All Natural Zucchini Muffins – Vegan, Gluten Free, Sugar Free and 100% Delicious 46


These All Natural Zucchini Muffins are moist and delicious with warm cinnamon and sweet raisins.

All Natural Zucchini Muffins

 

With the recent abundance of zucchini from my CSA (Community Supported Agriculture) I had one thing in mind….zucchini bread.

 

And then I started searching recipes and everything had about TWO CUPS of sugar.  What?  Is that really necessary?

 

After one taste of these – absolutely not!

 

These are super moist and light like they are made with tons of butter.  They are about as sweet as a cornbread, so they would be perfect to set at the table for dinner, eat as breakfast, enjoy as dessert or thrown in a lunch bag for a healthy snack.  Nuts would be delicious in this, but since my daughter is allergic we left those out and added the raisins. 

 

All Natural Zucchini Muffins 2

 

I’m embarrassed to admit we polished them off in about two days.  Between desserts and breakfast we were fighting over these.  I think next time I’ll be making a double batch – one with walnuts or pecans for me.

 

Hands off my muffins!
 

Zucchini Muffins
As a time saver for you I put links to my favorite products in the ingredient list. I love Thrive Market as an option if you don’t have a local natural food store in your area because you can get 20-40% off organic products you use every day. It’s an awesome deal. And they give you free shipping over $49. There’s a membership fee but it’s only $50. You’ll save that in one shopping spree and that’ll save you all year!

All Natural Zucchini Muffins (Get the printable recipe waaaay at the bottom.)

Vegan, Gluten Free, Sugar Free!
Inspired by Iowa Farmers Wife

Serves 12
 
2 tbsp ground flax seed + 6 tbsp water (vegan “eggs”)
1/2 cup olive oil
1/3 c agave
1 cup shredded zucchini
1 tsp vanilla extract
1 tsp cinnamon and/or pumpkin pie spice
1 1/2 cups gluten free all-purpose baking flour (or whole wheat or brown rice flour would also work)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup loosely packed raisins
1/2 tsp sea salt

1. Preheat oven to 350F. Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, agave, zucchini and vanilla in a medium bowl, stir in the flax egg. Stir in flour, cinnamon, baking powder, baking soda and sea salt; mix until just wet and ingredients are combined; fold in raisins.
 
2. Pour batter into 12 muffin tins, sprayed with cooking spray (I used organic coconut oil spray). Bake about 18 minutes or until browned and a knife comes out clean.

 


Nutrition Facts
12 Servings
Amount Per Serving

Calories 182.5
Total Fat 9.9 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 98.6 mg
Potassium 102.5 mg
Total Carbohydrate 23.9 g
Dietary Fiber 2.3 g
Sugars 11.4 g
Protein 2.1 g

Vitamin A 4.2 %
Vitamin B-12 0.0 %
Vitamin B-6 1.6 %
Vitamin C 1.8 %
Vitamin D 0.0 %
Vitamin E 5.9 %
Calcium 1.8 %
Copper 1.9 %
Folate 0.9 %
Iron 4.8 %
Magnesium 1.6 %
Manganese 3.0 %
Niacin 0.7 %
Pantothenic Acid 0.3 %
Phosphorus 1.4 %
Riboflavin 1.0 %
Selenium 0.2 %
Thiamin 1.1 %
Zinc 0.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 


*This blog post contains affiliate links for products I’ve used, love and recommend that I know you’ll benefit from if you choose to check them out. Should you decide to purchase, you support Florida Coastal Cooking & Wellness at not a cent additional cost to you. I’m so, so grateful for your support. Without you, I couldn’t provide tons of yummy free recipes, current information, inspiration and more. With light, love and gratitude from me, Dawn Hutchins, Founder of Florida Coastal Cooking & Wellness

 


My crystal ball tells me you’re someone that likes tasty, healthy and simple recipes. 

I think you’ll like my 6 Ingredient or Less Cookbook. Click here to learn more.

6 Ingredient or Less


Pfew! You made it all the way down here. I know it was a long way. Here’s your printable recipe. 

