Gluten Free Zucchini Muffins

Gluten Free Zucchini Muffins

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 184.8
  • Total Fat: 10.7 g
  • Cholesterol: 24.1 mg
  • Sodium: 221.5 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.5 g

View full nutritional breakdown of Gluten Free Zucchini Muffins calories by ingredient


Introduction

DELICIOUS! These muffins are perfectly moist, freeze well and don't have an overwhelming zucchini flavor. You can substitute half stevia to save calories or use regular sugar. DELICIOUS! These muffins are perfectly moist, freeze well and don't have an overwhelming zucchini flavor. You can substitute half stevia to save calories or use regular sugar.
Number of Servings: 24

Ingredients

    1 c. evaporated cane sugar
    1 c. stevia in the raw
    2 c. shredded zucchini
    3 c. gluten free flour
    1 1/2 tsp. xanthan gum
    3 eggs
    3 tsp. vanilla
    1 c. canola oil
    1 1/2 tsp. salt
    1/4 tsp. baking powder
    1 tsp. baking soda
    1 tsp. cinnamon

Directions

* Heat oven to 325 degrees.
* Mix all ingredients together with an electric mixer and then evenly distribute into muffin pan (makes about 24 muffins).
* cook for 12-15 minutes


Serving Size: makes 24 small muffins

Number of Servings: 24

Recipe submitted by SparkPeople user ADDICTEDTODENIM.

Member Ratings For This Recipe


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    Very Good
    I used the Aldi's Gluten Free baking mix, which has baking soda and salt in the mix, also added sugar. So I didn't add salt, xanthan gum, baking soda, or baking powder. I cut the sugar down by 1/4 cup. I mixed my dry and wet separately and then spoon stirred until mixed. Very nice texture Good taste - 6/22/15