Easy Gluten-Free Zucchini Muffins (Dairy-Free)

Why I Love Muffins

In my house, we bake muffins quite frequently, simply because they make a quick breakfast or an easy anytime snack.

Their perfect individual size also means that they are great for eating on the go, especially when you need to rush out of the door asap!

Our Favorite Gluten-Free Muffin Recipes:

• Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Lemon Poppy Seed Muffins (Gluten-Free, Dairy-Free)
• Buckwheat Muffins (Gluten-Free, Dairy-Free)
• Carrot Muffins (Gluten-Free, Dairy-Free)
• Banana Nut Muffins (Gluten-Free, Dairy-Free)
• Blueberry Muffins (Gluten-Free, Dairy-Free)
• Strawberry Muffins (Gluten-Free, Dairy-Free)
• Cornbread Muffins (Gluten-Free, Dairy-Free)
• Lemon Muffins (Gluten-Free, Dairy-Free)

Why This Recipe Works:

• Simple Ingredients: The ingredients needed for these gluten-free dairy-free zucchini muffins are easily accessible at the grocery store, and you might already have most of them on hand (nothing fancy required!).
• Easy to Make: Making these gluten-free muffins is as simple as mixing the wet ingredients with the dry ingredients, then transferring the batter to the muffin mold and baking until ready. How much easier can it get?
• Soft, tender and Delicious: The fresh zucchini gives these fluffy muffins extra moisture, and flavored with cinnamon for a lovely flavor, these gluten free zucchini muffins are gonna be a favorite!
• Totally Gluten-Free and Dairy-Free: Best of all, these muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without worries!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten free zucchini muffin recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil such as olive oil, avocado oil, or even melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.
• Sugar: I used white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar. Alternatively, you may also use maple syrup or honey but you will need to add a bit more flour to balance out the added moisture. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).
• Eggs: Eggs are necessary to bind the ingredients together as well as to give the batter moisture and rise. I personally have not tried making this recipe without eggs, so I don’t know how that would turn out. If you do make it egg-free (either substituting the eggs with aquafaba or an egg-replacer), please let me know in the comments how it turns out, I’d love to know!
• Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may use other non-dairy milks (such as cashew milk, rice milk, soy milk, coconut milk, oat milk, or sunflower seed milk). Alternatively, if you are not lactose-intolerant, you may use normal cow’s milk as well.
• All Purpose Gluten-Free Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a fluffier texture. I do NOT recommend using a gluten-free flour blend that uses heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Flaxseed Meal: I like adding a bit of flaxseed meal for extra fiber and binding power.
• Baking Powder: Baking powder is the only leavening agent in this recipe, so make sure you add it in. If you have Celiac disease or gluten intolerance, make sure you use certified gluten-free baking powder.
• Ground Cinnamon: I like adding a hint of ground cinnamon for extra flavor, but feel free to leave it out if you don’t enjoy the taste.
• Zucchini: I recommend grating the zucchini on a small-hole grater. Also, make sure to squeeze out as much liquid as you possibly can from the grated zucchini using a nut milk bag or a cheese cloth (as too much liquid will change the consistency of the muffin batter). If you don’t have zucchini, you may also use yellow squash instead.
• Walnuts: Sprinkling chopped walnuts over the batter adds a nice contrast in taste and texture to the muffins. Alternatively, you may also use unsalted pecans, cashews, pistachios or almonds.

2. Grate Zucchini

Wash and grate the zucchini (on your cheese grater or box grater), making sure to squeeze out as much liquid as possible (you can either use a nut milk bag or a cheese cloth).

3. Beat Sugar and Oil

In a large mixing bowl, beat the sugar and oil together to combine.

4. Add Eggs and Milk

Add the eggs and milk and whisk well to get a pale yellow mixture.

5. Whisk Dry Ingredients

In a separate bowl, sift the gluten-free all-purpose flour, flaxseed meal, baking powder and ground cinnamon. Whisk well to combine.

6. Combine Wet and Dry Ingredients to Get Batter

Add the dry ingredients to the bowl with the wet ingredients and whisk well to get a homogeneous batter.

7. Fold in Zucchini

Fold the grated zucchini into the batter until zucchini is evenly distributed.

8. Transfer Batter to Mold

Divide the zucchini muffin batter evenly between the muffin cups in the muffin pan (approximately 1/2 cup of batter per cavity).