All Natural Zucchini Muffins
Serves 12
Write a review
Print
Ingredients
  1. 2 tbsp ground flax seed + 6 tbsp water (vegan "eggs")
  2. 1/2 cup olive oil
  3. 1/3 cup agave
  4. 1 cup shredded zucchini
  5. 1 tsp vanilla extract
  6. 1 tsp cinnamon and/or pumpkin pie spice
  7. 1 1/2 cups gluten free all-purpose baking flour (or whole wheat or brown rice flour would also work)
  8. 1/2 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/2 cup loosely packed raisins
  11. 1/2 tsp sea salt
Instructions
  1. 1. Preheat oven to 350F. Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, agave, zucchini and vanilla in a medium bowl, stir in the flax egg. Stir in flour, cinnamon, baking powder, baking soda and sea salt; mix until just wet and ingredients are combined; fold in raisins.
  2. 2. Pour batter into 12 muffin tins, sprayed with cooking spray (I used organic coconut oil spray). Bake about 18 minutes or until browned and a knife comes out clean.
Notes
  1. Vegan, Gluten Free, Sugar Free!
Adapted from Inspired by Iowa Farmers Wife
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/

Related posts:


About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.


Leave a comment

Your email address will not be published. Required fields are marked *

46 thoughts on “All Natural Zucchini Muffins – Vegan, Gluten Free, Sugar Free and 100% Delicious

  • Lisa

    Hi, I was just wondering how many eggs you would substitute for the flax seeds and water? I don't have any of those but we always have eggs! Thanks!

  • Anonymous

    Can an equal amount of maple syrup be substituted for the agave? Or do you have any other substitution recommendations? I can't have agave or honey.

  • Katie

    Pretty sure if you use Bobs Red Mill gf flour, you'll also need xanthan gum- just a reminder, cuz I forgot and mine turned out a bit 'off' in texture… Otherwise a yummy, healthy muffin!

  • Barbara

    Made these over the weekend, and am so glad I did! I have struggled to find good GF muffin recipes since my celiac diagnosis. I actually subbed white rice and buckwheat flour for the all purpose, and honey for the agave – yum!

  • Kami

    These are absolutely amazing! I did notice in your recipe you don’t actually tell the baker to add in the flax/water mixture 😉 But otherwise they turned out perfectly and the kids devoured them! Thanks!

  • Tiffany

    Thanks! Made some tonight with whole wheat flour sooo yummy! Had some frozen zucchini that kinda shrank so I grated in a carrot and added some chia to complete my double batch! Turned out awesome! Can’t wait to try it with br rice flour!!

  • Sunny Long

    I just wanted to let you know I made these for my vegan, sugar free toddler and he LOVES them! I added chopped spinach, also 🙂

    Thanks!

    • admin Post author

      Awesome!!!!!! I’m SO excited to hear that. Yay for having a VEGAN and SUGAR FREE toddler. We need to give you a medal. Seriously. In this day and age it is no easy feat.

  • Kira

    Can you replace the olive oil with something else like apple sauce or banana? And of you use Bobs Red Mill gf flour do you also need to add xanthan gum?

  • Kira

    Do the raisins really belong in this recipe? I’m just wary and I want some reassurance that the raisins really go well with the zucchini and everything, cuz I’d really like to put them in

  • kira

    oh my gosh< these were delicious. i have to confess that when i first made them i ended up eating three! and i also gave one of these and a chocolate one that i had made and she said that she like these ones better,to which i totally agreed!

  • s

    could I make these without raisins? also, i am thinking these could be great salty instead of sweet? what do you think? I am planning to make them for my toddler, for dinner of breakfast and I we are a little bit tired of sweet tasting muffins…thanks!

    • admin Post author

      Absolutely yes – and you could definitely do them as a savory muffin. Try leaving out the vanilla and cinnamon and replacing the agave with applesauce. It will be MUCH less sweet – maybe the level of sweetness of a cornbread.

  • Brooke Wolf

    I just wanted to let you know that I tried the “savory” idea in the above comments and it worked out perfectly! I have been trying to find a muffin I could give to my 15 month old daughter for dinner that would have vegetables in it and some healthy fats. I used your suggestions above and also used coconut oil instead of olive oil and it they turned out so good. My daughter loves them! Thank you so much 🙂

    • admin Post author

      Oh my gosh Brooke that is so wonderful to hear!!!! You know I haven’t made these in ages – for a while there I was making them every weekend – you’ve inspired me to make a batch today!

      Many thanks for commenting!
      Dawn

  • Cindy

    I made these today, to share at a small group Bible study. They went over well. My zucchini was frozen, so probably not quite a cup, but pretty close and I just ran with it. I also used half coconut oil & half olive oil. I used the raisins, and Bob’s Red Mill GF AP baking flour. I hadn’t read through the comments but did decide to add 1/4 tsp xanthan gum just in case. I’m glad for a less-sugar-filled, yet still slightly sweet muffin. Yeah!

