It’s zucchini season in Nova Scotia, so we received a few in our CSA share this week. I was really excited to try to make some vegan gluten-free zucchini bread or muffins, and these turned out great!
I adapted the recipe slightly from here:
- 1 cup gluten-free all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 teaspoons chia seeds mixed with 6 tablespoons hot water (mix and allow to form a gel while grating zucchini)
- 1 1/2 cups zucchini, washed and finely grated (one medium-sized zucchini should be enough)
- 1/4 cup apple sauce
- 1/4 cup oil
- 1 teaspoon vanilla
Preheat oven to 350ºF and prepare muffin pan. In a large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and sugars. In a medium bowl, combine all other ingredients. Combine all ingredients together and transfer the batter into the muffin pan. Bake for 20-25 minutes. Makes 14 muffins.
This post is featured on Sweets for a Saturday!