These muffins came to fruition when a friend dropped off a few zucchinis at my house and I wasn’t sure what to do with them. The weather was starting to feel a little cooler, but I wasn’t ready to fully embrace fall and start baking pumpkin everything! Enter this summer meets fall recipe, which produces the most delicious, moist muffins. I love gluten free baked goods, but the combination of pumpkin and zucchini will leave your guests thinking how can this possibly be gluten free?! That’s what I heard from everyone who tried them! They were a big hit!
I recommend shredding your zucchini in a food processor to save yourself some time and then freezing any left overs for baking more bread down the line. These muffins keep well in the fridge or freezer and can easily be made into a loaf or doubled as well! Enjoy and please comment or tag me on Instagram if you make them!
Pumpkin zucchini muffins
Yields a dozen, full size muffins
2 eggs, whisked
1/2 C canned pumpkin
1/2 C apple sauce or melted butter if you’re feeling it
1/2 TB vanilla extract
1.5 C measure for measure GF flour or regular flour if you can tolerate it
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin spice (I love TJ’s)
1/2 C shredded zucchini (one average size)
Optional chocolate chips or pecans
- Preheat oven to 350 and spray muffin pan with cooking spray.
- Combine all wet ingredients, except zucchini, using a spoon or mixer. Slowly incorporate dry ingredients. Fold in shredded zucchini and chocolate or nuts last.
- Bake for 45 minutes or until you have a clean toothpick test. Allow to cool in pan for 10-15 minutes.