Easy Gluten-Free Zucchini Muffins (Dairy-Free)

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Whisk up a batch of moist and fluffy gluten-free zucchini muffins. Also dairy-free, this easy recipe is the best way to use up extra zucchini!

As we get closer to summer, I can't help but think about zucchini and summer squash! Every spring, we plant way too many plants. In turn, it hits us like a wall EVERY summer.

gluten-free zucchini muffins in white cupcake liners on wooden cutting board

In fact, Jacob planted over 800 row feet of zucchini and yellow squash down in his market garden last year. From his own mouth, “Never again.” Yeah, we ate a lot of zucchini.

Similar in flavor to classic gluten-free zucchini bread, a batch of gf zucchini muffins are usually gone as soon as I pull them out of the oven. My kids like these sweet muffins almost as much as they like gluten-free banana bread!

Why Make This Recipe

  • Gluten-Free zucchini bread muffins are actually somewhat healthy. Aside from the sugar content, you really can't go wrong with this recipe. Unlike most muffins, the zucchini in this recipe actually adds quite a load of nutrition!
  • This particular zucchini muffin recipe is both celiac-friendly and dairy-free. Coming from somebody that is on said diets, gluten-free dairy-free baking doesn't have to be complicated!
  • Gluten-free dairy-free zucchini muffins are perfect for any summer gathering or get-together, when zucchini production is at its peak. Make them for a summer Sunday!
  • This recipe is great for kids; even the pickiest of eaters will love it! What's a better way to get fresh vegetables into your kids' diet than by consumption of this deliciously sweet and savory treat?
  • They're just plain easy. I know I say this about a lot of recipes, but it's especially true for this one. As you can probably tell by now, I like to keep things simple. I prefer to be able to have my cake and eat it too, even during the busiest and most hectic of times.
gf zucchini muffins ingredients on white countertop

Ingredient Notes

Let's talk about a few of the ingredients…

  • All-Purpose Gluten-Free Flour – I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. However, sometimes I do use Authentic Foods Steve's Gluten-Free Cake Flour Blend, especially for cake, cupcakes, or muffins. Cake flour can sometimes give a lighter, fluffier, and somewhat softer texture to the muffins, but I find that all-purpose flour is generally sufficient. It's your call. I personally don't like to complicate my baking process any more than necessary.
  • Xanthan Gum – I add xanthan gum to my flour to help the muffins rise. Some flours already contain xanthan gum, so be sure to check the ingredients before adding more. Too much xanthan gum and/or baking powder can give the muffins a soapy flavor.
  • Vegetable Oil – I use vegetable oil in this recipe simply because it's dairy-free. Believe it or not, other dairy-free options include canola oil, coconut oil, applesauce, and even some mayonnaise! If dairy is not a concern, you can also substitute 1:1 with melted butter.
  • Zucchini – I highly recommend using fresh zucchini for this recipe. This can be found at almost any grocery store or health food store. For the best quality and flavor, you may check in at the Farmer's Market when in season, or you can just grow your own and put it up in the freezer for winter use. If you can't find green zucchini, yellow squash makes a fine substitute, and if you are not able to find fresh zucchini, it is also possible to use frozen zucchini, substituting 1:1 for the fresh zucchini in this recipe. If buying from the store, be sure to find frozen zucchini spirals, not chopped. Once thawed, you can then slice these up to match the size of freshly shredded zucchini. No, it won't taste the same, but it will still be very delicious!
  • Raisins – Dried raisins are optional but pair extremely well with this recipe. You may also try chocolate chips, chopped pecans, chopped walnuts, dried cranberries, dried apricots, golden raisins, or even dried coconut. Get creative, and don't be afraid to customize the heck out of your zucchini muffins!

How to Make Gluten-Free Zucchini Muffins

Before getting started, be sure to pre-heat your oven to 350º F. Don't forget to either grease your muffin tin, or you can line it with cupcake liners.

  1. In a large bowl, whisk together the flour, sugar, xanthan gum, baking powder, baking soda, salt, and cinnamon.
  2. If you want them, add the raisins to a small bowl and sprinkle with about ½ teaspoon of the flour mixture. This will help keep them from sinking to the bottom.
  3. In a small bowl, whisk together the eggs and oil.
  4. Add the egg mixture to the dry ingredients, and blend just until combined.
  5. Stir in the zucchini and raisins, if using.
  6. Pour the batter into the cupcake liners, one by one, until they're about 2/3 of the way full.
steps for how to make gluten-free dairy-free zucchini muffins by mixing and pouring into cupcake liners in a muffin tin
  1. Bake at 350° F for 12-15 minutes, or until a toothpick or cake tester inserted in the middle of a muffin comes out clean. Remove the muffins from the oven and let cool on a wire rack.
baked gluten-free dairy-free zucchini muffins cooling on wooden cutting board

That's it! Lather them with dairy-free or vegan butter and enjoy those deliciously moist dairy-free zucchini muffins.

