Sweet Dairy Free Zucchini Muffins

Here is my go-to recipe for dairy free zucchini muffins, made with fresh garden zucchini, warm cinnamon, and a hint of vanilla – perfect for anyone avoiding dairy or just looking for a good muffin recipe.

These muffins have become a weekly staple in our house, especially during summer when zucchini is everywhere. I often make a double batch because they disappear so quickly – and they make such an easy grab-and-go breakfast. Nothing better than a warm muffin with your morning coffee, right?

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for these muffins since they’re typically less watery and have smaller seeds than larger ones. When you’re at the store, look for zucchini that’s about 6-8 inches long and feels firm when you give it a gentle squeeze. If you end up with larger zucchini, just be sure to remove the seedy center before shredding since those bigger seeds can affect the texture of your muffins. Before adding the shredded zucchini to your batter, give it a light squeeze to remove excess moisture – this helps prevent your muffins from becoming too wet.

Options for Substitutions

This recipe is pretty flexible and allows for several substitutions to match your pantry or dietary needs:

• Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes) to keep it vegan.
• Cooking oil: Any neutral-flavored 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).
• Sugars: Feel free to use all white or all brown sugar instead of the mix. For a natural option, coconut sugar works great as a 1:1 replacement for both sugars.
• Gluten-free flour: If you don’t need the recipe to be gluten-free, regular all-purpose flour works perfectly (and you can skip the xanthan gum). Just make sure to use the same amount.
• Zucchini: While zucchini is key to this recipe, you can use yellow summer squash as a direct substitute. Just make sure to squeeze out excess moisture whichever one you use.

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 cheesecloth, otherwise your muffins might end up dense and gummy. 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 too much mixing can lead to tough muffins. For the best texture, let your eggs come to room temperature before starting, and don’t forget to check your gluten-free flour blend contains xanthan gum – if it doesn’t, add 1/4 teaspoon to your dry ingredients to help hold everything together.

What to Serve With Zucchini Muffins?

These dairy-free zucchini muffins make a fantastic breakfast or snack option that pairs well with several morning favorites. A warm muffin goes perfectly with a cup of coffee or tea, and you can spread a little dairy-free butter or almond butter on top for extra richness. For a complete breakfast, serve these muffins alongside some fresh fruit like berries or sliced peaches, or pair them with a protein-rich smoothie. If you’re packing them for lunch boxes or afternoon snacks, they taste great with a handful of nuts or seeds on the side for added protein and crunch.

Storage Instructions

Counter Storage: These dairy-free zucchini muffins stay fresh at room temperature for up to 2 days. Just keep them in an airtight container lined with paper towels to absorb any extra moisture from the zucchini. They’re perfect for grabbing on your way out the door!

Refrigerate: Pop these muffins in the fridge in a sealed container, and they’ll stay good for up to a week. The paper towel trick works great here too – it helps keep them from getting too moist. They make such an easy breakfast or snack option!

Freeze: These muffins are fantastic for freezing! Let them cool completely, then wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. When you’re ready to eat one, just take it out the night before and let it thaw in the fridge.

Warm Up: Want to enjoy your muffin warm? Just pop it in the microwave for 15-20 seconds, or wrap it in foil and heat in a 350°F oven for about 5 minutes. It’ll taste almost like it’s fresh from the oven!

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: 800-900
• Protein: 10-15 g
• Fat: 40-45 g
• Carbohydrates: 110-120 g

Ingredients

• 2 large eggs
• 1/2 cup oil for cooking
• 3/4 cup white sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla essence
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1 tablespoon cinnamon, ground
• 1 1/2 cups gluten-free all-purpose flour with xanthan gum
• 1 cup shredded zucchini (from 1 medium-sized zucchini)

Step 1: Preheat and Prepare Baking Tools

Start by preheating your oven to 350°F (175°C).

Prepare your muffin pan by lining it with cupcake liners or coating it with gluten-free cooking spray to ensure easy removal of the muffins after baking.

Step 2: Shred the Zucchini

Using a shredder, shred one medium-sized zucchini.

You will need to have 1 cup of shredded zucchini.

Set this aside for later use in the batter.

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.

This will be the base of your muffin batter.

Step 4: Combine Dry Ingredients and Fold in Zucchini

Add the dry ingredients: salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour into the wet mixture.

Mix until just combined.

Then, gently fold in the shredded zucchini, ensuring the zucchini is evenly distributed throughout the batter.

Step 5: Fill Muffin Pan and Bake

Using a greased ice cream scoop or a spoon, scoop the batter into your prepared muffin pan, filling each lined or sprayed cup evenly.

Place the muffin pan on the center rack of your preheated 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 them as baking times can vary between different ovens.

Step 6: Cool and Store

Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack.

Once completely cool, store any leftovers in an air-tight container to maintain their freshness.