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Gluten Free Zucchini Muffins

Our son has been experiencing some difficulty with stomach discomfort when he eats bread and other baked goods and we think he might have a gluten intolerance. He’s waiting to be referred to have tests done but in the meantime I’ve been experimenting with some gluten free recipes and he has found that he doesn’t have the same stomach problems when he eats gluten free.

Cooking gluten free is fairly simple as I cook most things from scratch anyway. If I need to thicken a sauce, I substitute corn starch for any wheat flour I might have used previously in a recipe.

But I’m discovering that baking gluten free can be very challenging. One of those challenges is finding recipes that don’t taste like cardboard.

This recipe for zucchini muffins turns out muffins that are delicious and moist every time I make it. In fact, if you are baking for a family, you might want to make a double batch. I made a single batch (12 muffins) yesterday and by this morning there were only three left.

Photo of gluten free zucchini muffins

Gluten Free Zucchini Muffins

½ c coconut flour

1 ½ c almond flour

1 tsp baking soda

¾ tsp cinnamon

½ tsp nutmeg

½ tsp cloves

½ tsp salt

3 large eggs

½ c sugar

6 tbsp greek yogurt (I use whatever yogurt I have on hand)

1 ½ c grated zucchini


(*note affiliate links are enclosed in the ingredients)


Preheat oven to 325 degrees F

In a small bowl mix together flours, baking soda, spices and salt.

In a larger bowl beat together eggs, yogurt and sugar.

Add flour mixture to the egg mixture a bit at a time and stir until everything is combine. Add zucchini and stir until incorporated.

Scoop batter into greased muffin tins (or use paper liners.) (<-affiliate links)

Bake for 25 to 30 minutes or until a toothpick inserted into one of the muffins comes out clean. Allow to cool in muffin pan for 5 minutes and then remove to a cooling rack.

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  • Sandra
    August 19, 2013 5:39 am

    Thanks for the glutenfree recipe. I’ll be trying it out, though I’ll be tweaking it, as my son is both diagnosed coeliac and has a nut allergy (so no almonds!). Just be aware if the doctors want to do proper tests for coeliac disease you should not have cut out gluten completely from your diet, or they may not be able to diagnose. The markers only show up while having gluten in your diet… Good luck with finding out what’s wrong!

  • Gretchen
    August 14, 2013 5:36 pm

    I have been gluten free for 4 years. I have no solid diagnosis from tests, but when I moved to VA I had 2 separate doctors tell me “have you thought about stopping gluten?” I had already stopped dairy years before so I quit gluten too. After 25 years of stomach issues (plus other symptoms) I was so much better in 3 days and 98% better in 3 months. If I eat gluten, the pain and problems are back within an hour. The gold standard for diagnosis is the elimination diet. If you do research, the tests are not always totally reliable AND if your son has stopped gluten before the tests, they will probably be invalid. You can find lots of recipes online and on Pinterest. Thanks for sharing this recipe – it sounds great!

  • Kathie
    August 14, 2013 4:40 pm

    I have heard from more than one source that gluten allergy is rising in humans due to the engineering of the wheat plants after WWII. It was done to increase the protein level of the grain and also to increase yields per acre. The engineering produced more gluten as a result. Interesting. Glad there are a lot more gluten-free foods and recipes available now.

    • Cinnamon Vogue
      August 14, 2013 5:11 pm

      Kathie this is so true. For allergies I use Apple Cider Vinegar (ACV) . Warm a glass of water for 30 seconds (no more) in the microwave, and only then add 2 teaspoons (3 at the most) of Braggs Organic, unfiltered Apple Cider Vinegar. Do not put the ACV and heat as it will kill all the goodness. Put the ACV after gently heating the water. Repeat every 8 hours for three times and then stop. You must take it within 15 minutes of getting any allergies, sore throats or an itchy nose. Otherwise it will not work. I have NOT been sick for three years. No colds, coughs, sore throats or allergies. Keep a bottle at home, in the car and at work.

      In addition to my Cinnamon business I own a number of preschools (a hot bed of sickness) and every teacher takes it at the slightest hint of a cold, cough, allergy or sore throat. Now I do not have any teacher who takes time off for being sick. Saves me a lot of money.

  • Cinnamon Vogue
    August 14, 2013 2:03 pm

    Cinnamon is an excellent ingredient in this recipe and will help your son with digestion. It is a powerful natural anti-microbial. I also suspect he is probably lactose intolerant. So avoid anything with dairy products.

    I would suggest you make some Ceylon Cinnamon Stick Tea or Ceylon Cinnamon Black tea. Make a pitcher of Ceylon Cinnamon stick tea, ice it and give to him with every meal. Or make a pitcher of Iced Ceylon Cinnamon black tea but dilute it a bit more to make it taste like a flavored water so it will go further.

    Unlike Cassia Cinnamon, Ceylon Cinnamon has low coumarin levels so you can give it to him every day without damaging his liver. I guarantee, all his stomach problems will disappear and he will be able to eat anything he wants if he takes Cinnamon with every meal.

    • Kathie
      August 14, 2013 4:33 pm

      Excellent! Glad to know about the importance in using different varieties of cinnamon. Thanks for posting.

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