3 1/4 cups (about 300 g) grated fresh zucchini
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
2/3 cup (80 g) certified gluten free oat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup (112 g) virgin coconut oil, melted and cooled
4 eggs (200 g, weighed out of shell) at room temperature, beaten
1/2 cup (4 fluid ounces) buttermilk, at room temperature
1 cup (100 g) raisins, chopped nuts, chocolate chips or another small dried fruit
Preheat your oven to 350°F. Grease a standard 12-cup muffin tin and set it aside.
Drain the zucchini. Place the grated zucchini in the center of a large clean tea towel (a kitchen towel with a flat weave) or in a fine mesh bag, gather the towel around the zucchini, and twist tightly to squeeze out as much liquid as possible. It should reduce in weight by nearly half. Set the zucchini aside.
In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt, and sugar, and whisk to combine well. Add the grated zucchini and mix to combine, breaking up any clumps. Create a well in the center of the dry ingredients and add the coconut oil, eggs, and buttermilk, and mix to combine. The batter will be thick but not stiff. Add the chocolate chips, raisins or chopped nuts, and mix until they are evenly distributed throughout the batter.
Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells and place them in the center of the preheated oven. Bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached. Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely. If you have any leftover batter, repeat with whatever remains.
These muffins freeze very well in a freezer-safe container. Just eliminate as much air as possible from the container before freezing the muffins in a single layer, and defrost on the counter overnight before serving. They can be refreshed in the toaster oven before serving.
Originally published on the blog in 2014. Sugar changed from brown to granulated; muffin size increased. Photos and video new.