- 2 cups shredded zucchini (1 large or 2 small whole zucchinis)
- 3/4 cups dairy-free milk
- 1/3 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1 cup cassava flour
- 1 cup gluten-free flour blend (this recipe used Namaste brand)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
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Preheat oven to 350 degrees. Spray a muffin tin with cooking spray and set aside for later use.
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Wash and dry the zucchini(s). Cut them into thirds (leaving the peeling on) and place them into a food processor. Process for 10-20 seconds until zucchini is chopped into small pieces.
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In a mixing bowl, combine the applesauce, milk, and sugar. Add the cassava flour, gluten-free flour blend, baking soda, baking powder, cinnamon, and sea salt. Stir together.
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Add the shredded zucchini. Don’t squeeze the water from the zucchini, you’ll need that extra water moisture as the muffins bake. Fold the zucchini into the batter. Using the prepared muffin tin, evenly fill all 12 muffin cups.
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Place the muffins in the oven and bake for 25 minutes. When muffins are golden brown remove them from the oven and let cool.
Store muffins in an airtight container in the pantry for up to one week.
For freezing: Let muffins cool completely then place in a freezer-friendly bag or container and freeze. Freeze for up to 3 months.