Breads and Muffins

When I started Good Food Dear Friends a little over a year ago, I meant for my main focus to be gluten and dairy free sweets and treats.  In fact, the name even says it all.  Good Food Dear Friends was born from Gluten Free Dairy Free (GFDF).   Those were the food restrictions I was dealing with, and that was where my interest was.  In the many months that followed, however, I quickly realized that there are a lot more food sensitivities than just gluten and dairy, and many people really struggle to find tasty treats that are safe for them and their loved ones.

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I have made sugar free breads and coffee cake.  I have attempted sugar free chocolate chip cookies, but haven’t been pleased with the results yet.  I have researched and prepared treats with carob for people who are chocolate free.  I have even just found out that some people are sensitive to latex found in certain foods.  I know!  Right?  I had no idea, so I had to  look it up.  Here is an article with a list of foods that contain latex!

One of the most common requests I get is egg free, especially for kids.  I did an egg free “smash cake” for an adorable 1 year old a few weeks ago. 

My first “naked” cake. The pictures were adorable!!

I also made some lemon blueberry muffins for him as well.  I’ve used flax seed eggs and applesauce or dairy free yogurt as a replacement for eggs with great success.  Of course, the GFDF baking mixes available here can easily be made egg free with whatever your favorite egg replacement might be.

I recently was given several “caveman club” zucchinis and yellow squash, so I spent a couple of days shredding them and prepping them for the freezer.  I usually measure out 1 to 2 cups, which I put in zip bags, and then put those in a freezer bag for storage until I need them.  I ended up with 5 cups of shredded yellow squash and about 3 times that much shredded zucchini.  That was going to be a lot of plastic zip bags, which I was reluctant to do on so many levels.  So I froze ½ cup portions in muffin pans and then put them in a couple freezer bags for long term storage. 

This is only a part of the zucchini I shredded last week!
I decided this was a more practical way to store my frozen zucchini. Instead of 1-2 cups per ziplock bag, I can store several of these in one bag, and take out just what I need.

Since I have so much zucchini, I posted my bounty on my Good Food Dear Friends Facebook page to let people know, and I was contacted by a mother who wanted to order zucchini muffins for her gluten free, egg free son.  I found a great recipe (I have an amazing zucchini bread recipe that I normally use, but I wanted to try one specifically written for this change) and did my GFDF magic, converting it to one that will be safe for him.  I made an extra muffin so I could check it out, and they are pretty yummy!

So here is that recipe!  Are there other egg free (or different allergans?) recipes that you’d like me to try?  Let me know and I will do what I can to help you find a sweet treat.  If you try this recipe, please leave a comment below so I know how it worked for you. 

GFDF Egg Free Zucchini Muffins

Looking for a great way to use up those summer squashes, even for your food sensitive family? Here is a great recipe to use now, or when you find your frozen stash of shredded zucchini this winter!
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 6


  • oven


  • 2 cups sugar
  • 3/4 cup dairy free yogurt
  • 3/4 cup oil (I use canola)
  • 1 1/2 tsp vanilla
  • 1 tbsp Apple cider vinegar
  • 2 cups shredded zucchini
  • 3 cups GF oat flour/sorghum flour blend see note below
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp psyllium husk powder
  • 2 1/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 to 1 cup chopped walnuts (optional)


  • Preheat oven to 350 degrees. Grease 2 muffin pans.
  • Pour yogurt into mixing bowl. Add sugar and blend until creamy, approximately 2 minutes.
  • Add oil and blend thoroughly. Then mix in vanilla and vinegar.
  • Stir in zucchini and stir to combine.
  • Combine dry ingredients then add to wet ingredients, mixing until just combined.
  • Add nuts and mix in, if using.
  • Measure approximately 1/4 cup of batter to each muffin cup and bake for 30 minutes, or until knife inserted in muffin comes out clean.
  • Allow to cool for 15 minutes, then remove from muffin pan.


I make a flour blend using a 10:3 ratio of GF oat flour (10 cups) and sorghum flour (3 cups) for use in almost all of my baking.  
This recipe can also be used to make 2 loaves of bread.  Grease and flour loaf pan.  Bake for 1 hour, or until knife inserted in middle of loaf comes out clean.
Resist the urge to open the oven door and check on progress until end of baking time.  The cool air may cause the muffins and bread to sink in the middle.  You can also allow finished product to cool in oven, with temperature turned off and door slightly open.

Published by hollandgirlfarm

I am a Christian, wife, mother, grandmother, and new Homesteader! I will be sharing gluten and dairy free recipes and tips, herbal teas and medicinals, and new adventures as we explore the world of homesteading. I'm happy to have you join the fun!

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