These gluten-free zucchini muffins with cashew cream frosting are deliciously fluffy and moist. You only need a bowl and a blender to make them. They are made with healthy ingredients and are super easy to prepare! In addition, they are dairy-free and have a low glycemic index.
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HEALTHY AND GLUTEN-FREE ZUCCHINI MUFFINS
Want to know how to use all that zucchini from your garden? Then check out this delicious recipe for my gluten-free zucchini muffins! They are definitely one of my favorite recipes!
These gluten-free zucchini muffins are healthy, fluffy and delicious. In addition, they are very quick and easy to make. They are perfect for a healthy breakfast or afternoon snack. I’m sure no one will find out there’s zucchini in the muffin batter! Unless you say so!
WHY YOU WILL LOVE THIS HEALTHY ZUCCHINI MUFFIN RECIPE
- A simple and delicious recipe that uses minimum kitchen utensils.
- Made with healthy, gluten-free and dairy-free ingredients that you might already have in your pantry.
- Totally child friendly.
INGREDIENTS TO MAKE THESE HEALTHY AND GLUTEN-FREE ZUCCHINI MUFFINS
Most zucchini muffins are typically made with all-purpose flour, whole-wheat flour and caster sugar. However, to keep this zucchini muffins recipe gluten-free and healthy, you will need:
- Fine Almond Flour: My favorite flour to use in place of all-purpose flour. See my recipe for homemade almond flour.
- Tapioca Flour: Another gluten-free flour that helps with lightness and gives binding and structure when making these gluten-free zucchini muffins. If you don’t have tapioca flour, you can use other starch like potato or arrowroot.
- Oat Flour: Helps with structure. Oat is naturally gluten-free, but it may be cross-contaminated. If you have celiac disease, I recommend using certified gluten-free oat.
- Salt: Adds flavor and balances the sweetness.
- Baking Powder: Helps zucchini muffins rise.
- Chopped walnuts: To add crunch to these healthy and gluten-free zucchini muffins. You can use other types of nuts or omit them.
- Zucchini: Adds moisture to the batter and nutritional value to the recipe.
- Eggs: Provide structure and binding. Make sure to bring the eggs to room temperature.
- Coconut Oil: If you prefer, you can use butter or ghee instead.
- Sugar: You can use any sugar. However, coconut sugar or dark brown sugar makes the batter darker.
- Lemon juice – Adds flavor and makes these gluten-free zucchini muffins delicious.
HOW TO MAKE THESE GLUTEN-FREE ZUCCHINI MUFFINS
- Preheat the oven to 350°F/180°C. Then, lightly grease a muffin tin with coconut oil or line it with muffin/cupcakes liners.
- Grate the zucchini and set aside.
- Place a large sieve over the bowl and sift in the almond flour, tapioca flour, oat flour and salt. Using a big spoon or spatula, stir the flour mixture to combine.
- Add the zucchini, eggs, sugar, coconut oil and lemon juice in a blender. Then beat until it turns to a creamy consistency.
- Add the liquid ingredients to the bowl of dry ingredients and stir to combine. (Mix the batter carefully and gently using the folding method until you don’t see any lumps). Lastly, add the baking powder and mix it again. Fold in some chopped walnuts.
- Fill the muffin liners with the batter until 3/4 full.
- Bake for 20-30 minutes at 350°F/180°C or until a toothpick comes out clean. Remove from the oven and let it cool for at least 10-15 minutes.
- To finish, top the muffins with cashew cream or use your favorite frosting. However, these gluten-free zucchini muffins are also delicious without any toppings.
HOW TO GRATE ZUCCHINI TO MAKE THESE GLUTEN-FREE MUFFINS
- Wash the zucchini – This ensures that pesticides and bacteria are removed.
- Trim the ends of the zucchini – Use a sharp knife to cut off both ends of the zucchini and discard it.
- Grate the zucchini – Hold the grater in one hand and the zucchini in the other. Pass the zucchini up and down on the large shredding holes. Place the grated zucchini in a large bowl.
CASHEW CREAM FROSTING FOR THE GLUTEN-FREE ZUCCHINI MUFFINS
To make these zucchini muffins even tastier, we’re going to make creamy, lemon flavor cashew cream frosting. This step is optional, but it’s worth it!
To make the cashew cream frosting, you will need raw and soaked cashew nuts, a little lemon juice, white sugar or light brown sugar (I suggest using light sugar for this frosting to not alternate the color of the frosting).
The frosting is super easy to make! Just put all the ingredients in the high-speed blender and beat until it turns into a smooth cream. Then top the zucchini muffins with that frosting. You can finish decorating the muffins with some lemon zest and chopped walnuts. I assure you, these zucchini muffins will make everyone happy.
RECIPE TIPS FOR THESE GLUTEN-FREE ZUCCHINI MUFFINS WITH CASHEW CREAM FROSTING
- Line the muffin pan with liners. Be sure to use paper liners or silicone muffin liners, as this makes them easy to remove and clean the muffin pan.