Expert Tips and Recipe FAQ's

Aren't eggs dairy?

No, eggs are not dairy. By definition, dairy refers to all milk and any milk-containing product. This includes cheese, yogurt, sour cream, butter, and even cream cheese.

Can you taste zucchini in the muffins?

Believe it or not, you really can't taste any zucchini whatsoever in this recipe. Zucchini is made up of mostly water– flavorless but nutritious water! So why add it in the first place?Because of its high water content, zucchini can add a wonderful, moist texture to any sweet bread or muffin. Did I mention that it's healthy?

Do you have to peel the zucchini?

I never peel my zucchini. Fresh zucchini has a very tender, delicate skin that cooks down very efficiently. You'll never notice it's there. Plus, as is true with most vegetables, the skin is actually the most nutritious part.

How do you grate zucchini?

Once you cut the ends off of your zucchini, simply rub it on the grater side of any box or cheese shredder. Once you get the hang of it, you'll be able to knock out a large number of zucchini fruit in a short amount of time.

How do you measure gluten-free flour?

With gluten-free flour, you want to measure it carefully with a spoon, measuring cup, and table knife. Scoop the flour into your measuring cup with a spoon; then gently tap the top a few times with the straight edge of a table knife. Using that same knife, scrape the excess flour off the top of your measuring cup. Then just dump the flour into your bowl.

Can I freeze zucchini muffins?

Yes, you can freeze gluten-free dairy-free zucchini muffins. Wrap them in plastic wrap or place them in an airtight container. Stored like this, they should last up to 2-3 months in the freezer without getting freezer burn.

How do you store them?

Stored in an airtight container, regular freshly baked zucchini muffins will last up to 7 days in the fridge. However, gluten-free muffins usually only keep well for 2-3 days; after that, they start to lose their texture and can even grow more dense.

dairy-free zucchini muffins on wooden cutting board with one muffin cut in half

More Gluten-Free Muffin Recipes to Try

Even if some of these are not gluten-free, you can easily switch up the ingredients to make them gluten-free just like this zucchini muffin recipe.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow my on Pinterest, Facebook, YouTube, and Instagram. And subscribe to my email list too!

gluten-free zucchini muffins in white cupcake liners on wooden cutting board

Easy Gluten-Free Zucchini Muffins (Dairy-Free)

Whisk up a batch of moist and fluffy gluten-free zucchini muffins. Also dairy-free, this easy recipe is the best way to use up extra zucchini!
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Course: Muffins
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15
Calories: 182kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Pre-heat your oven to 350º F. Don't forget to either grease your muffin tin, or you can line it with cupcake liners.
  • In a large bowl, whisk together the flour, sugar, xanthan gum, baking powder, baking soda, salt, and cinnamon.
  • If you want them, add the raisins to a small bowl and sprinkle with about ½ teaspoon of the flour mixture. This will help keep them from sinking to the bottom.
  • In a small bowl, whisk together the eggs and oil.
  • Add the egg mixture to the dry ingredients, and blend just until combined.
  • Stir in the zucchini and raisins, if using.
  • Pour the batter into the cupcake liners, one by one, until they're about 2/3 of the way full.
  • Bake at 350° F for 12-15 minutes, or until a toothpick or cake tester inserted in the middle of a muffin comes out clean.
  • Remove the muffins from the oven and let cool on a wire rack.
  • That's it! Lather them with dairy-free or vegan butter and enjoy.

Notes

*I make this recipe with Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results. Keep in mind, different gluten-free flours can give different results.
*Some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give the muffins a soapy flavor.
*To shred your zucchini, simply rub it on the grater side of any box or cheese shredder. Be sure to cut the ends off first. Once you get the hang of it, you'll be able to knock out a large number of zucchini fruit in a short amount of time. There is no need to peel the zucchini for this recipe.
*If you are not able to find fresh zucchini, it is also possible to use frozen zucchini, substituting 1:1 for the fresh zucchini in this recipe. If buying from the store, be sure to find frozen zucchini spirals, not chopped. Once thawed, you can then slice these up to match the size of freshly shredded zucchini. No, it won't taste the same, but it will still be very delicious!
How should I store them, and how long will they last?
Stored in an airtight container, regular freshly baked zucchini muffins will last up to 7 days in the fridge. However, gluten-free muffins usually only keep well for 2-3 days; after that, they start to lose their texture and can even grow more dense.
Can I freeze gluten-free dairy-free zucchini muffins?
You can freeze your zucchini muffins either wrapped in plastic wrap or placed in an airtight container for up to 2-3 months. To thaw, just place them on the counter at room temperature for a couple hours, until completely thawed.

Nutrition

Calories: 182kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 92mg | Fiber: 2g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
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