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.
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.
Let’s make some delicious zucchini chocolate chip muffins for the warmer weather! These gluten free muffins are easy to whip up and they pack a nutrient punch too. Zucchini muffins are such a yummy way to get your veggies in and these muffins are perfect for most diets. They are low in sugar, dairy free, and I also provide a paleo option if you are grain free
gluten free chocolate chip zucchini muffins
These chocolate chip zucchini muffins are made with a blend of gluten free flours to get the perfect texture. They are kept moist by the extra liquid from the zucchini and are lightly sweetened with some maple syrup and the chocolate chips.
These gluten free muffins are the perfect healthy treat. They are lightly sweetened, allergy friendly, and packed with nutrients. They can also be made completely paleo.
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!
Have you always wanted to try the infamous Speculoos Cookie Butter (from Trader Joes), but can’t eat gluten? I sure have! I finally recreated the cookie butter and had my gluten eating friends test it. They said my version tasted similar all while being healthier and lower sugar! I can’t wait to for you to try this gluten free cookie butter.
This homemade cookie butter does have a few steps. You first have to make the gluten free Biscoff cookies. These are a pretty basic graham cracker like cookie. Once those have baked and cooled, you’ll blend them up with some melted coconut oil and a few other ingredients to get a smoothie cookie butter.
This homemade cookie butter tastes similar to the original all while being gluten free, nut free, and lower in sugar! We'll use homemade gluten free biscoff cookies combined with Speculoos seasoning to make this healthy version of cookie butter.
1/4cupwhite sugaror 2 tbs white sugar, 2 tbs dark coconut sugar
1/4tspsalt
1/2tspbaking soda
1Tbspspeculoos seasoningrecipe below
1/4cupcoconut oil
3Tbspmaple syrup
1tspvanilla
Speculoos Seasoning
1Tbspcinnamon
1/4tspnutmeg
1/4tspcloves
1/2tspginger
1/4tspcardamomif you have it (can leave out if don’t)
Instructions
First, make the cookies. Preheat oven to 350F.
Sift the flours together then mix with remaining dry ingredients.
Combine all the ingredients together and mix until a dough forms.
Roll the dough out on a floured surface and cut into squares or whatever shapes you want.
Place cookies 2 inches apart on a parchment lined baking sheet and bake for 12-17 minutes until golden and firming up to the touch. Remove from the oven and let cool completely.
Once cookies are done and cooled, blend them in a high speed blender or food processor into a fine powder. Add remaining dry ingredients and blend again.
With blender or food processor on low, drizzle in the melted coconut oil and let blender run until you get a smooth butter. This can take some time so be patient and clean up the kitchen while the blender runs 😉. If the butter is not coming together or smooth enough, you can add some more melted coconut oil until you get the consistency you like.
Taste the cookie butter and add more seasoning if desired.
If you want the cookie butter to harden, place it in the fridge. You’ll just have to leave out to soften when ready to eat. This keeps fine in the pantry too!
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.
