Super Moist Gluten Free, Dairy Free Zucchini Muffin Recipe
Running out of ways to enjoy your garden zucchini? It’s time for gluten free zucchini muffins! Hands down, these are the moistest, most delicious zucchini muffins EVER. Using my friend Wendy’s grandmother’s recipe, I swapped out the vegetable oil for coconut oil, used gluten free instead of wheat flour and the results? Click on the video on my Instagram account to watch my son’s friends’ reactions when they bit into a muffin. Pure boy joy!
Preheat oven to 350 degrees F.
In a large mixing bowl, add:
3 large organic eggs, beaten until fluffy
1/3 cup organic light brown sugar
1/3 cup organic regular sugar
1 cup organic coconut oil
1 T organic vanilla
Beat above ingredients until thick and caramel colored. I use my Kitchen Aid mixer, a hand mixer will work well too.
2 cups Pamela’s Gluten Free Pancake and Baking Mix
1 T organic cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
Mix all ingredients just to combine and add:
4 cups coarsely grated zucchini lightly packed
2 cups walnuts (optional)
Grease two 12 count muffin tins and bake for 30 minutes. Makes 24 muffins.
Enjoy and have a wonderful day!