Easy Gluten-Free Zucchini Muffins (Dairy-Free)

Tender and moist, and topped with chopped walnuts, these easy gluten-free zucchini muffins are flavored with a hint of cinnamon, and filled with grated zucchini for fiber. Perfect for breakfast or an anytime snack, these muffins are also dairy-free, but no one would know! These are ready in under an hour, so go bake a batch today!

Jump to:

• Why I Love Muffins
• Adding Zucchini to Muffins
• Why This Recipe Works:
• Ingredients You’ll Need:
• Recipe Notes + Substitutions
• How to Make Zucchini Muffins (Step by Step)
• Dish by Dish Tips/Tricks:
• Recipe FAQs
• Zucchini Recipes to Enjoy This Summer
• Gluten-Free Muffin Recipes You’ll Love:
• 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 include:

• 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)

Adding Zucchini to Muffins

I’ve long used zucchini in savory dishes, such as zucchini noodles and these crispy zucchini fries.

However, I’ve always had it on my mind to use zucchini in muffins, especially during the summer months when it’s zucchini season.

I finally got down to developing a recipe for zucchini muffins, and all I can say is that these delicious muffins are tasty, moist and tender, and studded with crunchy chopped walnuts on top for an amazing contrast in texture!

You’re going to love these as much as we do!

Why This Recipe Works:

• Simple Ingredients: The ingredients needed for these 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 and quantities, please scroll down to the 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. 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.
• Gluten-Free All-Purpose 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.

How to Make Zucchini Muffins (Step by Step)

1. Preheat and Grease

Preheat oven to 350F and grease a 12-cavity silicon muffin mold (or muffin tin).

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 mold (approximately 1/2 cup of batter per cavity).

9. Top Batter with Walnuts

Sprinkle the chopped walnuts over the zucchini muffin batter.

10. Bake Until Golden Brown

Bake for 40 to 45 minutes until muffins are golden brown on top and a toothpick inserted in the middle of the muffins comes out clean.

Dish by Dish Tips/Tricks:

• Make Sure to Squeeze Zucchini Well: Given that zucchini has a high water content, it’s very important that you squeeze the shredded zucchini very well and get rid of as much liquid as possible. This will prevent the water from leaking from the zucchini into the batter once you’ve mixed it in, and ensuring that the consistency of the batter is not altered. (It’s best to use either a nut milk bag or a cheese cloth to squeeze the zucchini, but if you don’t have those, paper towels will also do the job).
• Use Silicon Mold: I like using a silicon muffin mold because the muffins do not stick to the mold and I don’t need to use muffin liners. However, if you only have a metal muffin pan, make sure to line the pan with muffin liners so it is easier to remove the muffins.
• Cool Before Eating: Allow these healthy zucchini muffins to cool for a few minutes in the mold before removing and then cooling completely on a cooling rack at room temperature before eating. This will ensure that the inside is fully cooked (as it will continue cooking with the residual heat even after you remove it from the oven).
• Optional Add-Ins: You can also add a bit of vanilla extract for extra flavor, or even a sprinkle of chocolate chips to make chocolate chip zucchini muffins!

Recipe FAQs

Zucchini Recipes to Enjoy This Summer

• Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free)
• Vegetarian Zucchini Noodle Stir Fry (Gluten-Free)
• Zucchini Noodles with Minced Beef and Heirloom Tomatoes
• Healthy Vegetable Zucchini Noodle Soup

Gluten-Free Muffin Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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