These gluten-free zucchini muffins are a must as we head into zucchini season. And they are dairy-free, too!
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Zucchini is a versatile vegetable. Technically, due to the seeds, it's a fruit, but I think in most cooking spheres, we categorize it in the vegetable group. Zucchini is packed with nutrients and a good amount of moisture. And now is a great time to use up zucchini from your garden, your local CSA, farmer's market, or the grocery store!
About These Zucchini Muffins
These gluten-free zucchini muffins are inspired by my aunt's zucchini bread recipe (hiya, Neenee!), that I modified into this chocolate zucchini bread recipe right here. But with a few other changes and modifications, and a little extra punch - flaxseed meal, I also have turned my aunt's recipe into these gluten-free zucchini muffins. Flaxseeds are a great source of healthy fats and I try to add flaxseed meal to my smoothie bowls for more natural goodness.
These gluten-free zucchini muffins are fluffy, packed with zucchini, lightly sweetened, and have a wonderful homey flavor from the spices of cinnamon and nutmeg. And for extra crunch - there are chopped walnuts on top. These are totally optional, so if you don't like walnuts or have a nut allergy, please feel free to omit them!
Ingredients You Will Need For Zucchini Muffins
-Gluten-Free Flour: See below for my recommendations and tips for baking with gluten-free flour blends.
-Brown Sugar & White Sugar: For sweetness.
-Spices: Cinnamon & Nutmeg: For that cozy smell and nutty taste.
-Baking Powder & Baking Soda: To help the muffins rise. We use both because without gluten, the bread needs a little assistance!
-Salt: For balance. For baking recipes, I use regular salt, not kosher salt.
-Coconut Oil or Vegetable Oil: This will be our liquid and fat content in the muffins.
-Eggs: Eggs will help as a binder and to thicken the batter.
-Vanilla: Extra little touch of sweetness!
-Zucchini: Zucchini are the main stars of this recipe. You'll need about 2 small to medium zucchini.
-Flaxseed Meal: Optional, for added nutrients and texture.
-Walnuts: These give the muffins a nice hearty crunch, but you can leave them out if you don't like walnuts or have a nut allergy.
How To Make Gluten-Free Zucchini Muffins
The muffins are quick and easy to put together. Like most muffin recipes, you combine the dry ingredients and wet ingredients separately, then combine the two together. Finally, you'll add in the zucchini and chopped walnuts, then let the batter rest before pouring into the muffin tin and then, it's time to bake!
Gluten-Free Flour Blend For Zucchini Muffins
Based on my own experience using Bob's Red Mill, Cup4Cup, and also King Arthur's Measure for Measure flour, all 3 would work well in this recipe. Just be aware, Bob's Red Mill and King Arthur would be the only two flours that will make the muffins dairy-free, as Cup4Cup contains milk powder.
Can I Make This Recipe With Almond or Coconut Flour?
I do not recommend substituting a single gluten-free flour, like almond flour or coconut flour, for my recipes. My recipes use a gluten-free flour blend, a mixture of different gluten-free grains, starches, and thickeners, to substitute for all purpose flour. Using just one of them, like almond or coconut, will not give you the same results, and will probably lead to a lot of frustration in the kitchen. For most of my recipes, you'll need a blend, like Cup4Cup, King Arthur Measure For Measure, Bob's Red Mill, or GF Jules, to name a few.
Tips For Making Gluten-Free Zucchini Muffins
Squeeze out the zucchini. Zucchini packs a lot of moisture. And while we love that to keep our gluten-free baked goods from tasting overly dry, we don't want too much moisture or the bread will become soggy and not rise. Make sure that after grating the zucchini, you squeeze it out in a paper towel or kitchen towel of the excess moisture before adding to your batter.
Let the Batter Rest. A tip I learned from America's Test Kitchen for quick breads/muffins is to allow the prepared batter to sit for 15-20 minutes at room temperature. Don't go beyond that time frame though. This helps prevent grittiness in your final product!
Use silicone baking cups. Since I bake a lot of muffins (one of my go-to baking recipes!), I like using these silicone muffin cup liners. It makes clean-up easy and you don't have to spend time greasing every individual muffin cup. They also work great for these gluten & dairy-free peanut butter cups!
How to Serve Gluten-Free Zucchini Muffins
Zucchini muffins don't need a lot to taste really good. Personally, I like serving these muffins, or any gluten-free quickbreads and muffins a little warm, with a dollop of butter on top. You can enjoy these gluten-free zucchini muffins for breakfast with your morning tea or coffee, as a snack if you're hungry in the afternoon, or for dessert if you just need a little something sweet before bed.
However you choose to eat these muffins, I hope you enjoy them!
How to Store Gluten-Free Zucchini Muffins
These muffins should be stored in an airtight container at room temperature and will last for 3-4 days. They can also be frozen for up to 3 months and defrosted at a later date.
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This gluten-free banana bread with walnuts hits the spot.
Looking for a savory scones recipe? Bake these gluten-free ones with bacon, cheddar, and chives.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Here's how to make gluten-free zucchini muffins!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Dairy-Free Zucchini Muffins
- 1 ½ cups gluten-free flour (Bob's Red Mill 1:1 Baking Flour, King Arthur Measure For Meausre both work well)
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup flaxseed meal (optional)
- 2 eggs
- ¾ cup coconut oil, melted and slightly cooled, or use vegetable oil
- 1 teaspoon vanilla
- 1 ½ cups finely grated zucchini (about 2 small zucchini), squeezed of excess liquid
- ½ cup chopped walnuts
Preheat oven to 350 degrees. Fahrenheit Grease a muffin tin with coconut oil or oil of choice, or use silicone baking liners.
Using a box grater, grate the zucchini using the smallest sized holes. Then place the zucchini into a towel or paper towel to squeeze out the excess moisture. Set aside.
Chop the walnuts into small dices. Set aside.
In a medium-sized bowl, combine the dry ingredients (Gluten-free flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, flaxseed meal) with a whisk. Set aside.
In a separate bowl, whisk the eggs, and add the melted and cooled coconut oil. Add the vanilla and whisk to combine.
Pour the liquid ingredients (eggs, coconut oil, vanilla) to the dry ingredients, and using a large spoon, stir until combined. Lastly, stir in the grated zucchini and chopped walnuts. Let the batter sit for about 15 minutes at room temperature.
Divide the batter into the 12-muffin cups. Bake for 25 minutes and allow to cool for 5 minutes in the pan before removing to a wire rack to cool completely.
Muffins should be stored in an airtight container at room temperature and will last for 3-4 days. They can also be frozen and defrosted at a later date. Enjoy!
Dairy-Free: These muffins can be easily made dairy-free provided you use a gluten and dairy free flour blend, such as Bob's Red Mill 1:1 Baking Flour or King Arthur Measure For Measure.
Storage: Muffins should be stored in an airtight container at room temperature and will last for 3-4 days. They can also be frozen and defrosted at a later date. Enjoy!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 272Total Fat 19gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 185mgCarbohydrates 22gFiber 2gSugar 9gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
What's your favorite way to cook or bake with zucchini?
Let me know if you try these and what you think!