Gluten Free Squash-Zucchini Cranberry Muffins Recipe

I was on the phone with my dear mom the other day. We adore each other. Maybe it's just flattering to spend time with someone else with a ridiculous sense of humor.

"I'm thinking about making some zucchini lasagne, but I don't have any zucchini. Should I really go out and buy some when it's totally the season for it?"

"Seriously? I'm sure if you just step out your front door and say the word 'zucchini,' people will just start throwing them at you. Really, I'm sure a neighbor would love to give them to you. Just wait."

"Hmmrph."

I don't like waiting for things. I also knew buying zucchini was a silly idea.

The day the boy and I went to the zoo, I came home to find a bag hanging on my front door. Sure enough, the garden fairy had visited. Then she visited my office. And my friend's house. And my neighbors' house. And therefore, I ended up with a counterful of beautiful, local produce. Combining the shredded squash and zucchini is a great way to use the squash. Squash itself is a little too stiff to be the only component to these muffins, plus the beautiful colors make for stunning breakfast.

Squash-Zucchini Cranberry Muffins

1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup potato starch
1/2 cup sweet rice flour
3/4 cup sugar
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons total: cinnamon, nutmeg, ginger, cloves
1/2 teaspoon salt

Whisk these dry ingredients together in a bowl until they become "one flour."

Then add in:

1 cup sour cream
2 large eggs
1/3 cup vegetable oil
2 1/2 - 3 cups zucchini and summer squash, grated
1/3 cup dried cranberries, finely chopped (if you prefer, you can rehydrate them a bit with some water and lemon juice)

Stir until completely combined. Prepare a muffin tin with baking cups, and spoon batter in until they are 3/4 full. Bake at 375 for 20 minutes. Allow to cool after baking (I'm serious - they're much better when they're room temperature!) This makes 12 muffins.

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'Tis the season for a whole lotta great produce from the garden. Here are some other great gluten free ways to use zucchini from fellow bloggers.

Gluten Free Zucchini Muffins by yours truly
A Year of Slow Cooking: End of Summer Harvest Soup Slow Cooker Recipe
Pesto Zucchini Tomato Gratin Karina's Kitchen: Gluten-Free Recipes
Zucchini Crust Pizza Flatbread at Book of Yum
Carrot Zucchini Muffins by Gluten Free Mommy
Closet Cooking: Herbed Zucchini and Feta Quiche with a Brown Rice Crust by Closet Cooking
Mary Hunt's Zucchini Curry Soup at Godairyfree.org
Zucchini Stuffed with Pinenuts and Herbed Basmati Rice Recipe from FatFree Vegan Kitchen
Baked Eggplant Zucchini Spaghetti from Gluten Free Mommy
Light Zucchini Hummus by Wasabimon
Low Carb Gluten Free Pizza (with a Zucchini Crust) made by The Gluti Girls

[how to re-warm gluten free muffins]