This recipe for gluten-free Cheddar Zucchini Muffins is made with fresh zucchini and sharp cheddar. They are soft, moist and full of flavor with thyme, onion and jalapeño pepper.
If you have any dietary restriction whether due to allergies or other health reasons, you know it can be tricky to eat good and tasty throughout the day. Since I had to change to a gluten-free diet, I learned to plan ahead. As soon as this growling noise from my stomach started I used to grab a sugary granola bar or eat something that is even less good for me in the beginning. It’s obviously I am not good at dealing with hunger. And if you just can’t buy something at the next restaurant you have to better be prepared and stash something in your bag. This is why especially my love for muffins increased. These little buggers stay fresh even after hours and days. And they travel very well.
cheddar zucchini muffins
I used to not have savory muffins on my screen. However this is going to change in order to reduce my sugar intake to a normal level and on the other hand they are yummy. I also hide some veggies in these cheddar zucchini muffins, you might have spotted it in the title… Zucchini gives them moisture and makes them soft. The cheddar is not just there for the good taste, it also adds calcium, protein and vitamin D. The flavor comes also from the thyme, green onions, and jalapeño pepper.
- 100 g / 1 cup almond flour
- 50 g / ⅓ cup brown rice flour
- 1 ½ tsp. baking powder
- 80 ml / ⅓ cup milk (2%)
- 30 ml / 2 Tbsp. olive oil
- 1 large egg
- a pinch of fine sea salt
- 90 g / ½ cup zucchini, coarsely grated
- 2 green onion, finely chopped
- 3 thyme stems, leaves torn from stems or ½ tsp. dried thyme
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- 60 g / ½ cup grated sharp cheddar + 2 Tbsp.
- Preheat oven to 180°C / 350°F and line a muffin tin with 6 paper liners.
- In a large bowl mix almond flour, brown rice flour, baking powder, milk, olive oil, egg, and salt. I use my stand mixer with the paddle attachment, but you can easily use a wooden spoon.
- Add the zucchini, onions, thyme, jalapeño pepper, and cheddar (all but 2 Tbsp.) and stir until just combined.
- Divide the mixture between the 6 muffin cups and sprinkle with 2 tablespoons cheddar.
- Bake for 25-30 minutes or until cooked when tested with a skewer.