Gluten Free Zucchini Muffins

3 1/4 cups grated zucchini

1 1/2 cups all purpose gluten free flour

3/4 teaspoon xanthan gum (omit if already in flour)

2/3 cup gluten free oat flour (can grind oat flakes)

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 cup packed light brown sugar

1 cup raisins (or chocolate chips, dried fruit or nuts)

1/2 cup virgin coconut oil (melted and cooled) (or butter)

4 eggs (beaten)

1/2 cup buttermilk

Preheat oven to 350 degrees.  Line muffin cups for 24 muffins.

Prepare the zucchini by grating it and then squeezing out the extra moisture (can wrap in clean towel and squeeze).

In a large bowl whisk together-

1 1/2 cups all purpose gluten free flour

3/4 teaspoon xanthan gum (omit if already in flour)

2/3 cup gluten free oat flour (can grind oat flakes)

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 cup packed light brown sugar

In a small bowl toss the raisins with about 1 tablespoon of the dry ingredients.

Add the grated zucchini to the large bowl of dry ingredients and mix to combine.

Create a well in the dry ingredients and add the oil, eggs and buttermilk-mixing after each addition.

Add the raisins and mix to combine.

Fill the muffin cups 2/3 full and bake in 350 oven for 20 minutes.