- Use fresh zucchini. Fresh zucchini will make zucchini muffins moist and delicious.
- To make the cashew frosting, use raw, unroasted and unsalted cashew nuts. If you use roasted cashew nuts, the cream will have an intense cashew flavor. In contrast, raw cashew nuts will produce a creamy, neutral flavor that is delicious in all sweet or savory recipes.
- Soak the cashews for at least 4 hours, preferably overnight. The longer you soak the cashews, it will be the easier to mix them in a blender, and the frosting will be creamier. Place the cashews in a bowl, cover them with filtered water and set aside. Once the cashew nuts are soaked and soft, drain and rinse them and proceed with the recipe. Normally 1 cup of dried cashews yields about 1½ cups of soaked cashews.
HEALTHY ZUCCHINI MUFFINS RECIPE VARIATIONS
Wondering what to add to zucchini muffins to make them pop?
- Fresh or Frozen Blueberries – I love adding blueberries as they add a little more moisture and sweetness.
- Pumpkin Seeds or Flax Seeds – Adds crunch and protein boosts.
HOW DO YOU STORE GLUTEN-FREE ZUCCHINI MUFFINS
To store the zucchini muffins, place them uncovered in an airtight container in the refrigerator. They will be good for 3-4 days. You can eat them cold, or if you prefer, you can reheat them in the microwave!
CAN I FREEZE THE ZUCCHINI MUFFINS
Yes! The great thing about zucchini muffins is that you can make them in advance and freeze them to enjoy during the week. They freeze beautifully! You can make a double batch and enjoy them throughout the week.
Once the zucchini muffins have cooled, place them uncovered in a freezer-safe container or plastic bag and freeze for up to 3 months. Defrost at room temperature, overnight in the fridge or the microwave.
ARE THESE ZUCCHINI MUFFINS HEALTHY
Muffins are typically made with all-purpose flour, whole wheat flour, brown sugar and granulated sugar. However, my recipe for zucchini muffins is gluten-free and dairy-free. They have a low glycemic index and are made with healthy flours that contain a good amount of healthy fat and fiber. Therefore, they are healthy zucchini muffins!
CAN I MAKE A CAKE INSTEAD OF MUFFINS
Yes, you can! Add the batter in a large form (9″/23 cm) and bake for 40-50 minutes.
Gluten-Free Zucchini Muffins With Cashew Cream Frosting
- Silicone Spatula
- Kitchen scale
- Muffin tin
- Muffin liners
- 1¼ cups (140 g/4.9 oz) fine almond flour
- 3 tbsps (30 g/1 oz) tapioca flour
- ¾ cup (75 g/2.6 oz) oat flour, gluten-free
- 1 pinch of salt
- 2 cups (300 g/10.5 oz) grated zucchini
- 2 eggs
- ¼ cup lemon juice
- ¼ cup melted coconut oil, or ghee or butter
- ⅔ cup (140 g/4.9 oz) cup sugar, turbinado, light brown or coconut sugar
- 1 tbsp baking powder
- ½ cup (50 g/1.7 oz) chopped walnuts, or other nuts of your choice, *optional
- 1 ½ cups (220 g/7.7 oz) soaked cashew nuts
- 1 lemon (juice only)
- 2 tbsps (30 g/1 oz) sugar, white, turbinado or liquid sweetener
- Lemon zest and some chopped walnuts, to decorate the muffins
- Preheat the oven to 350 °F/180°C. Then, lightly grease a muffin tin with coconut oil or line it with muffin/cupcakes liners.
- Grate the zucchini and set aside.
- Place a large sieve over the bowl and sift in 1¼ cups (140 g/4.9 oz) fine almond flour, 3 tbsps (30 g/1 oz) tapioca flour, ¾ cup (75 g/2.6 oz) oat flour and 1 pinch of salt. Using a big spoon or spatula, stir the flour mixture to combine.
- In a blender, beat 2 cups (300 g/10.5 oz) grated zucchini, 2 eggs ¼ cup lemon juice, ¼ cup melted coconut oiland ⅔ cup (140 g/4.9 oz) cup sugar until smooth and creamy.
- Add the liquid ingredients to the bowl of dry ingredients and stir to combine. (Mix the batter carefully and gently using the folding method until no lumps are seen). Lastly, add 1 tbsp baking powder and mix it again.
- Fold in ½ cup (50 g/1.7 oz) chopped walnuts, if using.
- Fill the muffin liners with the batter until 3/4 full. Bake for 20-30 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool for at least 10-15 minutes.
- Soak 1 cup of the dry cashew nuts in the filtered water for at least 8 hours before making the frosting.
- In a high-speed blender, beat 1 ½ cups (220 g/7.7 oz) soaked cashew nuts, 1 lemon (juice only) and 2 tbsps (30 g/1 oz) sugar until they turn into a smooth cream.
- Use to frost the muffins. Finish decorating the muffins with some lemon zest and chopped walnuts.