Zucchini season is here again! You may be looking for yummy ways to use these bountiful veggies from your garden. This gluten-free (GF) version of our favorite zucchini bread recipe comes from my camp friend in Washington state. We enjoyed a batch of GF zucchini muffins just the other day.
1 and 1/2 cups brown rice flour
1/4 cup tapioca flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. guar gum
2 eggs (or 2 T. flax soaked in 6 T. water)
1/2 cup applesauce
1 cup honey
1 cup grated zucchini
1 t. vanilla
Set oven for 350 degrees. Line a muffin pan with 12 muffin cups. Mix together dry ingredients. Blend in eggs or flax eggs, applesauce, honey, zucchini and vanilla. Use an ice cream scoop to fill the muffin cups with batter. Bake 25-30 minutes. Cool and enjoy.
Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning. James 1:17 (NKJV)