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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.