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You are here: Home / Breakkie / Zucchini Bread Muffins (Gluten-free, paleo, dairy free)

Zucchini Bread Muffins (Gluten-free, paleo, dairy free)

September 28, 2020 by Jasmine

HELLA moist zucchini bread sums this recipe up. Since we peeled the zucchini before grating, we made this in hopes to hide some veggies into your kid’s breakfast or snack!

My kid is turning into a picky eater, but that will not stop me from including a good amount of fruits and veggies into her meals! The trick is to use veggies that aren’t overpowering in flavor – like zucchini for example.

I hope this recipe becomes a family staple in your home, and please leave a comment below and let me know what you think if you try the recipe. Also tag me on Instagram @fullasamother #fullasamother – I’d love to see your creations!

RECIPE SHOPPING LIST:

  • Otto’s Cassava Flour
  • Bob’s Redmill Baking Powder
  • Redmond Sea Salt
  • Simply Organic Ceylon Cinnamon
  • Wholesome Coconut Sugar
  • Chosen Foods Avocado Oil
  • Simply Organic Vanilla Extract

Zucchini Bread Muffins (gluten-free, paleo, dairy free)

Jasmine
Print Recipe
Course Breakfast
Cuisine American

Ingredients

  

  • 1 ½ cups cassava flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup peeled & shredded medium-sized zucchini
  • 2 large eggs room temperature
  • ½ cup coconut sugar
  • ¾ cup cashew milk or milk of choice
  • 2 tablespoons avocado oil
  • 1 teaspoon real vanilla extract
  • ½ cup assorted toppings chocolate chips, grain-free granola, dried cranberries, blueberries, etc.

Instructions

 

  • Preheat the oven to 350F degrees and line a muffin pan with cupcake liners.
  • Peel and grate zucchini, then drain excess water using paper towels.
  • In a large mixing bowl, sift dry ingredients (flour, baking soda, baking powder, salt, and cinnamon)
  • In a separate mixing bowl, add shredded zucchini, eggs, sugar, milk, avocado oil, and vanilla extract, then whisk until fully combined. Add flour mixture to wet ingredients, and use a rubber spatula to combine. Fold in toppings of choice and scoop the batter into the muffin tins, about ¾ of the way full.
  • Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Serve warm and enjoy!
  • Can be stored in an airtight container for up to 3 days.
Keyword dairy-free, gluten-free, paleo

Filed Under: Breakkie Tagged With: dairy free, gluten-free, paleo

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Hello and welcome to Full as a Mother! I’m Jasmine, recipe developer, meal planner, and grocery shopaholic.

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