I’m so excited to bring you these Raisin Spice Zucchini Muffins!!! Gluten free, vegan and so simple to make!

I have a confession… I hate zucchini. There, I said it. That’s a difficult statement for me to admit to being a registered dietitian, but it feels so good to get it off my chest! I sound like a toddler, but unless it is buried in a baked good or camouflaged in a sauce, zucchini is not my friend. There aren’t many vegetables I don’t like, but zucchini and okra are on the list. Maybe it’s the consistency, slimy and mushy…who knows, but I will eat zucchini every day if it came delivered in these moist and fluffy muffins!

This is one of the first times I have used chickpea flour in a muffin recipe and I was pleasantly surprised! Many times gluten free and vegan muffins require a lot of ingredients including multiple types of flour and xanthan gum. These don’t! The only flour you need is chickpea flour! Flax seed meal is used in place of eggs and the banana, zucchini and olive oil create a fluffy, cake-like quality. You could even top with frosting for a healthier special occasion treat!