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Wheat-Free Zucchini Muffins



  • 1 1/2 cups rice flour
  • 1 teaspoon cinnamon
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup zucchini, shredded
  • 1 cup nuts (optional)
  • 1/2 teaspoon vanilla extract


  1. Combine all ingredients in mixing bowl. Beat at medium speed scraping bowl, until all blended. Pour into greased muffin tin or cupcake liners.
  2. Bake at 350 degrees F for 35 minutes or until a wooden pick comes out clean. Check at 25 minutes.

Makes 1 to 1 1/2 dozen.

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