Zucchini Muffins – Grain, Gluten & Nut Free

Zucchini muffins are the perfect way to use up the thousands of pounds of zucchini that we get from our CSA every summer. This year though we’re trying to limit our consumption of various grains, wheat in particular, and I have a tree nut allergy, so it was a bit of a challenge making our excess zucchini into delicious muffins.  It took a bit of fiddling but I’ve hit on a winning combination for grain free, gluten-free, nut free zucchini muffins. The key to making these zucchini muffins grain, gluten and nut free is coconut flour. I was lucky enough to find some coconut flour at our local Trader Joe’s. This was my first  foray into using coconut flour as a replacement for wheat flour. I’d used rice flour in the past but it tends to be very heavy and make for a  dense texture. The coconut flour baked up nice and fluffy.

These grain free, gluten-free and nut free zucchini muffins mixed up quickly, they took about 30 minutes from start to finish. They were so good they were quickly gobbled up by my kids who have been begging me to make more ever since. These zucchini muffins are also great with a nice cup of iced coffee!

Grain, Gluten & Nut Free Zucchini Muffin Recipe

Preheat oven to 350°F

• 1/2 C. Coconut Flour
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 4 Eggs
• 3 Tbs. Maple Syrup
• 2 C. Shredded Zucchini
• 2 Tbs. Coconut Oil
• 1 Ripe Banana (mashed)

Nutrition