Gluten-Free Zucchini Muffins
These gluten-free muffins are so good you won't even notice they are gluten free. This recipe is best baked in silicone muffin liners. Do not use paper liners or metal tins as the muffins will stick.
To make zucchini bread, place batter in a silicone bread pan and bake for 1 hour.
For color, shred 1/2 of a carrot and add to the shredded zucchini, if desired, for a total 1 1/4 cups of shredded vegetables.
These muffins will appear cooked (golden brown) before they are fully cooked in the center. If you question the bake time of your oven, test the center of the muffin by inserting a toothpick. If it comes out clean, cook about 3 more minutes before removing from the oven.
Some people are extremely sensitive to gluten. Check ingredient labels to be sure they are gluten free before serving to someone with an intolerance.