Friends gave us a couple of large zucchini last week. I had one left that was getting soft and shriveled so I decided it would be best to put it into a baked product.
We had these muffins for breakfast this morning, and everyone loved them. I’m going to give you the single recipe, but I always make a double recipe of muffins. We like having them around for snacks or breakfast the next morning.
Combine the flours, starches, sugar, xanthan gum, cinnamon, salt, baking soda, and baking powder in a mixing bowl.
Add the oil, eggs, milk, and vanilla. Stir to mix well.
Stir in the zucchini and nuts.
Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.
Cool for a few minutes in the pan then transfer to a wire rack.
*Toasting the nuts before adding them to the batter brings out their flavor. It is best to toast them whole and then chop them. I usually forget that, however, and toast them after they are chopped. You just have to watch them very carefully because they will easily burn.