Wheat free Zucchini muffins

Trying to reduce the risk of allergy development, we have been concious to rotate Patrick (and our) grains. We eat Kamut bread, use alternative flours in our home baking, buy wheat free/gluten free waffles. By reducing the frequency that we are exposed to each grain, we reduce the risk of becoming sensitive to it.
Here is a muffin recipe that I use a lot! You can swap out the zucchiini for any other veggie or fruit (like bananas of course!).

Recipe:

In large mixing bowl, combine the following ingredients:
1 cup shredded zucchini
1/2 cup canola oil
1/4 cup sugar
1 tsp salt

Then add:
one egg, beaten
1 tsp vanilla extract

In a separate small bowl, combine the following ingredients:
1 cup barley flour
1/2 cup arrowroot flour
1 tsp baking soda
1 tsp baking powder

Add the dry ingredients to the wet ingredients. Mix until just combined.

Add a 1/2 cup of walnuts.
(if I using pumpkin, I add raisins and walnuts; if I use bananas I add frozen raspberries and almonds).

Bake at 350 for 15-20 minutes. Makes 12 muffins.

Enjoy!!