Summer is coming to an end, and I've gone to my annual trip to the farmer's market for zucchini! I always get loads of zucchini, and it ends up being way too much. But, so far, I've been doing pretty well using it up in different recipes, this being one of them!
I've made several different zucchini breads, but this is the first one I've made that is gluten-free. Normally, it wouldn't affect me if muffins were gluten-free or not, but my brother is supposed to steer clear of gluten, so I wanted to use up some of his gluten-free flour for these. And, I am SO glad I did because I LOVED these! They are so filling and dense and flavorful.
These yummy muffins pleasantly surprised me. They are easy to make (besides taking the time to shred and squeeze the zucchini... That part can be time-consuming.) and fluff up like the beautiful cupcakes they are. You could omit the chocolate chips if you wanted, but really, who wants to do something crazy like that?
There is no butter, refined-sugar, gluten or dairy in these muffins, so they are extremely diet-friendly. They could also be made egg-free by using two flax eggs. They are 225-250 calorie muffins, so they are great for a quick breakfast or a convenient grab-and-go snack.
These yummy muffins pleasantly surprised me. They are easy to make (besides taking the time to shred and squeeze the zucchini... That part can be time-consuming.) and fluff up like the beautiful cupcakes they are. You could omit the chocolate chips if you wanted, but really, who wants to do something crazy like that?
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