Monday, August 27, 2012

Gluten-Free Zucchini Muffins

Last week I spotted a tweet from Pamela’s Products about gluten-free zucchini bread, and I knew immediately that was exactly what I wanted to do with the 2 remaining zucchinis hanging around in my crisper drawer.  I have yet to go wrong with anything using Pamela’s Baking & Pancake Mix, I buy the jumbo bags online so I always have it on hand.
On Friday night after dinner I decided to motivate to make a batch of the zucchini bread in muffin form for our weekend beach trip – GF muffins are always a nice treat to have around when the hotel breakfast inevitably has nothing you can eat besides yogurt!  I didn’t quite anticipate how much of mess I’d make…
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But it was totally worth the effort, as they were to die for – moist, flavorful, and bursting with fragrant spices.  I always know they’re a hit when Hubs immediately says “you’ve got to blog this one.” 
Gluten-Free Zucchini Muffins
from Pamela’s Products
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Makes about 12 standard muffins
  • 2 cups Pamela’s Baking & Pancake Mix
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 2 medium zucchini
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1/2 cup walnuts, chopped
  • Zest of 1 lemon
Preheat the oven to 350 and prepare your muffin tin (I used silicone baking cups lightly coated in cooking spray). 
Cut the blossom ends off the zucchini and grate them.  Squeeze the grated zucchini lightly in paper towels to remove some of the water.
Whisk together the baking mix, cinnamon, salt and nutmeg in a medium bowl.  In a separate smaller bowl, whisk together the eggs, oil and sugar briskly until it forms a syrupy texture.  Stir in vanilla.
Add the wet ingredients to the dry ingredients and stir together.  Fold in the grated zucchini, walnuts and lemon zest.  Portion batter into muffin cups, about 2/3 full. 
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Bake for 30 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
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I had a bit left over after filling a dozen, so I poured the rest in a ramekin and baked it off with the muffins to make a mini zucchini cake.  It was done in the same amount of time.
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The muffins were best when they first came out because they had a sweet, lightly crispy top.  After storing they lost their crisp, but were still deliciously moist and didn’t need any reheating.
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Thanks for a great recipe, Pamela!


  1. Awww.... thanks for the mention. I like your other 4 thoughts too! So true, so true! Especially the "let the hubby do the grilling" :)).... I love zucchini muffins.... I'll have to try this one!

    1. Thank you :) They are amazing, definitely worth a try! If you're subbing out regular flour I would add about a 1/2 teaspoon each of baking soda and baking powder, since both of those are already mixed in with Pamela's Baking Mix.


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