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Gluten Free Zucchini Olive Oil Muffins

Kate Shungu
These gluten-free zucchini muffins are light and moist, with a zesty lemon drizzle. Serve them for brunch or with a cup of coffee or tea!
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Brunch
Cuisine Italian
Servings 12 muffins
Calories 217 kcal


  • 2 cups gluten free flour (a “cup for cup” substitute; I used Trader Joe’s)
  • 2 teaspoons baking powder
  • ½ cup olive oil
  • cup sugar
  • 2 eggs
  • cup almond milk
  • ½ teaspoon salt
  • 2 small zucchini, shredded (or use 1 large zucchini)
  • Zest of one lemon
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice


  • Preheat oven to 350°F. Grease 12 muffins cups or line with non-stick cupcake wrappers.
  • Place the shredded zucchini in a mesh sieve or colander and press with the back of a spatula until most of the water is released.
  • Whisk gluten free flour and baking powder together in a large bowl. In a medium sized bowl, combine olive oil, sugar, eggs, almond milk, salt, zucchini, and lemon zest. Whisk to combine.
  • Pour the wet ingredients into the dry ingredients and mix gently to combine. Distribute evenly into the muffin cups, filling each to approximately ¾ full. Bake for 20–25 minutes, or until a toothpick inserted into a muffin returns small crumbs.
  • Let muffins cool for 10 minutes and then remove to a cooling rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and lemon juice until it reaches a consistency for drizzling. Add more lemon juice or powdered sugar if necessary.
  • Drizzle about 1 teaspoon glaze over each muffin, and serve.


Substitute all-purpose flour for gluten free flour, if you'd like! Then, of course, they will not be gluten free.
Be sure to drain the zucchini thoroughly (see photo above for how to press the liquid out with a spatula and a colander). This ensures that the batter won't be too wet.
You can substitute canola oil or vegetable oil in place of the olive oil, if you'd like.


Serving: 1muffinCalories: 217kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 27mgSodium: 109mgFiber: 2gSugar: 16g
Keyword gluten free muffins, zucchini muffins
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