Gluten-Free, Dairy-Free Zucchini Muffins

This is one of my favorite recipes, and I just realized that I hadn’t shared it with YU yet! For shame. These delicious, gluten-free, dairy-free muffins are full of plant-based protein and beneficial fiber. And I bet they are super tasty with all those coffee alternatives I shared with YU on Monday

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12 muffins
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Gluten-Free, Yeast-Free and Dairy-Free Baking tips: It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!

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High powered blender
Food processor with shredding attachment or…
Sifter or metal/mesh strainer
Large glass bowl
Medium glass bowl
Unbleached Parchment Cupcake Liners
2 cupcake tins**
Large cereal spoon

**If you don’t have 2 cupcake tins, cut the recipe in half. It won’t work to make the batter, bake half and then bake the others later. Your second batch will be flat cupcakes (see baking tips above). You can also use mini cupcake tins for bite-sized treats.

Try to buy everything organic. Here’s why.
1 1/2 cup shredded zucchini
1/4 cup chopped pecans, toasted
1/2 cup chopped walnuts, toasted

Dry Ingredients
3/4 cup almond flour/meal (for the best almond flour, buy online from Benefit Your Life, it’s the highest quality)
1 cup sweet sorghum flour
1 tsp baking soda
1 tsp aluminum-free baking powder
1/4 tsp fine ground sea salt
3/4 cup sucanat
1 tsp ground cinnamon

Blend/Wet Ingredients
1 tbsp chia
3/4 cup warm water
2 tsp apple cider vinegar
2 tbsp cold-pressed virgin coconut oil
1 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
1 tbsp fresh lemon juice

Let’s get started.
Preheat oven to 350°F. Line cupcake tins with unbleached parchment paper liners. No liners? You can cut unbleached parchment into squares and press them into the tins for DIY tulip liners. They will pop out until they have batter in them to hold them in place, so set them aside if you go this route. Check out this how-to.

Shred zucchini, either in the food processor or by hand with a grater. Set aside.

Toast nuts in a small pan over medium heat for 5 minutes and set aside.

Place chia, water, vinegar, coconut oil, extract and lemon juice in the blender and let sit for 5 minutes. You want the chia to sit in the liquid to “plumpen,” and you might as well toss all the other goodies in there. After 5 minutes, blend thoroughly.

While blending, in a large bowl, sift together almond flour, sorghum flour, sucanat, baking soda, baking powder, cinnamon and salt. Work your fingers in a circular motion to press/grind dry ingredients through strainer/sifter. Anything too big to make it through? Just dump it in the mix.

Now, fold together the dry ingredients and the “fold-ins”—zucchini, pecans and walnuts.

Add the wet ingredients to the dry and fold until well mixed.

Spoon batter into cupcake liners so they are 85% full. Now place them in the oven and bake for 25 minutes (15-20 minutes for minis).

Remove and allow to cool in the pan.


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Comment Rules

  1. Carole Fournier

    Hi Heather. I was wondering, is it possible to replace the sorghum flour by another type of gluten free flour? Thanks! :)

    • Heather Crosby

      Hi Carole~
      You can replace sorghum by trying a 1/2 c of gluten-free all purpose and 12/ c brown rice flour or 1 c of one of them with the almond flour. Let me know how that works out. Enjoy! Heather

  2. Joanne Clendining

    I made a batch of these today thinking that they might be yummy to munch on while getting bombarded by hurricane Sandy. Well, they’re almost gone already, and I’m hoping I can make another batch before the power goes out! These are SO yummy and moist!! Delicious!!!

  3. Elizabeth

    OMG! These were amazing!!!! I’ve been looking for a healthy muffin recipe. Thank you so much for this awesome recipe. These will be a long time staple now!

    • Heather Crosby

      Oh wonderful, Elizabeth! They are a fave for me as well 😉

  4. Rosanna

    Hi Heather! Another great recipe.. ! Loved the texture and how moist these muffins turned out.. Made two batches. One following your recipe to the letter, the other one more savory, with yellow squash, chipotle (instead of cinnamon), coriander, cumin, and no sucanat.. Loved it to.. I’m so much more inspired to cook since joining YU!!!

    • Heather Crosby

      Love the savory version Rosanna! Sounds like something I’ll have to try soon… Thanks for sharing.

  5. Kirstie

    These muffins are AMAZING! My mom always made zucchini muffins for my family growing up, but they were filled with eggs, sugar and white flour. I have been craving them lately because we always would have them around this time I year. I feel very grateful to have stumbled not only upon this recipe, but upon your blog!

    Thanks for a fantastic and healthy recipe. You make gluten-free and dairy free seem so easy! My family loves these so much, this is my new staple recipe :)

    • Heather Crosby

      I’m so happy Kirstie!

  6. Sheryl

    I just made these using 3/4 cup of soaked, pitted dates instead of the sucanat. Came out perfectly! Everyone devoured these!

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