These muffins have a beautiful light & airy crumb!  At just 21 calories per cup, this gorgeous green squash adds depth to the bright orange-zest & cinnamon muffin.  Zucchini also packs a pretty little punch of vitamin C; 1 Cup of zucchini contains 22 milligrams (learn more here!).

Ingredients (makes 1 dozen muffins):

• 1 1/2 Cups GF Flour blend (PLEASE NOTE: If you are making these with 1 1/2 Cups of WHEAT flour, OMIT the xanthan gum!)
  • I like to use:
    • 3/4 Cup potato starch (or tapioca flour if you can tolerate it)
    • 1/4 Cup + 2 Tablespoons sweet rice flour
    • 1/4 Cup + 2 Tablespoons sorghum flour
• 1 1/4 Cup grated zucchini
• 1 Cup milk (I used hemp)
• 3/4 Cup sugar
• 2 Tablespoons apple sauce
• 1 Tablespoon maple syrup
• 1 Tablespoon xanthan / guar gum OR ground chia seeds
• 1 orange, zested
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt

Directions:

1.  Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl combine your flour, sugar, baking powder, baking soda, xanthan gum, sea salt, ground cinnamon, and stir to combine & form a well in the center.  Pour in your milk, apple sauce, maple syrup, vanilla extract, apple cider vinegar into the center of the well and stir until smooth.  Add in your grated zucchini and stir to well incorporate.
2. Add paper liners to your muffin tray and spray with non-stick spray.  Fill each tin 3/4 way full and pop them in the oven for 20-25 minutes.  To ensure they’re thoroughly baked insert a toothpick into the center of a muffin; if it pulls out cleanly they’re ready!

3. Enjoy eating whole!