Whether you are looking for a quick breakfast on the go or a satisfying snack, these fluffy gluten free zucchini muffins will satisfy your cravings while providing you with a nutritious and delicious treat. These muffins are also dairy-free.

A zucchini muffin on a plate next to an espresso.

Do your kids like zucchini? Mine don’t, and unfortunately, Mr. Fearless Dining is no help. He hates it, too. (Blame his mother, who used to make zucchini soggy and mushy.) I am hoping these gluten free zucchini muffins will change his mind.

These muffins are the perfect way to use up extra zucchini from your garden and are a great option for those who follow a gluten-free diet. If you love muffins, I have a lot of incredible gluten-free muffin recipes to try! You may also want to try these gluten-free orange marmalade muffins.

Recipe At A Glance:

  • Skill Level – Beginner
  • # of Ingredients – 13
  • Flour Blends Tested – King Arthur Measure for Measure and Bob’s Red Mill 1:1. Other blends should work, but you may need to tweak moisture levels depending on the blend’s starch-to-grain ratio. Read my article for more information about why flour blends vary.
  • Cook Time – 20-25 minutes, depending on how large the muffins are.

Allergen Information:

These homemade zucchini muffins are gluten-free, dairy-free, and soy-free. See the FAQ below for instructions to make them nut-free.

Why I love these muffins…

  1. One of the things I love about zucchini is that it is a moist vegetable. Zucchini adds moisture to baked goods, making them more tender and delicious. This is helpful in gluten free baking, where achieving moist and tender baked goods can be challenging. Of course, you don’t want to overdo the moisture, so read below for tips to dry your zucchini.
  2. Zucchini is pretty awesome for sweet and savory dishes, making it a versatile ingredient. You can use zucchini muffins for breakfast, as a snack, or even as a dessert. If you are a child’s parent, these muffins are a great way to sneak in those veggies!
  3. Zucchini muffins are relatively easy to make and require only a few basic ingredients. I also created this recipe so that there are no refined sugars.

Reader Rave

Yum! I replaced the coconut sugar with 1 cup of brown sugar and used 1 stick of butter instead of coconut oil. Also, I did not use nuts but blueberries instead. Turned out delicious.” Ashley S., Pinterest comment

How to dry shredded zucchini:

When you grate the zucchini for this recipe, it is very important to dry the shredded zucchini to eliminate some of the moisture. Here are some tips for drying your grated zucchini:

  • Put the shredded zucchini on a clean kitchen towel and wrap the towel around the zucchini shreds. Squeeze out the excess moisture over the sink.
  • Pat the zucchini shreds down with a paper towel.
  • Put the shredded zucchini in a strainer, push the zucchini down, and allow the moisture to drain out.
A close up of a gluten free zucchini muffin on a white plate.

Tips For Sucess:

  • Use a large scoop to fill your muffin cups so each cup has the same batter. This will ensure your muffins turn out the same size.
  • Do not use a stand or electric mixer. Your muffins will turn out dense.
  • Let the batter sit for 15-20 minutes so the gluten-free flour blend’s rice flour can soften. This will ensure your muffins are not gritty.

Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins.


  • Swap brown sugar for coconut sugar.
  • Use another light oil instead of coconut oil. You can also use unsalted butter if you prefer.
  • Make them nut-free. See the FAQ for instructions.

Ingredient Notes:

Photos of the zucchini muffins ingredients.
  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour blend. Other blends should work, but some may need more or less liquid, depending on the starch-to-grain ratio.
  • Almond Flour – I recommend Anthony’s Almond Flour because they mill it finely. For nut-free directions, see the recipe FAQ.
  • Baking Powder and Soda – Use aluminum-free baking powder.
  • Coconut Sugar – I use this, but regular brown sugar also works.
  • Cinnamon – Any ground cinnamon is okay.
  • Zucchini – Use fresh zucchini, not frozen.
  • Eggs – Use size large.
  • Coconut Oil – You can also use other light oil types but do not use one with a strong flavor.
  • Non-Dairy Milk – I used almond milk, but any plant milk will work well.
  • Vanilla Extract – Use pure vanilla extract.

Recipe Step-By-Step Directions:

A photo of the dry ingredients in a bowl.

Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend. I really like to use rubber-bottomed bowls when I am hand-mixing batter so they don’t slide around the counter while I am mixing.

Zucchini shreds with eggs, milk, and oil in a bowl.

Step 2: Add all of the wet ingredients and zucchini and mix well. Note: warm your coconut milk so it isn’t hard.

The wet ingredients poured onto the dry ingredients.

Step 3: Pour the wet ingredients into the dry ingredients and mix.

🔑 Sandi says: Do NOT overmix your batter. You want to mix the wet and dry ingredients until they are just barely mixed. I also do not recommend a stand or electric mixer.

Step 4: Line your muffin pan with parchment paper liners or spray a non-stick gluten free baking spray in each muffin cup. Fill each muffin cup 3/4 full of batter.

Step 5: Bake the muffins at 350º F for 22  minutes. You can test to see if your muffins are done baking by inserting a toothpick into a muffin. If the toothpick comes back dry, your muffins are ready. If you see crumbs or batter, your muffins must be baked longer.

