The Fluffiest Zucchini Muffins (gluten-free + dairy-free)

These zucchini muffins are super easy to make and have the BEST fluffy texture. Gluten-free, dairy-free and oil-free!

While I already have several zucchini muffin recipes on my site, I don’t have one that is like a classic muffin recipe. You know, light and fluffy, made with all-purpose flour, no blender required kind of muffin.

This zucchini muffin recipe can be made with regular all-purpose flour or gluten-free all purpose flour and only requires a few bowls plus a muffin tin. Like my other recipes, they are refined sugar-free and can even be made oil-free. They pack in as much nutrition as possible while still maintaining the best light and fluffy texture.

Zucchini Muffin Ingredients + Substitutions

• All-Purpose Flour- These muffins can be made with all-purpose wheat flour or gluten-free all-purpose flour using equal amounts. If you’d like to make them with whole-grain flour you may need to increase the fat (tahini/oil) or liquid (milk) as whole wheat flour tends to be more absorbent than all-purpose.
• Baking Powder, Baking Soda & Salt- Using both baking powder and soda yields extra rise for extra fluffy muffins. Salt helps balance out the sweetness.
• Ground Cinnamon- Two full teaspoons assures that you can really taste the cinnamon in the finished product. If you’re not into cinnamon, feel free to adjust it to your liking.
• Eggs- Whole eggs are essential for providing moisture and rise. I have not tested this recipe with flax eggs for a vegan option but I do have two vegan zucchini muffin recipes you can try instead: (vegan lemon zucchini muffins and vegan blender zucchini muffins).
• Non-Dairy Milk- I like to use soy milk to make the muffins higher in protein but any kind of dairy-free milk will work.
• Pure Maple Syrup- I’ve tested these with both maple syrup and honey and I prefer the maple syrup but either one is good.
• Tahini- I know this isn’t a common ingredient for a lot of people but you can find it at most stores (like Trader Joes) and it makes such a great substitute for oil in baking. Not only do I enjoy the texture of the baked goods more with tahini than oil, but it’s also a  great source of iron and protein. That said, you can also use any neutral flavored oil or melted coconut oil in its place.
• Vanilla- Does this one need an explanation? I don’t think so. ;)
• Zucchini- You’ll need about 1 large zucchini to get 1 cup of shredded zucchini (after it’s been squeezed dry). You can squeeze it using several paper towels or a kitchen towel over the sink.
• Chocolate Chips- Technically you can skip the chocolate chips but they are so much better with them. Dark chocolate chips keeps the recipe dairy-free.

How to Make the Fluffiest Zucchini Muffins

1. Shred the zucchini. To help the zucchini blend seamlessly into the waffles, you’ll want to use the smaller holes on your box grater. This will shred it finely so that you aren’t left with big pieces in your batter. After shredding, squeeze it dry with a towel then pack into a measuring cup until you have a full cup. You don’t need to peel the zucchini prior to shredding.
2. Whisk together the dry ingredients.
3. Stir together the wet ingredients and shredded zucchini. 
4. Add the dry to the wet. Fold in chocolate chips.
5. Transfer to muffin tin and bake until golden brown. 
6. Allow to cool and enjoy!

More Delicious Ways to Use Zucchini

• Zucchini Oatmeal Protein Waffles
• Healthy Vegan Zucchini Bread
• Dairy-free Zucchini Corn Chowder
• 1-Bowl Oatmeal Zucchini Cookies
• Zucchini Bread Overnight Oats
• White Bean Zucchini Burgers
• Healthy Zucchini Corn Fritters

Print Recipe

The Best Zucchini Muffins (gluten-free + dairy-free)

These zucchini muffins are super easy to make and have the BEST fluffy texture. Gluten-free, dairy-free and oil-free!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 12 muffins

Ingredients

US Customary - Metric

• 1½ cups all-purpose flour, or 1-to-1 gluten-free AP flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 2 whole eggs
• ⅓ cup non-dairy milk
• ½ cup pure maple syrup or honey
• ¼ cup tahini, or neutral flavored oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, after squeezed dry
• ½ cup dark chocolate chips, optional

Instructions

• Preheat the oven to 350°F. Grease or line a muffin tin for 10-12 muffins. The recipe will yield 10 large muffins or 12 medium.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In a separate large bowl, combine the eggs, milk, tahini, maple syrup, and vanilla extract. Whisk until smooth. Lastly, add the zucchini and stir to combine.
• Add the dry ingredients to the bowl with the wet and stir until a smooth batter forms. Fold in the chocolate chips. Spoon the batter into each muffin until about ¾ full. Top with more chocolate chips, if desired.
• Bake in the preheated oven for 20-22 minutes, until golden brown and firm. Allow to cool before serving, and enjoy! Leftovers can be stored in airtight container at room temperature for 2-3 days or refrigerated for up to 1 week.

Notes

Nutrition Facts are an estimate and will vary depending on specific ingredients you choose. 

Nutrition

Calories: 179kcal, Carbohydrates: 27g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 168mg, Potassium: 206mg, Fiber: 1g, Sugar: 11g, Vitamin A: 71IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 1mg

Course: Breakfast, Snack

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!