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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2 Comments Post a comment

  1. Denise Williams
    October 31, 2012 at 11:16 pm

    I tried making a Kelapo Coconut oil, Pumpkin, Carrott and Zucchini Bread recipe from scratch, tonight. Yummy !!!! I decided to share it w/ you. 4 eggs at room temperature, 1 cup Kelapo Coconut oil (little warmer than room temp so it’s soft), 1/2 cup water, 2 cups pureed pumpkin, 2 cups sugar, 1 1/2 tsp. salt, 1 tsp. ground cinnamon, 1 tsp. ground cloves, 1 tsp. ground ginger, 2 tsp. baking soda, 3 1/3 cup sifted all purpose flour, 1/2 cup grated zucchini, 3/4 cup grated carrotts, 1/2 raisins(optional), 1/2 walnuts(optional)

    Preheat oven to 350 F. Grease 3 bread loaf pans w/ coconut oil.

    In large bowl, beat eggs. Add softened coconut oil, water, pumpkin, and sugar and whisk to combine well.

    Add salt, nutmeg,cinnamon, cloves,gignger, and baking soda, and continue to whisk until well blended. Add the flour and stir into wet ingrediants using a spatula or wooden spoon until just combined (DON’T OVERMIX, just to get dry ingrediants wet). Stir in gently zuchini, carrotts, raisins and nuts if using.

    Pour into prepared loaf pans. Fill no more than 2/3 full as batter will rise. Bake for 45 minu6tes to an hour, test w. toothpick. Cool on a rack for 10 minutes before removing from pan. Cool completely than wrap up tightly in Saran wrap.

    I froze 2 loaves. My husband ate the other, cut in slices with more Kelapo Coconut oil spread on the slices.



    • November 1, 2012 at 3:58 pm

      Sounds great! We’re going to have to try this and maybe post a blog on it!

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