These easy muffins are not only gluten-free, but dairy-free, too! They’re light and moist, and topped with an irresistible lemon glaze. Perfect for brunch!
These Gluten Free Zucchini Muffins are lightly sweet and just a little tart, thanks to the light drizzle of lemon glaze on top. And for those with allergies or intolerances, they’re not only gluten-free, but they’re dairy-free as well.
To make them dairy-free, I used olive oil instead of butter. While I wouldn’t choose olive oil to replace butter for cookies or brownies, it’s a great option for quick breads and muffins. The flavor is very faint, and if you add citrus like I did here, you really can’t taste it at all.
The pairing of zucchini, lemon, and olive oil is absolute perfection, and the muffins go great with a cup of coffee or tea.
Ingredients for zucchini muffins
- I use a cup-for-cup gluten-free flour when I make gluten-free baked goods. Basically, you substitute it for flour in a one to one ratio. It’s much easier than trying to measure a bunch of ingredients like rice flour and xanthan gum. I found one for $3.99 at Trader Joe’s, which is pretty inexpensive when it comes to gluten-free flour.
- Olive oil adds a subtle flavor to the finished muffins. If you prefer, you can use canola oil or another vegetable oil instead.
- The almond milk can be swapped out for soy milk or oat milk instead. You could also use cow’s milk if you aren’t concerned with these being dairy-free.
- The zucchini I used were on the small side. You could substitute one large zucchini instead. They’re in season and the least expensive in the summer, but you can usually find them year-round.
Step-by-step instructions
Grease a 12-cup muffin tin. 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 the dry ingredients together. Then, whisk the wet ingredients together.
Use a spatula to fold the dry ingredients into the wet ingredients.
Spoon the batter evenly into the greased muffin cups, filling each about 2/3 of the way full.
Bake for 20–25 minutes, then let cool for 10 minutes in the tin before removing them.
Meanwhile, in a small bowl, whisk together the lemon juice, lemon zest, and powdered sugar. Drizzle over the cooled muffins and serve.
FAQs
Can I make these into mini muffins?
Yes! Follow the instructions using a 24-cup mini muffin tin and cook for 14–15 minutes. The recipe will make approximately 24 mini muffins.
Can I use cow’s milk instead of almond milk?
Yep—they won’t be dairy-free but cow’s milk will work just fine.
I served these at an Italian-themed brunch co-hosted with my friend Kelley of Haviland Events. She put together the gorgeous table setting.
Here’s what else we served at the brunch:
Savory Caprese Bread Pudding
Italian Sausage Breakfast Patties
Rosemary Clementine Brunch Cocktails
I’m happy to say that these muffins were a gluten-free baking success story! They’re light and moist, with a hint of citrus flavor. The powdered sugar + lemon juice drizzle takes them over the top, and a pat of butter sure wouldn’t hurt either.
Have you experimented with gluten free baking? Any tips that you’d like to share? Let me know in the comments below!
Gluten Free Zucchini Olive Oil Muffins
Ingredients
- 2 cups gluten free flour (a “cup for cup” substitute; I used Trader Joe’s)
- 2 teaspoons baking powder
- ½ cup olive oil
- ⅔ cup sugar
- 2 eggs
- ⅓ 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
Instructions
- 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.
Notes
Nutrition
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