Gluten free zucchini bread muffins

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One of my dearest friends, Jenny Bradley (@jennybradley), happens to be a vegan baker (again, I struck gold in the friend department). She is my go to source when I have questions about baking (or need a shoulder to cry on about my latest dating drama), and she recently started a blog just for that:

She posted a zucchini bread recipe, so of course I had to try making it. I was in what I deemed an “emo” headspace (aka “why hasn’t he called me back?!), so I popped on (Spotify) some Built to Spill, a la 1994, and got to baking. I find that cooking and baking is a great creative outlet to put my energy towards when I’m having an off day, and at the end of the process I get to eat! Bonus!

Jenny had used this recipe as a base to make a gluten free coffee cake, which we’d discussed, so I dug into my memory and used the substitutes she’d suggested.   I also had some agave and maple syrup on hand, not brown rice syrup like she used, so I combined those. It was perfectly sweet, but not overboard. I made mine in muffin tins, but Jenny made it in loaf pans. I’ll give the baking times for both.


  • 2 flax seed “eggs” (recipe here)
  • 1 1/3 cup sweetener (I used 1/3c agave, 1c maple syrup, but you could use sugar, brown rice syrup, whatever you’d like)
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted coconut oil
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose, gluten free flour (I used 2c Bob’s Redmill, 1c Trader Joe’s)
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)


  1. Preheat the oven to 350°F (175°C). Oil two 5 by 9 inch loaf pans, or two muffin tins (dozen each)
  2. In a large bowl, mix together the syrups (or sugar), flax “eggs”, and vanilla. Stir in the grated zucchini and then the melted coconut oil.
  3. Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins, if using.
  4. Divide the batter equally between the loaf pans, or spoon into muffin tins until about 3/4 full (I ended up with 18 muffins). Bake for 55 minutes (check for doneness at 50 minutes), if you’re making loaves, or 40-50 minutes for muffins (depending on your oven), or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

My roommate and I enjoyed them when they were still pretty warm from the oven, smothered in Earth Balance. Not a bad way to spend a Friday night, and my mood definitely shifted from emo to optimistic.


7 responses to “Gluten free zucchini bread muffins

  1. Reblogged this on askaveganbaker and commented:
    The vegan zucchini bread is a success, with regular flour or a gluten-free mix!

  2. Wait, so did you not have to use xanthan gum? I heard flax seeds can be used as a sub for it (a commenter on Vegansaurus) and so I was wondering if it was even necessary in the gluten-free version!


    Where is the SHARE icon? I found one on the pear tart recipe.

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