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I just adore zucchini bread in cinnamon raisin form – mostly because it is how my mom used to make them when I was a kid.
The gelatin really helps with the bind in this recipe, and I love using an acid and baking soda for the reaction of the rise. These muffins have a beautiful little rise and the texture is amazing.
- ¼ cup whole sour cream, whole milk, or whole coconut milk
- ⅓ cup melted butter or coconut oil
- ¼ cup pure maple syrup (honey would work too)
- 2 TB apple cider vinegar (don’t leave this out! It is a weird ingredient but it helps with the rise since there is no eggs, and the taste will not be there once baked – I promise!)
- ¼ cup water
- ¼ cup grassfed cold soluble gelatin (See tips for where to buy. This is to replace the eggs – if you can handle eggs, you can leave out the ¼ cup water and gelatin and use 2 eggs)
- 1 cup brown rice flour or sorghum flour
- ½ cup white rice flour
- ½ cup tapioca flour
- 1 tsp aluminum free baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 TB cinnamon
- 2 cups packed shredded zucchini
- Heaping ½ cup raisins
- Literally put everything EXCEPT the zucchini shreds and raisins into a medium mixing bowl and blend through with handheld beaters. (The batter is a bit thick - DO NOT add more liquid - the zucchini added in will add a lot of moisture!)
- Fold in the zucchini and raisins with a spatula.
- Bake in silicone cups or a buttered muffin tin at 350 degrees for 35 minutes. Check around the 30 minute mark in case our ovens run different.
- This batch makes one dozen muffins. Double or triple up for the freezer! I like to individually wrap them and then into a big freezer bag – they are super soft and moist even after freezing, and pack up nice into lunch bags that way.
- Here is the gelatin I used in the recipe to create the bind to replace the egg.
- I think everyone knows by now just how much I love baking in silicone muffin cups! Much easier clean up, and I really have found my muffins rise better in them for some reason. Here are the flower silicone cups ones I have, and here are some plain color silicone cups if that is what you are looking for.
- I use my food processor’s shredder blade to shred large amounts of that 50 cent zucchini to store in my freezer. Before I had that though just a simple hand grater/shredder works just as well! I like to store the shredded zucchini away in the 2 cup packed portions so I can pull them out in the middle of winter for warm muffins on a snowy day!
- Switch up the raisins for dried cranberries this winter! So good!
Let me know if you give the muffins a try!