Garden Zucchini Muffins

Has your garden exploded yet? We just had our first frost, which means it’s time to harvest what’s left before colder weather settles in. Nearly every surface in our kitchen is now covered with tomatoes of varying ripeness, cucumbers, peppers, and LOTS of zucchini! A friend shared this recipe with me, and I have to say, it’s the best zucchini bread I’ve ever had. Thanks, Sandy!

Ingredients:

3 cups shredded zucchini (about 2-3 zuccs)

1 cup sugar

1/2 cup vegetable oil

2 t. vanilla

4 eggs, beaten

1/2 c applesauce

1/4 cup chia seeds

2 cups gluten-free all-purpose flour blend (I like King Arthur)

1 cup chickpea flour

2 t. baking soda

1/2 t. baking powder

1 t. salt

1 t. cinnamon

1/2 t. ground cloves

1 cup chopped walnuts (best if toasted first)

Directions:

Preheat oven to 350º.

In large bowl, stir zucchini, sugar, oil, vanilla, beaten eggs, applesauce and chia seeds.

Stir or sift together remaining dry ingredients (except nuts), and add to wet ingredients. Stir in nuts.

Bake at 350º:

8-inch loaves - 55 minutes

9-inch loaves - 70 minutes

Mini loaves — 25–35 minutes

Muffins — 20–25 minutes

Mini-muffins — 10–15 minutes

Tip: 

Baking times vary depending on the recipe and pan size. Check for doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Zucchini bread should spring back lightly when touched.

Enjoy!