spabettie

Vibrant Plant Based Recipes

  • Home
  • About
  • Privacy Policy
  • Terms & Conditions
Home » Vegan » Vegan Zucchini Muffins

Vegan Zucchini Muffins

Last Updated August 10, 2019. Originally Posted August 3, 2019 By Kristina Sloggett 39 Comments

  • Share
  • Tweet

these gluten free vegan Cherry Zucchini Crumb Muffins are the perfect combination of two fresh summer crops. Also: How To Make Perfect Crumb Topping

recipe originally published July 30, 2012

 

cherry zucchini muffins with a bowl of fresh cherries in the background

Table of Contents

  1. Best Gluten Free Flour for Baking
  2. How To Make Vegan Zucchini Muffins
  3. How To Make Crumb Topping
  4. Vegan Quick Bread and Muffin Recipes
  5. Vegan Zucchini Muffins Recipe

Gluten Free Zucchini Muffins

I am really reeeeaaally excited about these muffins.

I have been baking for many many years, perfecting recipes from bagels to croissants, muffins to cakes to cheesecakes.

When I chose to remove gluten from my kitchen and most of what I eat, I had to relearn how to bake. I love doughy and dense, so I resigned myself to the thought that gluten free baking always had that result.

If these were not made in my own kitchen where I know there is no flour containing gluten, I would have never believed they are gluten free. Honestly. 

 

Best Gluten Free Flour for Baking

This recipe for gluten free zucchini muffins is fairly straightforward, however. It’s all in the flour, and I don’t add any extra gums.

My flour of choice is local to me Bob’s Red Mill Gluten Free All Purpose Flour. It works especially well in recipes like this one – cakes and quick breads – because the ingredient list does not include gums. This is my go to for most gluten free baking.

This is also the flour I use for crumbles: keep reading to see How To Make Perfect Crumb Topping.

See my Snickerdoodle Bread recipe for more about gluten free baking.

 

zucchini muffin sliced in half, bowl of cherries in background

Vegan Zucchini Muffins

These vegan zucchini muffins combine two of my favorite summer crops – cherries and zucchini.

If you have a garden like we do, you may be seeing an abundance of zucchini squash in the summertime. We do – to the extent that I consider hiding extra zucchini in every neighbor’s mailbox…

We have a cherry tree as well! Right around end of June – beginning of July, we fight the birds and squirrels for the ripest juiciest cherries of the year. Nothing beats walking outside and enjoying a cherry snack.

Like the zucchini though, we get a large crop of cherries each year. I look forward to coming up with new recipes for one of my favorite fruits.

How To Make Vegan Zucchini Muffins: bowls of fresh grated zucchini and pitted cherries on a butcher block

 

How To Make Vegan Zucchini Muffins

This is a quick and easy recipe! 

  • Make the crumb topping
  • Grate the zucchini
  • Combine grated zucchini with other wet ingredients
  • Add flour on top of wet ingredients but do not stir in!
  • Stir the baking powder, cinnamon, and salt into the flour
  • THEN fold everything together until just combined

That’s my one bowl tip.

While these are baking, your kitchen smells so good.

 

How To Make Zucchini Muffins: bowl of muffin batter, chopped cherries in a hand, crumb topping in a smaller bowl

 

How To Make Gluten Free Zucchini Muffins: bowl of batter, batter scooped into muffin tins, crumb topping on top

Best Muffin Recipe

Jason and I have been eating these with breakfast the last several days, and each day we are both saying the same thing – how fluffy and … ‘normal’ these feel.

Progress. and I’m really excited about that.

How To Make Perfect Crumb Topping: crumble on top of unbaked muffins

 

How To Make Perfect Crumb Topping

The key to perfect crumb topping is ingredients and ratios.

  • Too much butter, your crumble will melt
  • Brown sugar brings a rich flavor
  • White sugar lends more crunch to the crumble
  • Adding spices, nuts, and oats add texture and flavor

I love crumb topping, did you know? Love it. When I was a kid, all desserts with a crumb topping would mysteriously end up without crumb topping. I don’t know why. Wasn’t me.

This crumb topping? I could eat all of it. By itself. Crumb topped with crumb. Mmm.

 

cherry zucchini muffin in half, showing cherries inside; melted butter on top

 

 

vegan muffin and quick bread recipes

  • Blueberry Zucchini Bread
  • Easy Peanut Butter Banana Muffins
  • Broccoli Cheese Muffins
  • Pumpkin Bread with Salted Pepitas
  • Sugared Vanilla Snickerdoodle Bread
  • Blueberry Cornbread
  • Sugared Chai Latte Banana Muffins
  • Tropical Banana Bread with Sugared Macadamia Crumble

 

cherry zucchini muffins with a bowl of fresh cherries in background

 

 

Did You Make These Vegan Zucchini Muffins? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: 12 muffins

Cherry Zucchini Crumb Muffins

Cherry Zucchini Crumb Muffins

these vegan gluten free muffins are the perfect combination of two fresh summer crops!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

Muffin Batter:

  • 2 tablespoons freshly ground flax seed
  • 1/3 cup + 1 tablespoon warm water
  • 2 1/4 cups gluten free all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • pinch sea salt
  • 2 cups zucchini, grated
  • 1/3 cup coconut oil
  • 3/4 cup maple syrup
  • 1 1/2 cups fresh cherries, pitted and sliced

Crumb Topping:

  • 1/2 cup brown sugar
  • 1/3 cup dairy free butter
  • 3/4 cup gluten free all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Make the Crumb Topping: Combine sugar and butter, mashing with a fork until combined. Add flour, cinnamon and salt, combine until crumbly. Set aside.
  2. Preheat oven to 350 °F.
  3. Grind flax seed in blender / coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Set aside - this will set into gel (this equals / replaces two eggs).
  4. In large bowl, combine grated zucchini, oil, maple syrup, and flax mixture.
  5. In same bowl, add flour but do not stir in. On top of the flour, add baking powder, cinnamon and salt, stirring into the flours before folding into wet ingredients.
  6. Fold in cherries.
  7. Spoon into prepared muffin cups, 3/4 full.
  8. Top with crumble topping and get into oven.
  9. Bake at 350 °F for 25 minutes or until inserted toothpick comes out clean.

