Zucchini everywhere!!! With my garden in full swing, I have so much zucchini! I am not complaining at all! I put zucchini in so may dishes such as soups, stir frys, roasted veggies, sauces, muffins, loaves and may others.

These Spiced Zucchini Muffins are a delicious breakfast or snack!

Spiced Zucchini Muffins (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

1 c. gluten free flour mix (use mine or a commercial mix)

1/2 c. teff flour (or 1/2 c. more gluten free flour mix)

3/4 tsp. xanthan gum

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. sea salt (optional)

1/2 c. ground flax

1 c. palm sugar (or desired granulated sugar)

1/4 c. coconut oil

1/4 c. unsweetened apple sauce

2-2 1/2 c. shredded zucchini ***

3/4 c. milk alternative (I use coconut Milk)

1 Tbsp. lemon juice

3/4 c. chopped walnuts (optional/ omit for nut free)

Preheat oven to 400 degrees.

In a medium sized bowl, whisk together flours, xanthan gum, baking powder and soda, flax, spices, salt, and sugar. Set aside.

I another medium sized bowl, stir together coconut oil and apple sauce. Add in zucchini, milk alt., and lemon juice, stir well. Add in powdered ingredients. Stir until just mixed. Stir in walnuts.

Divide batter between twelve greased muffin tins. Bake for 20 -22 minutes or until toothpick comes out clean.

Makes 12 muffins. Will last three days in a sealed container on counter. Freezes well.

*** When I freeze my zucchini, I put 2 1/2 cups per package. Defrost and squeeze out excess liquid. ***

Shared On: Real Food Friday, Gluten Free Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Gluten Free Tuesday, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesdays, Wellness Wednesday, Healthy Vegan Friday