooden spoon.
- Mix dry ingredients in a separate bowl.
- Combine wet and dry ingredients, mixing dry ingredients into wet ingredients gradually and gently till combined, careful to not over mix.
- Prepare crumb topping (see below) and set to the side.
- Divide batter evenly into muffin tins or the cake pan, then top with crumb topping.
- 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
• 1/2 cup brown sugar, packed
• 1/2 teaspoon vanilla extract
To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Blend until smooth.
Plum Hill 