Zucchini Chocolate Banana Muffins

What to do with all this zucchini? Every summer I ask the same question. Here is a recipe that I put together that satisfies my need to use some of the zucchini from my garden, plus it is both gluten and dairy free, is super tasty and just a little bit sweet. I added banana so I wouldn't have to use as much other sweetener. Along with the chocolate, the banana gives this muffin a surprising goodness for the palate, as well as still being highly nutritious for the health-conscious gourmet. They are pretty enough and tasty enough to fool the most stuck-on-gluten guests, too. Breakfast, brunch, lunch, dinner, dessert, snack...they fit anywhere!

Preheat your oven to 350 degrees Fahrenheit.

Ingredient List

1/4 cup brown rice flour

1/2 cup hazelnut, pecan or almond meal

1/4 cup millet flour

1/4 cup chic pea (garbanzo bean) flour

1/4 cup coconut flour

1/2 cup tapioca starch/flour

2 Tbsp arrowroot

1/2 cup raw cacao powder

1/2 cup coconut crystals, raw sugar, brown sugar, etc.

2 tsp stevia powder

1/2 tsp salt

1 tsp xanthan gum

1/2 tsp baking soda

3 tsp baking powder

2 tsp cinnamon

3 large eggs, beaten

1/4 cup coconut milk or other substitute milk

1/3 cup walnut oil or other light oil

1 ripe banana, mashed

1 tsp lemon or lime juice

2 1/2 - 3 cups grated zucchini

1/2 cup chopped walnuts or pecans (optional)

Immediately after grating the zucchini, spread it out on a double layer of paper towels, then place a double layer on top and press to remove some of the moisture. Let the zucchini sit until ready to add it to the dry ingredients.

In a large mixing bowl, stir together well all the dry ingredients, making sure to remove any lumps. Fluff the zucchini with a fork or your fingers, then add it to the dry ingredients mixing it in until there are no clumps and the zucchini is evenly coated.

In a separate bowl, whisk together the eggs, oil, lemon juice, milk and banana. Add the wet ingredients to the dry ingredients, stirring until well combined. The resulting mixture will be fairly thick and not too moist. Fold in nuts if you are using them.

Place into greased muffin tins, filling the tins to the top. Bake at least 30 minutes, but may need as much as 45 minutes. Muffins are done when they test clean with a wooden toothpick.

Makes 12 muffins.

In place of the brown rice flour, millet flour, chic pea flour and tapioca flour, try using 1 1/4 cups of your favorite gluten free flour mix. If possible, you should try to use the coconut flour, or something similar, because it is ideal for soaking up the extra moisture that zucchini tends to have.

Try making bread using a 9 inch loaf pan, well greased with waxed or parchment paper on the bottom for easy removal. Bake in the center of a preheated 350 degrees fahrenheit oven for 50 - 60 minutes. It should feel slightly springy and test clean when done.

You can also save out a little of the grated zucchini to decorate the muffins or bread top before baking.