Ingredients
3 eggs
1 cup light olive oil
1 cup coconut sugar
3 cups gluten-free flour (we used Bob’s Red Mill Gluten-free one to one)
1 teaspoon kosher salt
1 teaspoon baking soda
3 teaspoons cinnamon
¼ teaspoon baking powder
3 cups grated raw zucchini
3 teaspoons vanilla
½ cup chopped pecans
½ cup raisins
Instructions
Preheat oven to 325F.
Using a hand or stand mixer, add the oil, eggs, and sugar and mix until smooth and creamy.
Using a sifter, sift the flour, salt, baking soda, cinnamon, and baking powder over the creamed mixture. Stir to combine.
Add the zucchini, vanilla, pecans, and raisins. Stir to combine. Pour into greased muffin pans.
Place in the oven and bake until a toothpick comes out clean, about 15–18 minutes.
