1 1/2cupsgluten-free all-purpose flour with xanthan gumI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Line muffin pan with cupcake liners or gluten-free cooking spray.
Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
Stir in the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour.
Stir in the shredded zucchini.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean. Please watch your zucchini bread because all ovens are different.
Allow the muffins to cool for a few minutes, and then remove the muffins to a cooling rack.
Store leftovers in an air-tight container.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1 medium zucchini equals 1 cup of grated zucchini.
You can also add mix-ins to the muffin batter (chocolate chips, nuts, or raisins).
Store leftovers in an air-tight container.
Flash freeze the muffins for 30 minutes and then place them in a plastic freezer bag. The muffins can be frozen for 3 months. Defrost in the refrigerator overnight or in the microwave.