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Gluten Free Zucchini Bread & Muffins

These zucchini bread and muffins are full of flavor and free of gluten, dairy, eggs, soy, and nuts! Low in sugar, high in fiber, and rich in many nutrients, these zucchini muffins make a great snack, nutritious dessert, or a tasty breakfast on-the-go!
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Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

Wet Ingredients
  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 1/4-1/2 cup sugar of choice (I used coconut)
  • 1/2 cup canola oil or coconut oil
  • 1 cup zucchini grated
Dry Ingredients
  • 1.5 cup gluten free flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice optional
Optional mix-ins
  • raisins
  • chocolate chips
  • chopped nuts walnuts, pecans, etc

Method
 

  1. Preheat oven to 350°F. Oil/spray bread pan or muffin pan.
    2. In a large bowl, mix wet ingredients until well combined.
    3. Add dry ingredients to wet ingredients in the large bowl, and mix until combined.
    4. Stir in any optional ingredients.
    5. Pour into prepared pan. For bread, bake at 350°F for 40-50 minutes. For muffins, bake for 20-25 minutes. To check if batter is baked, insert toothpick in middle of bread or muffin and if it comes out clean it is done.
    6. Cool and store in an airtight container in the fridge.