Gluten-Free Zucchini Muffins

I recently posted about this, which has got to be the dumbest-looking thing to ever come out of a garden. It’s called a zucchini tromboncino. 

It’s the Vegetable That God Forgot. I thought to myself, “what am I gong to do with that”? Who wants to eat a thing that looks like a Muppet?

I prefer my food without a face

Well, I found a recipe at The Gluten-Free Homemaker that actually makes this thing look as delicious as it tastes: the key is to shred it up to the point of being unrecognizable.

There are lots of ingredients here, but if you’ve been trying gluten-free baking, chances are you have them kicking around. The recipe itself is quick and easy:

  • 1/2 c. brown rice flour
  • 1/2 c. sorghum flour
  • 1/4 c. potato starch
  • 1/4 c. tapioca starch (I didn’t have this so I substituted with more potato starch)
  • 1/2 c. sugar
  • 1 tsp. xanthan gum (I used guar gum instead)
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/3 c. oil
  • 2 eggs
  • 2 Tb. milk (I used almond milk instead)
  • 1 tsp. vanilla
  • 1 c. shredded zucchini
  • 1/2 c. chopped nuts or seeds- optional (I liked it with sunflower seeds but I bet pumpkin seeds would be great, too)


  1. Preheat oven to 400F
  2. If you’re adding the nuts/seeds, you may want to lightly roast them in oil on a frying pan on low-med heat until just golden. This brings out the flavour.
  3. In a large mixing bowl, combine the dry ingredients. Then add the oil, eggs, milk, and vanilla and mix well with a fork. Stir in the zucchini and nuts/seeds.
  4. Spoon into a greased muffin tin and place in the oven for 15 minutes.

They are very good, especially with a nice blob of butter on them. Also, I divided the leftover shredded zucchini into recipe-sized portions and put them in the freezer, so that I can enjoy dumb-shaped vegetables from the garden all year round.


The tromboncino looks way better now


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