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dairy-free zucchini muffins

Dairy-Free Zucchini Muffin Recipe

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  • Author: Stephani Jenkins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-9 muffins 1x
  • Category: Snack
  • Method: Baked
  • Diet: Vegetarian


These healthy zucchini muffins work great for breakfasts, snacks, or desserts. They use a bunch of better-for-you ingredients in order to make a better-for-you muffin.


Units Scale
  • 1 egg
  • 1/2 c. honey or maple syrup (or 1 cup sugar)
  • 1/2 c. olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • 1 tsp. vanilla extract
  • 1 c. shredded zucchini
  • 1 1/2 c. whole grain flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Optional: 1 cup each of chocolate chips and/or chopped walnuts (use the code STEWARDSHIP for 10% off at that site!)

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  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, mix together the egg, honey, oil, and vanilla. Stir in the zucchini. Add the dry ingredients: flour, baking powder, baking soda, salt (Use the code kitchenstewardship for 15% off of your first purchase), cinnamon, and nutmeg, and mix together quickly. Do not overmix. Gently stir in the chocolate chips and nuts (if using).
  3. Line a muffin tin with paper liners, or grease them generously. Use a 1/4 cup measuring cup to scoop the batter into the liners. Bake for 20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean (it might have some melted chocolate on it if you added chocolate chips).
  4. Cool for 5-10 minutes before removing them from the muffin pan and placing them on a cooling rack.


You can use any other oil you feel comfortable using – avocado oil and grapeseed oil are other options. If you are not dairy-free, you can melt butter and use that instead.

If you want to save money (and save on expensive olive oil!), try substituting half to two-thirds of the oil with applesauce. It will make the muffins taste less rich – and more like a low-fat baked good – but it will save you money.

If you are egg-free, make these into vegan zucchini muffins with a flax-egg or chia-egg (from this recipe!).

If you make a big batch of muffins and freeze them, I recommend that you let them cool completely overnight (this will prevent ice crystals from forming when they freeze), wrap them individually in plastic wrap (or an eco-friendly alternative), then pack them in a gallon-size freezer bag in the freezer. They taste fresher when you wrap them individually. However, if you’re like me and you don’t like to use plastic wrap (or you know the muffins simply won’t last long), just toss the cooled muffins in the freezer bag. Try to use unwrapped muffins in the next one to two months.


  • Serving Size: 1 muffin
  • Calories: 232
  • Sugar: 16g
  • Sodium: 209mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 18mg