These Gluten-Free Zucchini Muffins are the perfect Summer treat! Fluffy muffins, filled with delicious zucchini, are perfect for breakfast or meal prep!
One of the things that I love most about Summer is my garden. I have a huge garden that I use to grow so many vegetables and herbs in. The Summer is my favorite time for my garden because it is bursting with beautiful tomatoes, zucchini, squash and peppers. Currently, I have more zucchini than I know what to do with so I needed to find a creative way to use it. Enter these Gluten-Free Zucchini Muffins. These Gluten-Free Zucchini muffins are moist and delicious, filled with fresh zucchini straight from my garden. It doesn't get much better. This recipe comes together in just around 30 minutes for a quick meal prep breakfast or snack. Don't sit on these!
For some other great muffin recipes, check out these Healthy Banana Blueberry Oatmeal Muffins or these Banana Carrot Muffins!
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What Makes These Zucchini Muffins So Great
- Perfect for Meal Prep- These zucchini muffins are perfect for meal prepping! There are 12 to a batch and they will last the whole week! They even can be frozen if you want to make a double batch.
- Kid-Friendly- Kids will love these zucchini muffins. It is a perfect way to get them a serving of vegetables and whole grains.
- Ready in 30 Minutes- Does it get any better than this? These are ready in just 30 minutes for perfect easy meal prep!
Ingredient Notes
- Gluten-Free Flour- For this recipe I used a 1:1 gluten-free flour blend. I got mine at Trader Joe's. Mine has xanthan gum in it so I didn't have to add any, however check your flour, if it doesn't contain xanthan gum, you will have to add some so the muffins will hold together.
- Coconut Sugar- These muffins are refined sugar-free thanks to coconut sugar! Part of what I love about these muffins is that they won't spike your blood sugar. That makes these muffins perfect for those mindful of their sugars!
- Shredded Zucchini- This recipe uses 2 large zucchini that I shredded with a box grater. No need to squeeze out the excess water you can use it as is.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray
- Make the Flax Egg and set it aside.
- In a bowl, combine the melted vegan butter and coconut sugar.
- Add in the flax egg, almond milk and vanilla extract to the bowl and mix to combine
- Slowly fold the dry ingredients into the wet ingredients and mix to combine
- Gently fold in the shredded zucchini
- Spoon the batter into the muffin tin, filling ¾ of the way.
- Bake for 25 minutes
Hint: Don't peel the zucchini before shredding, just shred as is, 2 large zucchini should be plenty for this recipe.
Substitutions
- Flour - If you aren't gluten-free, you can swap for all-purpose or whole wheat flour.
- Vegan Butter - Feel free to swap the same amount of vegan butter for coconut oil if you have that on hand.
- Coconut Sugar - Feel free to use your favorite sugar substitute like Swerve if you are trying to keep these sugar-free.
Variations
- Chocolate Zucchini Muffins - These Zucchini muffins are perfect with chocolate chips! I love loading them with dairy-free chocolate chips to get the perfect bite!
- Walnuts - I love folding walnuts into these zucchini muffins. The nuts give the perfect crunch to the soft muffins.
- Zucchini Banana Muffins - Leave out the flax eggs and replace them with two bananas in this recipe to make a delicious zucchini banana muffin!
Check out these Vegan Blackberry Muffins with Almond Flour for another delicious recipe!
FAQ's
These gluten-free zucchini muffins come together quickly and only take 25 minutes in the oven.
You don't have to, but you can refrigerate them and they will keep up to a week. Or you can leave them in an airtight container at room temperature for several days.
I shred my zucchini using a box grater. There is no need to peel the zucchini ahead of time. You also don't need to blot the zucchini, you can use it as is.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Muffin tin
- Mixing Bowls
- Measuring Spoons and Cups
Storage
These muffins will stay fresh at room temperature for a few days, however I recommend moving them to the refrigerator where they will stay fresh for up to one week. Store them in an airtight container for optimum freshness.
For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Top tips
- Zucchini can vary in size but I find that two large zucchini is enough to get the 1 ¾ cups needed for this recipe. The best way to shred the zucchini is to use a box grater. There is no need to blot the zucchini after shredding.
- Feel free to top these muffins with a little bit of raw sugar right before baking to give an extra sweet crunch on the first bite.
- These muffins are perfect for adding different fillings. I love to add chocolate chips or walnuts to the batter for a delicious twist!
Other Great Breakfast Ideas
- Vegan Lemon Poppyseed Muffins
- Super Easy Dairy-Free Waffles
- Vegan French Toast Casserole
- Vegan Egg Muffins with Sausage
- Easy Blueberry Toast
Gluten-Free Zucchini Muffins
Equipment
- 1 Muffin tin
- 1 Mixing Bowl
- 1 Measuring Spoons and Cups
Ingredients
- 1 ¼ cup Gluten-Free Flour
- 1 ¾ cup Shredded Zucchini
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon vanilla extract
- 2 flax eggs
- ¼ cup almond milk
- ½ cup vegan butter
- ½ cup coconut sugar
Instructions
- Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray
- Make the Flax Egg and set it aside.
- In a bowl, combine the melted vegan butter and coconut sugar.
- Add in the flax egg, almond milk and vanilla extract to the bowl and mix to combine
- Slowly fold the dry ingredients into the wet ingredients and mix to combine
- Gently fold in the shredded zucchini
- Spoon the batter into the muffin tin, filling ¾ of the way.
- Bake for 25 minutes
Notes
- Zucchini can vary in size but I find that two large zucchini is enough to get the 1 ¾ cups needed for this recipe. The best way to shred the zucchini is to use a box grater. There is no need to blot the zucchini after shredding.
- Feel free to top these muffins with a little bit of raw sugar right before baking to give an extra sweet crunch on the first bite.
- These muffins are perfect for adding different fillings. I love to add chocolate chips or walnuts to the batter for a delicious twist!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
LaKita says
This zucchini muffin recipe is so simple and delicious! Perfect and a great way to add in some extra veggies to the day.
Colleen says
These muffins turned out perfect! Simple and delicious for snacks or breakfast, and a great way to use my garden zucchini.
Amanda says
I loved how these muffins turned out! They had such a nice fluffy texture, and the zucchini made them super moist.
Jessica says
These are going on my meal prep list for this weekend! The flax seed mixture is a great idea to firm them up a bit. Thanks for the recipe!
Lauren Michael Harris says
We have tons of zucchini in our garden to use up so I thought I'd make muffins. So happy to find a gluten free zucchini muffin recipe, as my gluten free husband loved them too!
Ann says
I love a good zucchini muffin! This is a great recipe to make to use up all of those zucchinis in my garden! Thanks for the share!
Jacqueline Debono says
As per your suggestions, I made these muffins with bananas instead of flaxeggs as I didn't have flaxseeds. They turned out great. We had them for breakfast and as picnic food. Will be making them again!
Amy Liu Dong says
I have never tried it, but it looks delicious and easy!
My kids will def this!
Amanda Mason says
Super tasty! I love the coconut sugar - such a healthy substitute!!! I've been enjoying these for breakfast all last week!
Moop brown says
I've been looking to try more gluten free recipes and I love how these muffins have some extra nutrients with the use of the zucchini as well.