Zucchini Bread Muffins
These moist zucchini bread muffins are delicious! They’re a summer favorite in my family.
Ingredients
- 3 1/2 cups gluten free flour blend for my go to blend click link above
- 3 tsp cinnamon
- 1 ½ tsp baking soda
- 1 tsp salt
- 3/4 tsp baking powder
- ¾ tsp ground nutmeg
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups white sugar
- 3 cups shredded zucchini
- 1 1/2 cups cooking oil avacado oil
Instructions
- Preheat oven to 350°
- Line two muffins tins with liners or grease them. In a large bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of mixture then set aside.In another large bowl combine the eggs, sugar, zucchini, and oil. Add the zucchini mixture to the flour mixture and blend just until combined. Do not overmix. Fill muffin liners 3/4 of the way full or bake in a greased and lined with parchment paper loaf pan. If baking a loaf it will take close to an hour to bake through. Bake for 20-25 minutes ovens may vary.