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.
gluten free lemon zucchini bread
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.
I actually made a chocolate chip cookie version of these (let me know if you want the recipe!), but decided an unsweetened version would be great as light, gluten free buns for burgers or sandwiches. I made these on the smaller side for more of a slider burger and I’m obsessed. These are gluten free and vegan, so everyone can enjoy
These buns are super easy to whip up since they only have a few ingredients and you can shape them how you want. The sparkling water is what gives them their airiness, making them light and fluffy like clouds! Henry the name ;). They will puff and spread a bit while baking, so don’t flatten them out on the tray, keep them round and stacked.
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.
gluten free cinnamon roll muffins
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.
paleo banana bread coffee cake
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,
gluten free and dairy free banana bread 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!
Growing up, the lemon Girl Scout cookies were one of my favs. They don’t make the one I had growing up anymore, but they have these new Lemonades which are a lemon sandwich cookie. Since I can’t eat gluten, I’m not exactly sure what they taste like, but here’s my version… healthier of course! 😊
These cookies start out with a lemon shortbread. I utilize white sweet potato as the base for the icing. I love using white or Japanese sweet potato for an icing because it’s mild and holds it’s form, plus we are sneaking in a veggie! Trust me, you’ll love it too! The sweet potato serves as a base for a lemon icing that we’ll sandwich between two shortbread cookies
Important note:
These cookies have a strong lemon flavor. If you love lemon, you’ll love these! If you prefer something more subtle and mild, leave out the lemon zest and juice in cookie and only include it in the filling. They’ll still turn out great.
1cupcooked and mashed white or japanese sweet potato
1/4cuppowdered sugar*
2Tbsplemon juice
1tsplemon zest
1tspvanilla extract
1Tbspcoconut oilmelted
Instructions
Whisk all of your dry ingredients for the cookies together and set aside.
Beat all of your wet ingredients for cookies together in a large bowl.
Add dry to wet and mix to combine.
Form the dough into a ball then wrap in plastic wrap and place in the fridge for 10-20 minutes.
While dough cools, preheat oven to 350F and make your icing.
For the icing, blend everything together until smooth. You can add more sugar if you want it to be sweeter.
Place in the fridge until ready to use.
When ready to bake the cookies, roll out the dough between two pieces of parchment paper until about 1/4 inch thick.
Use a cookie cutter or glass to cut an even amount of round cookies out. Place on a parchment lined baking sheet.
Bake for 12 min.
Let cookies cool for 5 min on the cookie sheet, then transfer to a wire rack to finish cooling.
When ready to assemble, scoop icing into a piping bag (or plastic bag and cut tip off) then pipe some icing onto half the cookies. Sandwich with another cookie on top and enjoy!
Notes
*I make my own powdered sugar by blending 1 tbs of tapioca, arrowroot, or corn starch with 1 cup of white sugar on high until you get a fine powder.
These oil free, protein-packed banana muffins are gluten free and dairy free. The perfect snack or dessert!
gluten free protein banana muffins
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!
gluten free and dairy free protein banana muffins
How to Make Gluten Free Protein Banana Muffins
Ingredients:
Bananas
Maple syrup
Egg
Vanilla extract
Pea protein (My favorite is the Sprout Living brand which is linked. Use code LEMONSNLYME20 for 20% off your order)
Mash bananas then whisk or blend together with remaining wet ingredients.
Add dry ingredients and mix until combined. Mix in chocolate chips if desired or sprinkle on top of muffins.
Divide batter into 9 muffin cups and bake for 20 minutes, until a toothpick comes out clean.
Let cool and eat up 🍌
gluten free and dairy free protein banana muffins
Can these gluten free banana muffins be made vegan?
The only non-vegan ingredient in these protein muffins is the egg. Although I have not tested using a vegan egg substitute, I think it would work just fine! The best protein for these muffins is a vegan pea protein.
What add-ins should I use?
Although these protein banana muffins taste great on their own, I love adding chocolate chips. You can’t go wrong with the chocolate and banana combo! Other add-in options that would be great include walnuts or even other fruit like blueberries. Adding an extra chopped banana for some texture would be wonderful, as well. Lots of options to experiment with!
These high protein banana muffins are oil free, gluten free, and dairy free. They are the perfect post-workout snack. High nutritional value and low in added sugar.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, Easy, gluten free, high protein
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 9muffins
Author Victoria Faling
Ingredients
2ripe bananas
2-4Tbspmaple syrupdepending on how sweet you like things
1egg
1tspvanilla extract
2scoopspea proteinuse code LEMONSNLYME20 for 20% off
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.
