an easy treat to make with your farmer’s market haul
gluten & dairy free
Every summer growing up we had ALL the zucchini things because of my mom’s garden. No joke, we had zucchini for every meal–muffins, zucchini parmesan, cake, cookies and more. You’d think I’d be sick of zucchini recipes by now but they’re still one of my favorite parts of summer.
This is a new recipe created by my wonderful parents that I had to share with you all. These didn’t even last a week in my house!
These can be made into muffins or mini loaves (or a whole loaf–just increase baking time).
This recipe is gluten and dairy free. You can swap sugar for monkfruit or coconut sugar to be refined-sugar free. You may be able to make vegan by swapping in flax eggs, but I have not tested this.
The following makes about 18 muffins or 12 mini loaves:
- 3 eggs
- 1 cup oil
- 1 tbsp vanilla
- 2 tsp lemon juice
- 2 1/4 cup cane sugar
- 2 cup shredded zucchini
- 3 cup gluten free flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp poppy seeds
- 1 pint blueberries + 1 tsp gluten free flour
Preheat oven to 350F. Grease mini loaf pan, or add liners to muffin tin.
Beat together eggs, oil, vanilla, lemon juice and sugar. Next, fold in the shredded zucchini. In a separate bowl, whisk the flour, salt, baking, powder and baking soda.
Gradually combine the two mixtures. Once fully blended, fold in the poppy seeds and blueberries.
Pour mixture into the pan. Bake for 15-20 minutes or until a toothpick/fork comes out clean. Let cool for 5 minutes then transfer to cooling rack for at least 10 more minutes.
Enjoy! These should be refrigerated, they also freeze really well!