Gluten-Free Zucchini Muffins

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 2 Eggs
• 3/4 cup Granulated Sugar
• 1/4 cup Brown Sugar
• 1/2 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 2 cups Shredded Zucchini (Grated, excess moisture squeezed out)
• 1/2 cup Chopped Walnuts or Pecans (optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

2. 2

   In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. 3

   In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract.

4. 4

   Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

5. 5

   Gently fold in the shredded zucchini and chopped nuts (if using).

6. 6

   Fill each muffin cup about 2/3 full.

7. 7

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.