Ingredients:

  • 2 cups (280g) Gluten-free 1:1 all-purpose baking flour
  • 1 tsp (5g) Baking soda
  • 1 tsp (5g) Baking powder
  • 1/2 tsp (3g) Salt
  • 1 tbsp (8g) Ground cinnamon
  • 1/2 cup (110g) Unsalted butter, melted and cooled
  • 3/4 cup (150g) Brown sugar, packed
  • 1 large (50g) Egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (225g) Shredded zucchini, lightly squeezed

Instructions:

  1. Grate the zucchini using a box grater. Place the shreds in a clean kitchen towel or paper towels and give them a gentle squeeze to remove excess moisture.
  2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  3. In a separate bowl, whisk the melted butter and brown sugar until smooth. Beat in the egg and vanilla extract, then fold in the shredded zucchini.
  4. Gently stir the dry ingredients into the wet until just combined. Allow the batter to rest for 10 minutes to ensure the flour hydrates fully.
  5. Scoop the batter evenly into a lined 12-cup standard muffin tin.
  6. Bake on the center rack at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.