I’ve been making banana bread and zucchini bread for years, back when I wasn’t worried about wheat and gluten or the havoc it would one day wreak on my body. So they were among the first of the breads and muffins I experimented with when I went gluten-free and decided to try my hand at making my own. I confess, I went into the process feeling a little perplexed by all the different gluten-free flours and starches used. So I decided, rather cockily I might add, that I didn’t need to worry about all of that. I’d just figure it out. I’d do my own thing. I’d wing it. The result? The first few loaves could have been used to brick up the side of a house. Truly. But eventually I gave in to the fact I couldn’t bake the way I had before. When I accepted that I had more success. Now I bake and freeze muffins all the time. And it’s nice being able to have gluten-free treats on hand for my family and friends. Like these lemony flavored muffins, which take the traditional zucchini bread and give it a nice, tangy twist. Pun intended 
Oh, and these can be made both egg-free and dairy-free, if you like. =)
Lemon Zucchini Muffins
Ingredients:
- GF flour mix - 1 1/2 cups
- coconut flour - 1/2 cup
- coconut sugar (Sucanat, organic cane sugar or honey) - 2/3 cup or 1/3 cup agave
- baking powder - 1 teaspoon
- baking soda - 3/4 teaspoon
- sea salt - 1/4 teaspoon
- zucchini (finely shredded) - 1 cup
- lemon zest (approximately 1 lemon) - 1 Tablespoon
- lemon juice (approximately from one lemon) - 2 Tablespoons
- egg - 1 or 1/4 cup egg whites or *1/4 cup egg replacement
- unsweetened applesauce - 1/2 cup (4 oz.)
- coconut milk, almond milk (or milk of your choice) - 1/2 cup
Instructions:
Preheat oven t0 350 degrees Fahrenheit. Spray muffin tin or use paper muffin cups
Measure flours, sugar, baking powder, baking soda, and salt and whisk with a fork. Then add the finely shredded zucchini and mix it through, coating the zucchini (and separating all of the clumps). In a separate bowl measure the lemon juice, zest, applesauce, egg, and coconut milk and stir before adding to the dry mixture. Mix by hand only! Then fill muffin tin and bake for 18 - 20 minutes (or until a toothpick comes out clean).
Makes 12
* If using an egg replacement, be sure and prepare it before adding it to the liquid ingredients. An egg alternative may be made by mixing 1 Tablespoon Chia seeds or ground Flax seeds and 3 Tablespoons hot water and allowing to sit until it forms a thick gel. Then add as you would an egg.
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