|So, I walked outside Monday evening to this...
and then walked over and saw my garden had gifts for me!
That is definitely the gold at the end of my rainbow and apparently Leia's too!
Zucchini season is upon us and you know I could not resist baking with it!
I pulled out my recipe from last summer
and wanted to make one change...I know, I couldn't resist. This version is fat free. I replaced the (dairy free) butter with applesauce.
I also baked them into mini muffins instead of regular muffins this time (somehow I've misplaced my muffin pans). These zucchini muffins are so light and fluffy with a perfectly chewy interior...YUMMY!
The boys kept making fun of me because I kept talking about how much I loved my muffin tops...I can't help it, I love a big muffin top (on a muffin that is)!
Cream cheese frosting
is always a perfect topper for a mildly sweet muffin like this. I like then naked, but the boys love them dressed up!
I have now make two batches in two days. I don't know if my garden will be able to keep up with our love of the zucchini muffins...
Gluten Free Dairy Free Zucchini Muffins
(makes 19 mini muffins)
3/4 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup applesauce
1/2 cup egg whites
1/2 cup almond milk (I used Silk)
1 tsp apple cider vinegar
1 dropper vanilla stevia (I used NuNaturals
) (or 1/4 to 1/2 cup sugar)
1 cup shredded zucchini
Preheat the oven to 350 degrees. Like muffin pan with liners or spray with oil.
In a large bowl, combine the flours through salt and mix well. Mix together the applesauce, egg whites, almond milk and stevia. Add the liquid mixture to the dry mixture and stir just until combined. Then add the zucchini until mixed in evenly. Divide the mixture into the prepared muffin tin and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before icing.
Cream Cheese Frosting
1/2 cup (4 ounces) 1/3 less fat cream cheese, chilled (Tofutti works really well as a dairy alternative)
1/4 cup light butter or stick margarine, softened (I use Light Smart Balance)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
Do you like zucchini? What's your favorite way to eat it? Do you like muffin tops or bottoms? I love both, but I get so excited when that muffin top rices so high!
Labels: breads, breakfast, gluten free, main course, quick breads, side dishes, vegetables