Zucchini Pecan Muffins

You’ll never miss the wheat flour in this recipe that uses pecan flour not only in the muffin but also to “flour” the pan. This is a great basic muffin recipe for gluten-free baking, and you can substitute shredded carrots when zucchini isn’t in season.

Makes 10 muffins
Prep: 15 to 20 minutes
Bake: 25 to 30 minutes

Vegetable oil spray, for misting the pan, if desired
Pecan flour, for dusting
1 cup sugar
3/4 cup pecan flour
3/4 cup gluten-free or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup pecan or vegetable oil
1 cup shredded fresh zucchini

Preheat the oven to 350 degrees F. Lightly mist 10 wells of a muffin tin with vegetable oil spray and dust with pecan flour.
Place the sugar, pecan flour, gluten-free flour, baking powder, salt, and cinnamon in a large bowl and stir to combine. Add the eggs and oil, and stir until the eggs are incorporated and the mixture is just smooth. Fold in the zucchini.
Scoop the batter into the wells, filling them nearly full. Place the pan in the oven.
Bake until the muffins are browned and spring back when lightly pressed in the center, about 25 to 30 minutes.
Remove the pan from the oven, and let the muffins rest in the pan 1 minute. Run a small knife around the edges of the muffins to loosen them, then lift the muffins out of the pan carefully with the knife to a wire rack to cool completely, about 30 minutes.
Serve at once, or let cool, then place in plastic resealable bags to freeze for up to four months.

Zucchini Muffins