I've dried and frozen most of my excess zucchini; it will show up later in soup. Another way to store zucchini is to bake it into bread which can be frozen and enjoyed all winter long. I had serious misgivings about adapting a traditional zucchini bread recipe. In my experience, gluten-free quickbreads sink in the middle and get gluey. Mini-loaves and muffins require less support; when you're baking without gluten, a high ratio of surface area to insides is best.
I worked with Gluten-Free Mommy's recipe for Carrot-Zucchini Muffins, which is itself an adaptation of Martha Stewart's Spiced Carrot Muffins. The crumb topping comes from FatFree Vegan Kitchen. Substituting vegan ingredients was easy; I also adjusted the spices and added walnuts. I used Ener-G egg replacer because I was feeling risk averse, but if you try these with flax or another egg substitute, let me know how they turn out, okay? I made one batch with sorghum flour and another with millet. I prefer the millet because it is slightly less sweet, but both work well, so use whichever is in your pantry.
Now for the exciting part: you can make the batter now and have zucchini muffins fresh from the oven in January. I learned this trick from Martha: spoon the batter into lined muffin cups and place it in the freezer. Once the batter is frozen, remove the cups and store them vapor-proof freezer bags until ready to use. When you want fresh muffins, there's no need to thaw the batter—just increase the baking time by 10-12 minutes. I've got plenty of these babies ready to go in my freezer.
Gluten-Free Zucchini MuffinsDry Ingredients:
⅔ cup sorghum or millet flour
⅔ cup tapioca flour
⅔ cup brown rice flour
¾ cup of granulated sugar
¾ teaspoon xanthan gum
2 teaspoons of baking powder
¾ teaspoon of baking soda
1½ teaspoons cinnamon
½ teaspoon nutmeg
1⁄8 teaspoon allspice
½ teaspoon salt
½ cup chopped walnuts (optional) Wet Ingredients:
1 cup unsweetened applesauce
1½ teaspoons Ener-G Egg Replacer
2 tablespoons warm water
5 tablespoons canola or vegetable oil
2½ cups zucchini, grated or shredded Crumb Topping (optional):
2 teaspoons vegan margarine
1 tablespoon brown sugar
1 tablespoon brown rice flour
½ teaspoon cinnamon Preheat oven to 375 degrees. Prepare muffin tins with liners. In a small bowl, use a fork to mix crumb topping ingredients (if using) and set aside. Combine dry ingredients in a large bowl. Whisk together wet ingredients in a medium bowl. Pour wet ingredients into the dry and stir until combined. Distribute batter evenly among 18 muffin cups. Sprinkle crumb topping. Bake for 20-22 minutes. Muffins are done when a toothpick inserted into the middle comes out clean. Leave muffins in the pan for 5 minutes before transferring to a cooling rack. Let cool at least 30 minutes before eating, or they will stick to the liners.
Makes 18 small muffins.