Zucchini Muffins

My mom found this recipe for gluten-free zucchini muffins and while we were visiting this weekend, we decided to give it a try. They turned out really well and even have sustained the dreaded "cool-down" and "next day eating". I've found that so many times, gluten-free baked goods tend to taste wonderfully when they come straight from the oven, but once they cool or when you go to eat them the next day, they are rather dry, crumbly, and really don't have that same flavor.

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 eggs
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.