This Gluten Free Lemon Zucchini Bread is the perfect blend of winter and summer. As we head into the warmer months, it’s time to eat all the zucchini. This zucchini bread also has a paleo option, along with being dairy and nut free.
One of the best things about zucchini bread is how moist it is, thanks to the zucchini. I love how versatile zucchini is, so we’re taking this zucchini recipe to another level by adding lemon. Lemon loaf has such a delicious zing and it truly pairs perfectly in this recipe.
This gluten free bread recipe is simple to make. You just mix together the dry ingredients, which consist of a mix of gluten free and paleo flours. I do provide a completely paleo option! Then add in the wet ingredients and fold in your shredded zucchini. The easiest way to shred zucchini is in the food processor. No straining your arm and back muscles leaning over a hand grater, just throw chopped zucchini into the food processor, give it a little blitz, and you’re ready to go!
This gluten free zucchini bread is taken up a notch with the delicious zing of lemon. It is the perfect winter to summer recipe! I provide a completely paleo option for my grain free friends and this recipe is also nut and dairy free. An allergy friendly bread for everyone.
You need to make these allergy friendly muffins. They are a combination of three of the most delicious things- chocolate, raspberry, and crumble. These gluten free muffins also have a paleo option and are completely dairy free and nut free.
I always use Enjoy Life chocolate chips when baking because they are allergy friendly. Dark chocolate is my favorite, but feel free to use semi-sweet. These gluten free raspberry muffins are made with a mix of gluten free flours, but I provide substitutions if you are trying to keep these fully grain free.
The crumble topping makes these muffins. Having that soft center full of sweet raspberries and chocolate balanced out with the crunch of a crumble topping is perfection. I hope you enjoy these delicious muffins as much as I do!
These delicious gluten free muffins are filled with all delicious raspberries and chocolate then topped off with a crunchy crumble topping. They can be made completely paleo and are dairy and nut free.
There is pumpkin in these muffins and it compliments the cinnamon perfectly. These muffins are delicious and the pumpkin adds just the right amount of moistness (sorry). If you are making these during the holiday season, they are a great addition to a breakfast spread. If you are making them at another time in the year, they are still amazing and I’ve got substitutions for the pumpkin below.
These muffins are gluten free, dairy free, paleo, and allergy friendly making them perfect for snack, dessert, or to pair with breakfast. You can blend a little vanilla protein into the icing if you want for an added protein boost (and/or use greek yogurt if you can tolerate dairy!).
What about the pumpkin?
Feel free to substitute the pumpkin for applesauce or mashed banana.
These grain free muffins are healthier version of a cinnamon roll, but in muffin form! They are the perfect addition to breakfast, snack, or a little sweet treat at the end of the night. Gluten free, dairy free, and nut free.
1/4cuppumpkin pureecan sub applesauce or mashed banana
1/4cupmilk of choice
1/2tsp.vanilla
Topping
1Tbspcoconut sugar
1tsp.cinnamon
Glaze
1/2cupyogurt of choice
2Tbsppowdered sugar
2tsp.melted coconut oil
Instructions
Preheat oven to 350F.
Whisk all dry ingredients for muffins in a bowl.
Beat all wet ingredients for muffins in another bowl.
Add dry to wet and mix on low to combine.
Divide batter into a lined muffin tin.
Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
Bake for 22-25 minutes until a toothpick comes out clean.
Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
When muffins are cooled, drizzle the glaze over each muffin.
Why not combine two of the best breads out there? Banana bread and coffee cake are the perfect combination. We’re taking a gluten free banana bread and elevating it by combining it with coffee cake. This delicious paleo cake is filled with delicious cinnamon flavor, sweet bananas, and the perfect crumb topping.
This gluten free coffee cake is completely paleo, dairy free, & nut free! It’s delicious and the perfect snack or dessert. It’s easy to whip up, so if you’ve got some extra ripe bananas, I highly suggest you get to baking!
