Gluten Free Zucchini Muffins: Miro Uskokovic, Pastry Chef


2 C “C for Cup” Gluten Free flour

1 1/3 tspn Baking Powder

½ teaspoon Baking Soda

¾ C Grated Zucchini, strained

1 C Grated Zucchini

¼ C + extra for serving Argan Oil

2 tablespoons Grapeseed Oil

1 tablespoon Maple Syrup

2ea Eggs

2ea Yolks

½ cup Shallots, fine dice

2 cloves Garlic,fine mince

Sesame Seeds, as needed Course Sea Salt, as needed Kosher Salt

*Strained means squeezing as much water out of the Zucchini as possible. This is done by placing the shredded Zucchini in a cloth and squeezing out the liquids.


Combine all of the dry ingredients and whisk, then set aside. Combine the rest of the ingredients in a separate bowl, and fold in dry ingredients with a spatula. Use a standard muffin tin, and fill molds ¾ of the way up. Sprinkle with Sesame Seeds and Sea Salt (to taste). Bake at 350F for about 15-20 minutes, or until the mix springs back to the touch, and a toothpick inserted into the muffin comes out dry. Cool down, and remove from the muffin tins. Serve warm with extra Argan Oil.

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