  • Cristina

    Oh my gosh, just baked these and they are super delicious!! I could eat all dozen muffins. I substituted the raisins with blueberries. Can’t wait for my one year old to try these out! So glad to have found this website!! Thank you!

    • admin Post author

      Cristina I am so glad you liked these! I haven’t made them in a while because I was the same way – it was hard to eat just one!!!

  • Succulent Succotash

    I just made these this morning. I substituted with coconut oil, currants, and brown rice syrup. The gf flour mix I used was Better Batter. The batter was a bit thick, so it baked in the shape of my scoop. But, it was delicious! A great way to use my organic, CSA zucchini. I love how the muffins get a nice crust on top. Thanks for this recipe.

  • Hayley

    Hi! I made these last week for my 15 campers (I’m the Founder and Director of a kids summer camp. All food is prepared by me/us and is gluten, sugar free & vegan.)

    I doubled the recipe, but the batter turned out a bit dry and I didn’t add all 3 cups of Bob’s GF flour. Also, I added 1/2c applesauce because even then was too dry. The children gobbled them up, so no complaints there. I’m wondering if I did something wrong!? I’m making them again tonight, so we shall see if they are dry again.

    Thanks for the great recipe! We call these “Zucchizilla tracks”!

    • admin Post author

      Hi Hayley, how cool! I am SO impressed that your menu is gluten free, sugar free and vegan. I wish that all camps (and schools) did the same. I would love to hear more about your camp!

      Dawn

  • Elaine DeFranco

    Made these twice yesterday, 2 batches because I always take some to my daughter’s for my granddaughter. They make a nice healthy snack. I did add Xanthum gum as stated on the Bob’s Mill GF Flour mix. I also replaced the agave nectar with half applesauce and half date puree and baked mine between 25 & 30 minutes, kept testing with toothpick.. My homemade applesauce is unsweetened and I had some homemade date paste I wanted to use up. They were delicious, Moist, just the right sweetness, raisins added a nice touch.. I’m definitely going to keep this recipe and will make lots more. Can’t believe these are Gluten Free, Sugar Free (No Agave), Dairy Free and Egg Free. Will watch for more of your recipes, thanks for this one.

    • admin Post author

      Elaine, GREAT suggestions! I will definitely try those. I’m always looking for ways to cut sugar. So glad you enjoyed it – it sounds like you are an experienced baker so the compliment is much appreciated!

      Dawn

  • Nat

    These look great and everyone seems to love them. I’m not a baker but wondered if you have tried any other sub for the egg other than flax. My poor 5 year old has flax and egg allergy. i’m clueless what to even try as a sub. any help would be appreciated!

    • DHCooks Post author

      Hi Nat! I completely understand. My 6 year old has tons of food allergies too. You can use chia in place of flax. Simply mix 1 Tbsp chia and 3 Tbsp water and let it sit and gel for at least five minutes. Enjoy and good luck!

  • Trish

    Hi!
    I was just today looking at a similar recipe, but didn’t bookmark it so alas it was lost. A new search returned your recipe(yay!) and it is pretty much kinda the same!

    They used GF Almond Flour. I have GF Almond Meal. I remember the ingredients, and I’m wondering if they sound like they would work?

    The ingredients were:
    2 tbsp ground flax seed + 6 tbsp water (vegan “eggs”)
    1/2 cup melted coconut oil
    1 cup shredded zucchini
    1 tsp cinnamon
    2 cups gluten free almond flour
    1/2 tsp baking soda
    1/2 tsp salt

    This is my first foray into GF Vegan baking, and I happen to have the above ingredients on hand along with Coconut Nectar and Sugar Free Applesauce, but nothing else mentioned in the comments by your readers and fellow bakers.
    May I ask what you think about how it might turn out, and/or if some ingredient seems to be glaringly lacking?
    Thank you!!

    Trish

    • DHCooks Post author

      Hi Trish,

      My main suggestion would be to keep the flax egg ratio the same, as well as the wet to dry ratio. Baking is an art that I have not yet mastered and the main thing that sticks out is that there’s no sweetener in the list. I would definitely add some of the coconut nectar. I’ve tried many times subbing other flours for blended GF flour and the product is a bit more dense. All you can do is try it out and adjust next time! Good luck. 🙂

      Dawn