Zucchini Pumpkin Muffins {gluten-free}
https://delightfulmomfood.com/pumpkin-zucchini-muffins-gluten-free/Scan to open on your phone
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Preheat the oven to 350 degrees F. Coat a muffin pan with cooing spray or add liners then spray.
Prepare the zucchini by shredding it then squeezing out all of the water and patting it dry with a paper towel or dish towel.
In a mixing bowl combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate mixing bowl add the wet ingredients: maple syrup or honey, pumpkin puree, egg, vanilla extract, and prepared zucchini. Mix well then pour the wet ingredients into the dry ingredients and combine completely. Fold in raisins (or chocolate chips) and nuts. Pour into 12 muffin tins.
Bake 26-30 minutes or until a toothpick comes out clean. Move to cooling rack and let cool for 5 minutes before removing.