Notes

dairy, egg, soy and gluten free, vegan


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Organic Ground Flaxseed, 24 Ounce
    Organic Ground Flaxseed, 24 Ounce
  • Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
    Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
  • 365 Baking Powder, 10 Ounce
    365 Baking Powder, 10 Ounce
  • Ground Cinnamon, 2.37 Oz
    Ground Cinnamon, 2.37 Oz
  • 365 Everyday Value, Organic Coconut Oil, 14 Fluid Ounce
    365 Everyday Value, Organic Coconut Oil, 14 Fluid Ounce
  • Organic Maple Syrup, Grade A, 16-Ounce
    Organic Maple Syrup, Grade A, 16-Ounce
  • Organic Coconut Sugar
    Organic Coconut Sugar
  • Glass Mixing Bowl Set
    Glass Mixing Bowl Set
  • Spatula Whisk Set of 6
    Spatula Whisk Set of 6
  • OvenArt Bakeware Silicone Muffin Pan, 12-Cup, Red
    OvenArt Bakeware Silicone Muffin Pan, 12-Cup, Red

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 153Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 33mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 1g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Baking

about Kristina:

spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

  • Share
  • Tweet

Filed Under: Baking, Breakfast, cherry season, Dessert, Gluten Free, recipes, snacks, Vegan

« Jalapeno Popper Grilled Cheese Sandwich
Vegan Zucchini Bread »

Comments

  1. Elena says

    August 4, 2013 at 6:42 pm

    I was a little scared when it said to pour the batter into the cupcake papers. Mine was way too thick to pour–more like a cookie dough. But they turned out great.

    Reply
    • Kristina Sloggett says

      August 5, 2013 at 9:47 pm

      oh good! you know, now that I think back, I think this was more of a spoon in thing for me too – I should change that description. 🙂

      Reply
  2. Sarah (appifanie) says

    August 28, 2012 at 5:19 am

    these look amazing – i can’t wait to make them!

    Reply
    • spabettie says

      August 30, 2012 at 3:24 pm

      thanks Sarah – I was so very happy with this recipe! 🙂

      Reply
  3. Laura Dembowski says

    August 3, 2012 at 10:58 am

    These look great. I love zucchini muffins and cherry muffins, but have never thought to put them together. It’s so fun when recipes work out as good, or even better, than you thought they would. I also love crumb topping; it definitely makes pretty much any dessert better 🙂

    Reply
    • spabettie says

      August 7, 2012 at 9:51 am

      I am still excited about how well this recipe turned out – the gluten free baking is not an easy thing 😉

      Reply
  4. Kath (My Funny Little Life) says

    August 3, 2012 at 4:36 am

    Okay now this one I’ve sent to my mom because she loves baking and my dad loves muffins and they both eat gluten free and the idea to use zucchini is just too cool 😀 😀

    Reply
    • spabettie says

      August 3, 2012 at 9:37 am

      oh I hope she makes these – I was SO HAPPY with how they turned out!!

      Reply
  5. ally says

    August 1, 2012 at 3:15 pm

    cherry & zucchini!? how brilliantly creative. lovely!
    xo
    http://allykayler.blogspot.ca/

    Reply
  6. Mom Foodie says

    August 1, 2012 at 4:36 am

    Cherries never last long enough around my daughter for me to put them in anything …lol

    Reply
  7. Baker Street says

    July 31, 2012 at 8:53 pm

    Cherry and zucchini is such a fantastic combination! These would really be perfect for breakfast! 🙂

    Reply
    • spabettie says

      August 2, 2012 at 8:13 am

      thank you!! they were… I need to make more!

      Reply
  8. [email protected] says

    July 31, 2012 at 11:35 am

    these look amazing! i don’t have gluten-free ingredients on hand but I want to make a regular ‘ol gluten version of these!

    Reply
    • spabettie says

      August 2, 2012 at 8:17 am

      that should be easy to do, Natalie – I hope you make these, SO good! 🙂

      Reply
  9. Kristy says

    July 31, 2012 at 11:24 am

    These look so great! I never would have thought to combine cherries and zucchini bread AND crumb topping, even though these are some of my favorite things. I admire you for trying to grow in gluten-free baking- it looks like your doing a fabulous job!

    Reply
    • spabettie says

      August 2, 2012 at 8:18 am

      thank you Kristy! I am always excited when something turns out great like this… there have been many a heavy baked good around here… 😉

      Reply
  10. Carrie says

    July 31, 2012 at 8:46 am

    Wow, these look absolutely scrumptious! I better not show Alan this recipe, he would probably want me to make a double batch ASAP since he’s still dreaming about the crumb cake he devoured at Sweetpea. 🙂

    Reply
    • spabettie says

      August 2, 2012 at 8:29 am

      you should surprise him with them then! 🙂 double crumble on top!

      Reply
« Older Comments

Leave a Reply Cancel reply

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

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
Read More…

As Seen In

As Seen In

We Love Quinoa

We Love Quinoa

We Love Kale

We Love Kale

Categories

Archives

As Seen In

As Seen In

Copyright © 2021 · spabettie, LLC