We’ll make a paleo banana bread base with a combination of paleo flours, ripe bananas, and just enough maple syrup to sweeten the deal. Then top it off with a gluten free crumble topping that is the perfect mix of sweet and crunchy. This delicious banana bread coffee cake is half the sugar of the average coffee cake,
This delicious banana bread coffee cake is full of flavor, low in sugar, and allergy friendly. It’s the perfect snack, dessert, or addition to a brunch spread! There is no gluten, dairy, or nuts in this recipe.
Mix your cinnamon sugar filling in a small bowl and set aside.
Whisk all dry ingredients for the bread together.
Beat all wet ingredients for the bread together.
Add the dry ingredients to the wet and stir to combine (or mix with paddle attachment on lowest setting).
Pour half the batter into a parchment lined 9×9 (or loaf pan). Sprinkle filling evenly then top with other half of the batter.
In a small bowl, combine all of your topping ingredients and mix until you have a crumbly texture that holds together. Evenly crumble topping over the banana bread.
Bake 40-45 min until a toothpick comes out clean.
While bread is cooling, make your icing by mixing the yogurt and sugar together. Add the melted coconut oil and mix quickly. Set in the fridge.
When bread is cool, drizzle icing on top. Slice and serve!
These are the easiest, simplest banana muffins that are also packed with protein. With no oil, each muffin is only 100 calories, basically no fat, and ~6 grams of protein. They are pretty much the perfect carb to protein ratio which makes chowing down on a few of these an excellent as a post-workout snack!
No Oil Banana Protein Muffins
Makes 9
Ingredients:
-2 ripe bananas
-2-4 tbs. maple syrup (depending on how sweet you like things)
-1 egg
-1 tsp. vanilla extract
-2 scoops of pea protein (sprout living or nuzest are what I’ve tried, protein content is lower with nuzest)
These gluten free donuts have a secret protein boost to make them more filling, nutrient-dense, and delicious! These baked donuts are an healthier Entenmann’s copycat with two options to pick from- chocolate covered or cinnamon crumble. Both varieties are gluten, dairy, and nut free.
gluten free donuts
I love making baked donuts because you don’t have to deal with the whole frying process. You just make the batter, pipe it into a donut tin, bake, and you’re done! No messy oil, no burning yourself, and way healthier!
Recipe Notes
Do I need a special pan? In order to make homemade donuts, you will need a donut tin. Here is a great option or this one.
What protein is in these donuts? To boost the nutritional value of these gluten free donuts, these donuts contain pea protein. Another variety of protein will not work. Pea protein acts like flour whereas proteins like whey or beef isolate dissolve.
Other ingredient notes: To keep these baked donuts gluten free, a combination of gluten free flours is used. And to make these dairy free donuts, opt for a dairy free yogurt variety. You’ll want to use a thicker yogurt like Forager or a dairy free Greek yogurt.
These gluten free protein donuts can be made two ways and are completely dairy and nut free. They are a healthier take on a classic treat that taste like an Entenmann’s copycat!
If you are making the cinnamon crumble topping variation, mix all of your crumb topping ingredients together except for the coconut butter and set aside. You should have a crumbly texture that still holds together.
For the donuts, preheat oven to 350F.
Whisk all the dry ingredients together in a bowl.
In a large bowl, whisk all wet ingredients together in a large bowl. Add the dry to the wet and use a spatula to combine (or use the paddle attachment on a standing mixer).
Grease your donut pan well. This is important!
Scoop batter into a piping bag or a plastic bag. If using a plastic bag, cut the tip off. Pipe the batter into the pan.
If you are making the cinnamon crumb variation, sprinkle your crumb topping on top of the donuts and press down gently so it sticks to the batter.
Bake for 14-16 minutes, until a toothpick comes up clean. Let donuts cool for at least 10 minutes before flipping them onto a wire rack to complete cooling.
CINNAMON CRUMB VARIATION: once donuts have cooled, you can drizzle coconut butter on top for a “glaze” (or use a homemade glaze of your choice).
CHOCOLATE VARIATION: once donuts have completely cooled, melt the chocolate chips and oil together over low heat until you have a smooth chocolate sauce. Dip the donuts into the chocolate until covered to your liking. Let them drip dry on a wire rack until chocolate is solid again.
Keep donuts stored in an airtight container in the fridge for up to 5 days.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
