Gluten-Free Zucchini Muffin

Ingredients:

• 1 large zucchini
• 210 g gluten-free baking flour mix
• 1 teaspoon of psyllium husk
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 0.5 tsp. nutmeg
• 1/4 tsp ground cardamom
• 0.5 tsp salt
• 1 egg
• 0.5 cup white sugar
• 1/3 cup brown sugar
• 1/4 cup olive oil
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract

Preparation:

1. Preparation for baking: Preheat oven to 180°C. Grease a 23cm x 10cm loaf pan.
2. Preparing the zucchini: Grate the zucchini into a bowl. Place it between two layers of paper towels and squeeze out any excess moisture into the sink. This will prevent the cake from becoming too wet. Set aside about 230 grams (about 2 cups) of the squeezed zucchini.
3. Mix dry ingredients: In a large bowl, combine the flour mixture, psyllium husk, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt.
4. Mix wet ingredients: Mix eggs, sugar, olive oil, yogurt and vanilla extract.
5. Preparing the dough: Add the drained zucchini to the wet ingredients and combine. Fold the dry ingredients into this mixture. Using a spatula, stir until the flour is incorporated and the mixture is smooth.
6. Pour the batter into the prepared pan. Place the pan in the oven and bake until the top is crispy brown and a toothpick inserted into the center comes out clean, 45-55 minutes.
7. Let the cake cool in the pan for 10 minutes. Then turn it out onto a wire rack and cool completely.