Looking for a Zucchini Bread style recipe that's Gluten Free, Dairy Free, and contains no Refined Sugar yet still moist, decadent and flavorful?
Look no further.
A good friend of mine, behind the food blog The Visual Veggie, has been baking away some plant based Zucchini Bread, week after week. Everytime I would see snaps of her homemade bread on Insta stories I would instantly crave some so bad that it eventually drove me to create this batch of my own Zucchini bread inspired muffins. These are everything you get from the traditional Zucchini Bread and more. These Zucchini Muffins are a nice savory, carby, yet healthy morsel for when you're feeling a little peckish, and for a snacker like me these are a great nibble in-between meals.
Makes 12 Muffins
Ingredients
3 medium zucchinis (2 cups after water is drained out)
1/2 c coconut oil, gently melted
1/3 c monkfruit sweetener (sub for coconut sugar if you don't have access to this )
1/2 tsp baking soda
1 1/2 tsp baking powder
3 eggs
2 tsp cinnamon
1 1/2 cups gluten free flour mix
2 tbsp coconut flour
1/2 tsp pink salt
1/2 cup almond milk
1 tsp apple cider vinegar
What to do
Preheat oven to 350F on bake
Grate zucchini with a box grater and squeeze out as much liquid as you can. Do this by using a sturdy nut milk bag or pressing into a fine sieve. (This step is very important and contributes to the overall texture of the muffins.) The amount of zucchini once all liquid is removed should equal 2 cups.
In a separate cup mix your almond milk with apple cider vinegar and set aside to sour.
In a bowl mix together all your dry ingredients.
Add in your zucchini and mix until well combined and there are no visible clumps.
Make a well in the center and add your eggs, stir to combine.
Stir in your coconut oil until well combined.
Add your soured milk and mix well.
Dough should now be smooth and thick.
Spoon mixture evenly into a lightly greased muffin tin (can also use muffin cups for easier removal)
Bake for 20 minutes, muffins are done when a skewer can be inserted and comes out clean
Remove from the oven and let cool slightly
Serve warm with Tahini and Almond Cream Cheese or store in an airtight container for nibbles later.
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