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Vegan Zucchini Muffins

Last Updated . Originally Posted By 39 Comments

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

 

cherry zucchini muffins with a bowl of fresh cherries in background

 

 

Did You Make These Vegan Zucchini Muffins? 

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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:

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


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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.

 

 

Comments

  2. dorry says

    these look amazing, Kris! I admire your dedication to gluten-free baking. I see a cookbook and a bakery in your future. and I’ll be at the opening for sure! or beforehand if you need someone to sample the goods…

    Reply

  3. Allie says

    You and crumb topping is me and graham cracker crust. Somehow any cheesecake/key lime pie/etc. that my mom made would end up with the crust sneakily missing from every slice.

    And your gf muffins look way lighter/fluffier than my gluten versions ever do, haha. I am the master of (delicious) gooey lumps in muffin tins!

    Reply

    • spabettie says

      that crumb topping just disappeared on it’s own, you know? it must melt, that’s it! I think it would happen with crust in our house too… 😉 I am VERY excited about these, I’ve been getting closer to the fluffy factor in gluten free baking. I really DO like dense baked goods, but I love that I’m getting better!

      Reply

    • spabettie says

      I have a whole set of them – the ceramic version of the original NYC deli cup, the Anthora (I know way too much about them – my favorite cultural icon from my favorite city!). I got them years ago in New York City (where I also brought home two sleeves of the paper cups!), but I have seen them online since then – you should be able to find them easily!

      Reply

    • spabettie says

      Jolene, please make these! you can easily use regular all purpose flour in place of gluten free (and can sub ap for the coconut flour as well), and leave out the xanthan gum. if you want to use egg, use two eggs instead of the flax and water, listed first. regular butter/flour for the crumb topping, which is a must. let me know if you make them! XO!

      Reply

  6. Sarena (The Non-Dairy Queen) says

    What are you doing to me! I can’t keep up with all this good stuff! I have zucchini and cherries…I HAVE to make these! It kind of feels amazing when you find the right mix of ingredients that even you can’t believe it’s gluten free! Amazing my friend, absolutely amazing!

    Reply

    • spabettie says

      I knew you would appreciate my excitement! Jason is a trooper and always tries my baked items, and is always honest about them 😉 these, he just keeps (incredulously) saying how great they are… and he keeps eating them. that is the true test for me 😉

      Reply

  9. Christa @ Edible Balance says

    These look quite delightful! Gluten free AND vegan is so difficult sometimes, I’ve had too many fails lately, but once you do get it right it’s gold I tell ya! gorgeous photos 🙂

    Reply

    • spabettie says

      hi Christa, and thank you! you are so right – it’s a test of patience and skill to bake vegan AND gluten free. there have been many a ‘fail’ in my kitchen, so these are especially exciting.

      Reply

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