Gluten Free Zucchini Muffins

I'm down to my last zucchini and have been spreading it out all week. Sunday I made chocolate zucchini cake and today I made these yummy muffins. The original recipe was actually for Carrot Muffins, but I subbed in grated zucchini and added raisins. They turned out delicious - moist and soft with just enough spice. They'd be good with a little glaze if you make them for a special occasion!

Zucchini Muffins - gluten free

2 cups gluten free flour mix
1/2 cup brown sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthum gum
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1/2 cup sweetened shredded coconut
1/2 cup raisins (optional)
1/2 cups milk
1/3 cup oil
2 eggs
1 teaspoon vanilla

Heat oven to 350 degrees and place muffin papers in muffin tin (makes 18).

Combine dry ingredients (first 8 ingredients listed in recipe) in a large mixing bowl. Add zucchini, coconut and raisins and stir to coat evenly. In a small bowl combine milk and oil. Beat in the eggs and vanilla. Add liquids to flour mixture and stir until just blended.

Fill muffin pans 2/3 full and bake 20-25 minutes (I baked for 22 minutes) or until light golden brown. They are delicious right from the oven, but taste just as good when cooled and reheated for 20 seconds in the microwave.