Once again, I present to you a recipe that uses zucchini! All kidding aside this is a great gluten-free, dairy-free, egg-free, nut-free and vegan zucchini muffin. The texture is light and not crumbly, like so many other gluten-free muffins I have tried. These were great with a hot cup of coffee for breakfast and also with glass of non-dairy milk for an afternoon snack. Whip up a batch today. You won’t regret it! Enjoy!

Quick and easy gluten-free zucchini muffins- dairy-free, nut-free, egg-free and vegan.
Quick and easy gluten-free zucchini muffins- dairy-free, nut-free, egg-free and vegan.

Quick and easy gluten-free zucchini muffins- dairy-free, nut-free and vegan
1 Ener-G foods egg replacer
1/2 c. non-dairy milk (I used oat)
1 tsp. vinegar (I used apple cider)
2 Tbsp. oil (I used corn)
1/2 tsp. gf vanilla
2 Tbsp. molasses
1/2 c. millet flour
1/2 c. sorghum flour
1/4 c. tapioca starch
1/2 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. gf baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. grated zucchini
(You could add 1/3c sugar if you want a sweeter muffin)

Preheat oven to 350. Grease muffin tin or use muffin papers. Prepare egg replacer. Add remaining ingredients. Mix well. Scoop into muffin tin. Bake about 12-15 minutes or until a tooth pick inserted into the center comes out clean. Cool and enjoy!

Makes 6 muffins