Gluten-Free Zucchini Bread Or Muffins

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Gluten-Free Zucchini Bread Or Muffins

Course Appetizer, Breakfast, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings muffins

Calories 180kcal

Ingredients

2 chia "eggs" Mix together 2 tablespoons of chia seeds and 10 tablespoons of water and wait for it to thicken for about 5 minutes.
1/2 cup maple syrup
1/3 cup extra virgin olive oil
1/2 cup grass-fed Pasteur-raised milk or 100% coconut milk
1/4 teaspoon ground cardamom
1/4 teaspoon unrefined salt
1 teaspoon baking soda
2 cups blanched almond flour
1 very large zucchini chopped in a food processor. When you’re shopping. Note, zucchini is different from summer squash.

Instructions

Preheat oven to 350 degrees F.
Whisk together the wet ingredients—chia eggs, maple syrup, olive oil, and milk—in one mixing bowl.
In a second bowl, thoroughly mix together the nutmeg, salt, baking soda, and gluten-free flour (or wheat-based flour if you prefer).
Use a spoon to mix your chopped zucchini into your wet ingredients.
Combine the contents of both bowls and mix them together. It’ll be lumpy. That’s good. If you’re adding mix-ins, add them now.
Spoon your batter into baking cups of your muffin pan or directly into your loaf pan. Although I use a nonstick silicone muffin pan, which is great for preventing messes, I still used baking cups for this recipe. These won’t rise much while baking so you can fill them pretty full.
Bake for approximately 30 minutes for muffins or 60 minutes for bread. Test for doneness with a toothpick. Both the muffins and gluten-free zucchini bread firm up a little while cooling. You can cool the bread in the loaf pan and the muffins on a wire rack.

Notes

Optional Add-Ins To Make This Healthy Recipe Even Healthier:

Chia seeds
Flaxseeds
Hemp seeds
Pumpkin seeds
Walnuts or other mix-ins (even dark chocolate chips, blueberries, raisins, or coconut flakes!)

If I’m using chia, flax, or hemp seeds, I use no more than about a teaspoon. See how you tolerate them. If you’re using flax or chia “eggs” instead of chicken eggs, I wouldn’t recommend adding more as a mix-in.

However, adding a mix-in with vitamin C is good idea for a healthy recipe. Adding the vitamin C from the blueberries to the loaves would help you absorb the iron that’s in them, especially if you follow a plant-based diet!

Nutrition