Shredding a few of these today…

If the shredding-zucchini-step is what keeps you from making zucchini bread, I hear ya. (me too).  Sometimes it can make a “quick bread” feel long… even if it is just a few more minutes of prep. 

But, this recipe makes the extra step totally worth it!

This is another one of my favorite muffins and I’ve been making them a lot lately.

These are healthy, flavorful and unique.  The lemon zest adds a zing of freshness that other zucchini breads lack.

And it’s the lemon that causes me to make them again and again.

Healthy Zucchini Oat Muffins {gluten-free}

makes 12-14 muffins

• 2 cups gluten-free all purpose flour (or whole wheat pastry flour)
• 1 cup oat flour 
• 1 tsp baking powder
• ½ tsp. ground cinnamon
• ½ tsp. salt 
• ¼ tsp. baking soda
• ½ cup unsweetened applesauce
• 2 large eggs
• ¼ cup coconut oil, melted and cooled (or oil of choice)
• fresh zest of one lemon (about 1-2 tsp lemon zest)
• 2 tsp. pure vanilla extract
• 1 cup sugar
• 3 cups shredded zucchini (3 small one or 1 large zucchini, peeled)
• ½ cup pecans, toasted and chopped
• topping: oats, chopped pecans, sugar

Directions: 

- Preheat oven to 350 degrees.  Roughly peel zucchini and shred it in a food processor or using a box grater. 

- In a large bowl, combine flours, baking powder, salt, cinnamon and baking soda. Whisk together. In another bowl combine the applesauce, eggs, oil, lemon zest, and vanilla and whisk until combined. Whisk in sugar and then stir in the zucchini. 

- Add the dry ingredients slowly to the wet ingredients, stirring to combine. Fold in the pecans, if using. 

- Using an ice cream scoop, scoop the batter into 12 muffin tins sprayed with cooking spray. I fill mine up almost to the top so they are nice and puffy when they are done.  Bakery-style. 

- Top the batter with gluten-free oats, extra chopped pecans, and sprinkle sugar.  

- Bake for about 15 - 18 minutes, or until a toothpick comes out clean.  Let cool a few minutes and invert the tin on a wire rack so the muffins come out of the tin.   Turn the muffins back over and let cool. 

my rule in baking and life: stay fresh & do your thing.