Savory Zucchini Muffins (gluten-free)
These Savory Zucchini Muffins are packed with zucchini and sun-dried tomatoes, and are soft, moist, and packed with flavor. They make an amazing side dish for dinner, and also pair perfectly with eggs for breakfast!
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups grated zucchini
- 1/4 cup sun-dried tomatoes , chopped
- 3 eggs
- 1/3 cup extra virgin olive oil
- 1/3 cup milk
Instructions
- Preheat the oven to 350 degrees.
- Prep the zucchini by grating it and then placing it in the middle of a kitchen towel. Measure 1/5 cups BEFORE squeezing out the water. Pull up the edges and then squeeze out all of the water over the sink. This is an important step because you don't want the zucchini to make the muffin batter too watery. Squeeze as much of the moisture out as you can.
- In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- Next, add the eggs, milk and olive oil and whisk to beat the eggs into the batter. Add the zucchini and tomatoes, then use a wooden spoon to fold it into the batter until it is evenly combined.
- Spray a muffin tin with cooking spray, and spoon the batter into the muffin tin about 3/4 of the way to the top.
- Bake for 20-25 minutes, until the top of the muffins are lightly golden brown. To check if they are done, stick a knife in the center of one and if it comes out clean, they are done.
- Remove from the oven and let them cool for 5 minutes before removing from the muffin tin.
Tried this recipe?Let us know how it was!