Step 6: Remove the muffins from the pan onto a wire cooling rack. Do not let the muffins sit in the hot pan, or they will dry and crumble.

Recipe FAQ

Are zucchini muffins considered healthy?

The answer is it depends on the ingredients. Many things can be substituted to make a zucchini muffin recipe healthier. As I did, you can substitute coconut sugar for brown sugar, coconut oil for butter, and some almond flour mixed in with gluten-free flour.

Can you make these gluten free zucchini muffins nut-free?

Yes, you can easily make these gluten free zucchini muffins nut-free. Omit the almond flour and add 1/2 cup additional gluten free flour blend.

How do you store zucchini muffins?

Store these muffins in an airtight container in the refrigerator. They will keep fresh for up to 3 days. I recommend freezing the muffins so they keep fresh for longer—freeze room temperature muffins in a freezer bag.

Four zucchini muffins on a wire rack.

More Gluten Free Muffin Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

Four zucchini muffins on a wire rack.

The Best Gluten Free Zucchini Muffins

Sandi Gaertner
A quick and easy gluten free and dairy free zucchini muffins recipe.
4.70 from 33 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 382 kcal


  • 2 cups gluten free flour * See notes
  • 1 cup almond flour * See nnotes
  • teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder aluminum-free
  • 2 teaspoons ground cinnamon
  • 1 ⅓ cups coconut sugar or brown sugar
  • 1 cup chopped pecans optional
  • 1 ½ cups almond milk or another plant-based milk
  • 3 large eggs
  • 1 ½ cups shredded zucchini
  • 2 teaspoons pure vanilla extract
  • ¾ cup coconut oil melted


  • Preheat the oven to 350 degrees F. Place the oven rack to the middle position.
  • Use a grater to shred your zucchini. Make sure to pat it dry with paper towels or follow one of the tips above so it isn't too wet.
  • Add wet ingredients in a small mixing bowl and whisk to blend. Add zucchini shreds and mix.
  • In a large mixing bowl, add all dry ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix gently until the batter is just mixed. Over mixing can take out the fluffiness of these muffins.
  • Drop paper muffin liners into a muffin tin and fill 3/4 the way with the zucchini batter.
  • Bake for 22-25 minutes until done. (*I sprinkle coconut on top of the muffins. This is optional.)
  • Remove the muffins from the pan right after baking so they do not dry out.


  1. I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 blends. Other blends should work, but you may need to adjust the moisture level.
  2. Yes, you can easily make these gluten free zucchini muffins nut-free. Omit the almond flour and add 1/2 cup additional gluten free flour blend.
  3. If you want your zucchini muffins to be light, fluffy, and not dense, the secret is to mix the wet and dry ingredients until they are barely mixed. Overmixing muffin batter leads to heavy, dense muffins.
  4. Store the muffins in an airtight container for up to 3 days in the refrigerator, or freeze in a freezer-safe bag.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 382kcalCarbohydrates: 35gProtein: 7gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 41mgSodium: 209mgPotassium: 166mgFiber: 4gSugar: 14gVitamin A: 125IUVitamin C: 5mgCalcium: 106mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an old July 2019 post with more detailed recipe instructions.

4.70 from 33 votes (29 ratings without comment)

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Recipe Rating


  1. 5 stars
    These came out amazing. I followed the recipe but added a small amount of fresh blueberries tossed in GF flour. They are delish! The cinnamon comes thru right near the end. I will definitely make these again. Thank you:)

  2. 5 stars
    THE BEST Zucchini Muffins!!
    You won’t be able to tell that these are GF!

    Today I made your zucchini muffins and also made some with my donut pan.
    My only substitution – I didn’t have coconut oil so I used what I had. A combination butter and extra virgin olive oil.
    These are DELICIOUS!!!!❤️
    My son hates zucchini but ate two muffins (knowing they were zucchini) and said they were great!❤️
    Thank You!!!!

  3. Hands down the very best gluten free zucchini muffins I’ve ever baked. I’m an experienced baker and my family is so impressed by these muffins that today I’m making up a double batch; 12 muffins just aren’t enough. The instructions are precise and well written. Thank you for an excellent way to use up zucchini.

  4. 5 stars
    Simply awesome! I reduced the pecans to 1/2 cup and added 1 cup fresh blueberries. So delicious and the texture is almost identical to non-GF. My family would not have known if I hadn’t told them. I used a cupcake pans so I ended up with 2 dozen.

    Apologies if I missed this in the post but do you know if they freezer well?

  5. 5 stars
    I just made these today. They are very good. I made 12 standard size muffins and 36 mini muffins from this recipe. I made the mistake of getting a 6 pack of zucchini plants in the spring. So much zucchini! I give away as much as I can find homes for (even Freecycle!) I am trying every recipe I come across that has zucchini in it. My husband liked this recipe the best out of the zucchini breads I have done so far.

    1. You made my day Joan. Thank you so much for letting me know you liked these. I am jealous you have so much zucchini. I am going to restart our garden next year now that our drought is finished.

      1. Hi Halle, I haven’t tested this recipe with less sugar so I am not sure how it would turn out. If you try it, let me know how it turns out.