Moist Dairy Free Zucchini Muffins

Finding ways to sneak vegetables into your family’s daily meals can feel like an uphill battle, especially when you’re dealing with picky eaters or dietary restrictions. Between juggling work schedules, after-school activities, and trying to keep everyone well-fed, the last thing you need is a complicated recipe that takes hours to prepare.

That’s why these dairy-free zucchini muffins have become such a reliable staple in our house – they’re quick to make, perfect for grab-and-go snacks or breakfast, and packed with wholesome ingredients that’ll keep everyone satisfied without any dairy-related worries.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for these muffins since they tend to have the perfect balance of moisture and flavor. When shopping, look for zucchini that’s about 6-8 inches long – anything much bigger can become watery and have tough seeds in the center. Fresh summer zucchini works great, but you can make these muffins year-round with store-bought ones too. Before adding to your batter, make sure to grate the zucchini on the large holes of a box grater, and if it seems really wet, you can pat it gently with a paper towel to remove any excess moisture.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps while keeping the muffins tasty:

• Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
• Cooking oil: Any neutral oil works here – try canola, vegetable, or melted coconut oil. You can also use unsweetened applesauce for a lower-fat version (replace in equal amounts).
• White and dark sugar: Feel free to use all white sugar, all brown sugar, or coconut sugar. You can even reduce the total amount to 3/4 cup if you prefer less sweet muffins.
• Gluten-free flour: If you don’t need these to be gluten-free, regular all-purpose flour works fine. Just skip the xanthan gum if it’s listed as an ingredient in your mix.
• Zucchini: Carrots or yellow summer squash can work instead of zucchini. Just make sure to squeeze out excess moisture from whatever veggie you choose.
• Cinnamon: You can swap this with pumpkin pie spice, apple pie spice, or a mix of cinnamon and nutmeg for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini muffins is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your shredded zucchini using a clean kitchen towel or paper towels, otherwise your muffins might end up dense and soggy. When measuring your gluten-free flour, avoid the urge to pack it into the measuring cup; instead, use the spoon-and-level method to prevent heavy, dense muffins. Another common mistake is overmixing the batter – stop stirring as soon as the ingredients are combined, as gluten-free batters can become gummy when overworked. For the best texture, let your eggs come to room temperature before mixing, and don’t skip the 5-minute cooling period in the pan before transferring to a wire rack – this helps the muffins set properly without falling apart.

What to Serve With Zucchini Muffins?

These dairy-free zucchini muffins make a perfect breakfast or afternoon snack, and there are lots of tasty ways to enjoy them! Spread some dairy-free butter, almond butter, or your favorite jam on a warm muffin for extra flavor. For breakfast, serve them alongside fresh fruit and a hot cup of coffee or tea – I especially love them with sliced bananas or berries. If you’re packing these for lunch boxes or picnics, they pair really well with a handful of nuts or seeds for added protein and crunch.

Storage Instructions

Counter Storage: These dairy-free zucchini muffins stay fresh at room temperature for 2-3 days. Just pop them in an airtight container and keep them on your counter. They’re perfect for grabbing as a quick breakfast or snack throughout the day!

Refrigerate: Want them to last longer? Place your muffins in a sealed container in the fridge for up to a week. The cool temperature helps keep the zucchini-filled treats fresh, though they might get a bit more dense over time.

Freeze: These muffins are great for batch baking! Let them cool completely, then wrap each one in plastic wrap and store in a freezer bag for up to 3 months. When you’re ready for a muffin, just take one out and let it thaw at room temperature for about an hour.

Refresh: If your muffins have been stored for a few days, you can bring back that fresh-baked taste by popping them in the microwave for 10-15 seconds. Or warm them in a 350°F oven for about 5 minutes if you like them slightly crispy on the outside.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 10-15 g
• Fat: 100-110 g
• Carbohydrates: 150-160 g

Ingredients

• 2 large eggs
• 1/2 cup cooking oil
• 3/4 cup white sugar
• 1/4 cup packed dark sugar
• 1 teaspoon vanilla essence
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon gluten-free raising agent
• 1 tablespoon cinnamon powder
• 1 1/2 cups gluten-free all-purpose flour (contains xanthan gum)
• 1 cup shredded zucchini (from 1 medium zucchini)

Step 1: Prepare the Oven and Muffin Pan

Preheat the oven to 350°F (175°C).

Line a muffin pan with cupcake liners or lightly coat it with gluten-free cooking spray to prevent sticking.

Step 2: Shred the Zucchini

Use a shredder to grate one medium-sized zucchini until you have 1 cup of shredded zucchini.

Set it aside while you prepare the rest of the ingredients.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, oil, sugar, brown sugar, and pure vanilla extract until well combined and smooth.

Step 4: Combine Dry Ingredients

To the wet mixture, add the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour.

Stir the ingredients together until just combined, making sure not to overmix.

Step 5: Incorporate the Zucchini and Scoop the Batter

Gently fold the shredded zucchini into the batter until evenly distributed.

Scoop the batter into the prepared muffin cups, using a greased ice cream scoop for easy and even portioning.

Step 6: Bake and Cool the Muffins

Place the muffin pan on the center rack of the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Keep an eye on the muffins as baking times can vary depending on the oven.

Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack.

Step 7: Store and Enjoy

Once completely cooled, store any leftover muffins in an air-tight container to maintain freshness.

Enjoy your moist and naturally sweet zucchini muffins!