Flourless Zucchini Muffins have passed the test at our house – everybody loves them, even those family members without a gluten sensitivity. 

There is everything to love about these healthy, and tasty little delights that can be easily mixed up in a blender. Easy, quick, and delicious, my kind of recipe. Although, husband Bernie made the first couple of batches of Flourless Zucchini Muffins. He loves to cook, it must be his Italian heritage. Yes, it’s true, I’m a lucky woman.

We leave the skin on, which adds an odd, greenish ( The Incredible Hulk) hue to ours.  You could easily remove the green if you peeled the skin. Although, we don’t mind. The skin has added fiber and nutrition. Each one cup serving of raw zucchini provides 37 percent of the recommended daily dose of vitamin C. Your kids and grandkids won’t even know they’re eating healthy food.  Hint-add mini chocolate chips and kids will really go for them.

The secret to creating Flourless Zucchini Muffins is grinding up the rolled oats. If you’re extremely gluten sensitive, such as celiac, be sure to use oats labeled as gluten-free; oats are often cross contaminated with wheat and barley. We like to use gluten-free oats from Bob’s Red Mill. It’s so fortunate to have this company as a local resource.

Okay, okay, enough about ingredients and nutrition, let’s get to the recipe for Flourless Zucchini Muffins.