Ingredients

• 1 ½ cups Gluten Free 1-to-1 Baking Flour
• 1 cup Sugar or Monk Fruit Sweetener
• 1 ½ tsp Baking Powder
• ¼ tsp Salt
• ¼ cup Dairy Free Butter or Coconut Oil, softened
• ½ cup Egg Whites or 2 Eggs
• ¼ cup Dairy Free Milk or Milk
• ¼ cup Lemon Juice
• 1 Tbsp Lemon Zest
• 1 Tbsp Apple Cider Vinegar
• 1 cup shredded Zucchini
• 4 tsp Turbinado Sugar (for topping)

Instructions

1. Preheat oven to 350°F. Line 8 cavities of a 12-cup muffin pan with liners or spray with oil.
2. In a large bowl combine flour, sugar or monk fruit sweetener, baking powder and salt; mix well. Next, add butter or coconut oil, egg whites, milk of choice, lemon juice, lemon zest and apple cider vinegar to the flour mixture. Mix until just until combined.
3. Stir in zucchini until it’s evenly mixed. Then spoon batter into prepared pan, sprinkle each muffin with ½ teaspoon turbinado sugar and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.