Hi Lucy, That recipe was written back in 2013. You would probably like this recipe which is a guest post but it is made with coconut flour, https://www.sugarfreemom.com/recipes/sugar-free-low-carb-keto-chocolate-chip-zucchini-muffins/

Oat flour works well for me.

Sheila, Bob’s Red Mill All Purpose Baking Flour is a proprietary blend of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, Fava bean flour.

I just used four zucchini and ended up with 24 not quite sweet enough cupcakes, I was in no way scrimping on the mixture so maybe it’s best to grate first to get the measurements right.

thanks HEather!

Really? I’m so surprised you had a dry texture. Maybe the cooking time was just too long for your oven. May I ask which brand of gluten free flour you used?

Sorry again,I didnt get to finish and did not mean to sound so harsh. This was my first attempt at gluten free and used the same products and they were so dry, I even added more oil and applesauce and still so dry.

At least 1/2 cup would probably be needed.

I mean sorghum, tapioca, potato, a mix, what ratio … ??

Currently using Bob’s Red Mill and I also have on hand King Arthur brand as well.