Have a hard time getting your family to eat their veggies? Try serving these zucchini muffins. They’re irresistible... Hard to believe they’re kosher for Passover.
Moist Zucchini Muffins (Gluten Free)
Recipe By Rivky Kleiman
- Cooking and Prep: 50 m
- Serves: 10
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Prepare Muffins
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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In a large bowl, combine potato starch, ground almonds, sugar, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, whisk the oil, eggs, and maple syrup together.
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Stir into the dry ingredients until just moistened. (Do not overmix, as this causes settling.)
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Fold in the shredded zucchini.
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Fill lined muffin tins almost to the top.
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Bake for 30 minutes.
Note:
Make sure that the maple syrup is kosher for Passover.
Instead of muffins, this recipe can be made in a single 9x13 inchpan or two nine inch round pans. For a 9x13-inch pan, bake for one hour, and a little less for a nine inch round pan.
Variation:
For a lower fat version, use 1/2 cup oil with 1/2 cup applesauce instead of a full cup of oil.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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Moist Zucchini Muffins (Gluten Free)
Zuchinni muffin ingredient substitute
I don't use maple syrup on Pesach, what can I substitute and how much? Thanks for all the suggestions and help, Chag Sameach!Replies:
Can you use honey? -
Replies:
hi i don't see why they shouldn't freeze well, i would definitely freeze them. at least try
Totally will freeze well!
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-
Moist Zucchini Muffins (Gluten Free)
Zuchinni muffin ingredient substitute
I don't use maple syrup on Pesach, what can I substitute and how much? Thanks for all the suggestions and help, Chag Sameach!Replies:
Can you use honey? -
Replies:
hi i don't see why they shouldn't freeze well, i would definitely freeze them. at least try
Totally will freeze well!
