When I was 9, and living in California, my mom and I decided to take on a fun project for the spring and create a vegetable garden. We spent hours in our backyard building a garden, planting seeds, watering the plants, etc. Every day, I would walk in circles around our two planters closely examining every plant, just in case something new had begun to sprout. Our first year, I (very proudly) reaped a huge harvest of pumpkins, zucchini, tomatoes, squash, peas, and (I think) basil. While I don’t remember exactly what we grew, I can clearly picture my excitement in telling my grandparents, teachers, and most of all our gardening-savy neighbors about how successful we were.
Being somewhat inexperienced, we let a squash in our garden grow until it was about the size of a cat, not knowing that you were supposed to pick them when they were small. When we finally picked the squash, we made the craziest squash-based dinner and I decided that I had become (in 2 months) “the best vegetable garden-grower in California.” It turned out that overgrowing the squash resulted in a squash that lacked in flavor and had an odd, mealy texture. Nevertheless, we grew some pretty delicious zucchini and made the most incredible zucchini bread. For the next several years my mom and I had a tradition of making zucchini bread with fresh zucchini from our garden.
When we moved to New York City we obviously lost our beloved garden. As a result of the move and my mom’s newly discovered intolerance to gluten, we stopped making the delicious zucchini bread. Two days ago, for the first time, I began to think about our garden in California. I began to miss the days of sifting through dirt and the excitement of eating juicy tomatoes or carving a home-grown pumpkin for Halloween. In this moment I realized that while I can’t grow my own food, my mom and I can still make the zucchini bread together. I found a recipe for zucchini muffins online and we got to work. Although our kitchen is much smaller than it was in California, the moments where my mom and I stood side by side, my mom grating zucchini while I mixed the applesauce into the batter, felt like we were transported back six years.
1 1/2 Cups of All Purpose Gluten Free Flour Mix
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Pumpkin Pie Spice
1/2 Cup Coconut sugar
1/2 Cup Unsweetened applesauce.
1 Teaspoon Pure Vanilla Extract
1 Cup Grated Fresh Zucchini
- Preheat oven to 350 degrees.
- Prepare your Muffin Pan – use a Non-Stick Spray if necessary.
- In a small bowl, mix together the dry mix ingredients & set-aside.
- Add the eggs into the bowl of your Stand Mixer with the paddle attachment and beat on Medium-High until they are light – approx. 2-3 minutes.
- Pour in sugar and beat for an additional 2 minutes.
- Add the applesauce slowly and beat for 1-2 minutes.
- Add vanilla & grated zucchini and beat until just combined.
- Add the dry flour mixture to your wet mixture & beat until combined.
- Stir in any optional ingredients.
- Pour into your loaf pan or muffin cups.
- Bake Muffins for 20-25 minutes.
- Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly.
- Store in airtight container or in the fridge.