Have a hard time getting your family to eat their veggies? Try serving these. They’re irresistible.… Hard to believe they’re kosher l’Pesach.
Moist Zucchini Muffins (Gluten Free)
Recipe By Rivky Kleiman
- Cook & Prep: 50 m
- Serving: 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! -
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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! -
Please
Log in to post a review Say Something! Share your thought
