Gluten Free Zucchini Muffins with Cream Cheese Frosting

zucchini spice COVER

I discovered the magic of zucchinis awhile ago and made these Zucchini Chocolate Cups.  Since then I’ve been obsessed with zucchini everything.  I wanted to make a zucchini bread for Christmas but clearly zucchini bread < zucchini muffins < zucchini muffins anything with cream cheese frosting and there you have it… frosting won.

zucchini spice ingredientsZucchini Muffins Ingredients

  • 1 1/4 cup GF all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 egg
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini

Frosting

  • 1 cup cream cheese
  • 2 tbsp. honey
  • pumpkin pie spice

Whisk all dry ingredients in a small bowl and set aside.  In a larger bowl, mix oil, syrup, egg, carrots and zucchini.

zucchini spice dry mix

Add dry ingredients to wet and mix until combined.  Scoop into mini cupcake tins and fill 3/4 full.  Bake at 350 degrees for about 15-20 minutes.  The batter is really gross so don’t eat it raw!  There are a few things where the batter is better  (funfetti cake mix, for example) but not this.  I love raw funfetti so much, I made a dip out of it… skinny funfetti dip 🙂

zucchini spice batter   zucchini spice zucchini

When done, let cool before adding frosting.  When I started this receipt I envisioned a zucchini bread recipe but these transformed into a dessert… at least it’s GF and has healthy healthier ingredients, right?

zucchini spice cakes

Frosting:  Mix cream cheese and agave nectar.  Spread on top of  cooled muffins and sprinkle with pumpkin pie spice. I found these tasted better when they were refrigerated.

Emmie joined me for the entire cooking session (right under my feet!) to catch any scraps!  I had to snap a picture of her in her favorite kitchen spot.

zucchini spice Emmie

Bon Appetite!

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