Zucchini Muffins, Vegan and Gluten-Free

The best recipe for Zucchini Muffins
zucchini muffins vegan gluten free best recipe

I never knew vegan baking could be so much fun!

It’s hard to imagine that a muffin without the butter, white processed sugar and eggs would taste this delicious!  They turned out to be super moist and pleasantly sweet! (I am sold on using flax meal as an egg replacement!)

Today’s farmers market purchase was a gigantic zucchini, enough for two meals! Half of it was turned into a raw zucchini pasta and the other half was transformed into muffins!

These took no time at all to whip up, try a batch today!

zucchini muffins vegan gluten free best recipe

Zucchini Muffins

The best recipe for Zucchini Muffins
Course Breakfast, Kid food, Snack
Cuisine American, Gluten Free, Vegan
Prep Time 3 minutes
Baking Time 20 minutes
Total Time 23 minutes
Servings 6
Calories 372kcal
Cost $


How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Preheat oven to 350F. Line a muffin tin with cups or grease using an all-natural cooking spray.
  • Combine flax meal with water in a small bowl. Let sit for a few minutes.
  • In a large bowl, mix together olive oil, agave, zucchini and vanilla. Add flax “egg” and mix together.
  • In a separate bowl, mix together flour, baking powder, baking soda and sea salt.
  • Combine wet and dry ingredients and mix just until combined. Gently stir in raisins.
  • Pour batter into muffin tins.
  • Bake for 18-20 minutes or until lightly golden and a knife comes out clean.
  • Enjoy 🙂


Calories: 372kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 327mg | Potassium: 187mg | Fiber: 5g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg
Cristina C. RD LDN

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