My favourite zucchini muffins


Why I’ve taken so long to post this recipe I don’t know.  And I’m sorry.  You need to make these muffins if you are living in the gluten free world.  Or even if you aren’t, just make them with regular flour.  My non-gluten-free-friends I have offered these to give them a big thumbs up.

I make these muffins every couple of weeks and freeze them.  Every morning I pull out a muffin for my husbands and my lunch.  Hubby actually told me the other day that one of the best parts of his morning is his morning muffin with coffee as his desk.  Awwww now that’s love! ❤

The fear with making a new GF recipe is that it will come out dry, tasteless and boring.  This muffin is none of those things, in fact it’s just dang delicious.  And since it has 3 1/2 cups of grated zucchini, it has a third of a serving of veggies in 1 muffin.  I consider that pretty substantial.  I also love that it doesn’t use up a ton of my precious, and very expensive, stash of gluten free flour.  The oat flour adds a bunch of soluble fibre and nutritious energy to these beauties.

I use chocolate chips because, again, they are dang tasty.  If you prefer you may use raisins or chopped nuts instead.  The chocolate is good though….trust me.

Recipe from Gluten Free on a Shoestring



3 1/2 cups grated fresh zucchini and/or yellow squash (I used almost 4 small zucchini)

1 1/2 cups all purpose gluten free flour (or quinoa flour)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2/3 cup certified gluten free oat flour (or just grind up certified gluten free rolled oats into a powder)

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 cup packed light brown sugar or palm sugar

1 cup raisins (can replace with chopped nuts, chocolate chips or another small dried fruit)

1/2 cup virgin coconut oil, melted and cooled or other liquid oil

4 eggs at room temperature, beaten

1/2 cup buttermilk, at room temperature (can replace with 1/2 cup unsweetened almond milk, soured with 1/2 teaspoon white wine vinegar which is what I did)


  • Preheat your oven to 350°F. Grease or line 2 standard 12-cup muffin tins and set them aside.

  • Prepare the zucchini/squash. Place the grated zucchini and/or yellow squash in the center of a large clean tea towel, gather the towel around the zucchini, and twist tightly to squeeze out as much liquid as possible. Set the zucchini aside.

  • Make the batter. In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well. Add the brown sugar and whisk again to combine, breaking up any lumps. Add the grated zucchini and mix to combine, breaking up any clumps in the grated zucchini. Add the chocolate chips or raisins, mix.

  • Mix together in a separate bowl, coconut oil, eggs and buttermilk. Mix into the dry ingredients and stir well to combine. The batter will be thick but not stiff.

  • Bake the muffins. Fill the prepared wells of the muffin tins about 2/3 of the way full with batter. Place them in the center of the preheated oven and bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached. Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely.

  • Freeze for later. These muffins freeze very well in a freezer-safe container.  They can be refreshed in the toaster oven before serving.



The Best Veggie Burger


 The Best Veggie Burger

I’ve searched for a long time for a good veggie burger.  Not just any kind with flavour but the texture has to be right, not too mushy in the middle, crisp on the outside with the texture in the middle.

This recipe was easy to adapt to gluten free with some quick substitutions that I had in my pantry anyway.  We splurged on some gluten free buns and had a gorge-fest on these high protein, high fibre, non-animal protein beauties!

Give these a whirl!  Make a big batch and then freeze the rest individually wrapped in parchment paper.

Recipe adapted from Oh She Glows

Yield: 8 burgers


  • 1/2 cup onion, diced
  • 1 large garlic clove, minced
  • Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
  • 1 cup oat flour, certified gluten free (or other flours likely work)
  • 1.5 cups gluten free bread crumbs (Dry out some GF bread in the toaster oven and then processed until fine crumb)
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and roughly pureed or mashed
  • Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
  • 1/3 cup almonds, chopped (toasted if preferred)
  • 1/2 cup sunflower seeds, (toasted if preferred)
  • 1 tbsp. Extra Virgin Olive Oil or other oil
  • 1 tbsp gluten free Tamari (soy sauce)
  • 1.5 tsp chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • Fine grain sea salt and black pepper, to taste (I used about 1/2 tsp salt or a bit more)



1. In a large skillet, sauté onions and garlic in 1/2 tbsp oil until soft and fragrant. Mix your flax egg together in a small bowl and set aside for at least 10 minute to allow it to thicken while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Then add seasonings and salt to taste.

3. With slightly wet hands so the dough doesn’t stick, shape into patties. Pack dough tightly as this will help it stick together and not too thick. I made 8 medium patties.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. We fried them in a skillet and they were awesome.

5. Serve on a bun with all the fixin’s and a nice green salad!  Is it summer yet?