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, 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 the smallest hole on your 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).

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.

Storing/Freezing: To store, place the cooled gluten-free zucchini muffins in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the muffins in a freezer-safe container or ziplock bags and freeze for up to 2 months. Let the muffins thaw overnight in the refrigerator before eating.