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I’ve found it really difficult to perfect a recipe for gluten free zucchini muffins… but I’ve made these several times now and they never last longer than a day in our house! They’re nice and moist with a subtle hint of sweetness from the maple syrup, banana, and chocolate chips. I always have intentions of freezing a batch but with growing boys in the house the muffins never make it into the freezer 😂.
Just a recipe note: I grate the zucchini with the smaller holes of a box grater. And ringing out the excess liquid in a dish towel is absolutely essential so the zucchini doesn’t add too much moisture to the muffins!
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