Sara Snow’s Gluten-Free Coconut Zucchini Muffins

Back to school time elicits a myriad of often-times conflicting emotions in most parents; a little bit of relief that the long, hot days of camps, pool and air-conditioned play dates are over, and reticence about hectic school days and lonely hours without a hug or even back-talk from the kiddos each day.

Gluten-free Coconut Zucchini Muffins

One thing you can do to make the back-to-school transition a little easier is to plan ahead for healthy, easy breakfasts and snacks that can be within arm’s reach at all times.  Aside from keeping plenty of fresh fruits and vegetables on hand, muffins are a perfect solution to grab-and-go breakfasts, snacks and before bed treats.

Here’s my new favorite recipe for just that.  These muffins are gluten-free (a necessity if I’m going to nibble on them, too), and full of healthy fats and delicious, nutritious ingredients like zucchini, dried currants, flax seed and coconut oil!  I like making muffins in different sizes for big and little hands, so this recipe will make 6 full size and 12 mini muffins (or 12 full size).


2 cups grated zucchini, from one very large or 2 large zucchini

2 cups gluten-free baking mix (I like Pamela’s because it already has the leavening agents mixed in)

1/3 cup ground flax seed

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

3/4 teaspoon salt

2 eggs

1/2 cup unbleached sugar

1/2 cup brown sugar, tightly packed

1/2 cup Kelapo coconut oil, room temperature or slightly warmer

1 teaspoon vanilla extract

1/2 cup dried currants (or chopped raisins)


Grate the zucchini, press it between two paper or cloth towels to remove some of the water, and set it aside.  Drain any extra liquid before pouring into the batter.

Preheat the oven to 350 degrees and grease or paper your muffin tins.

In a bowl, mix together your dry ingredients (backing mix through salt).  Set aside.

In another larger bowl whisk the eggs, then eat in the sugars and coconut oil until well beaten or about 2 minutes.  Beat in the vanilla extract then slowly stir in the dry ingredients. Stir in the zucchini and currants until well blended.

Pour into your muffin pans and bake for 30-35 minutes.  Let cool for 5 minutes before removing to a cooking rack.  These will keep in an air-light container for up to a week.


Sara Snow

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