These zucchini muffins do break apart a bit when eating them, but that's only because they don't have the gluten to hold them together as much. The Xanthan Gum works a bit, but definitely not the same as gluten that you find in wheat flour. The difference between some other baked goods I've tried and these muffins is that they are MOIST! We are definitely liking them here at our house!
Zucchini Bread (Gluten-Free)
1 cup walnuts, chopped (optional)
1 ½ cups freshly shredded zucchini
½ cup vegetable oil
1 cup sugar
2 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon baking powder
1 ½ cups Gluten-Free Baking Mix (I used Arrowhead Mills)
1 teaspoon xanthan gum for each cup of flour
Shred the zucchini and chop the walnuts in a food processor and set them aside.
Use a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour into lined muffin tins and bake at 350F degrees for approximately 35-45 minutes (or until toothpick inserted in middle comes out clean). Let cool.