We recently took a trip to Portland, Oregon where I visited several of our favorite bakeries and coffee shops. Perhaps my favorite is Crema - home of the biggest, fluffiest, most perfectly sweet zucchini muffin I’ve ever had.
Since I’ve already mastered the art of the Gluten Free Zucchini Cake (<- OMG have you tried it yet?), I wanted to venture into the land of carrot cake. This recipe would certainly work as a cake, but I wanted to go the healthier route that didn’t require frosting.
Muffin tin, loaf pan, cake pan: Whatever route you choose this One Bowl, Vegan, Gluten Free recipe is going to blow you away! I literally couldn’t stop eating these (always a good sign).