These zucchini and carrot muffins can be found at the intersection where summer meets fall! They're fluffy and moist with an incredible cinnamon strudel on top and maple cream cheese glaze drizzle. Consider these gluten-free zucchini muffins the ultimate breakfast muffin!
Summer's Favorite Muffin
If you're looking for a way to use up all of that extra summer zucchini (I know you have some) look no further! These muffins are packed with freshly grated zucchini and carrots and lightly flavored with cinnamon, vanilla, and maple. I like to call them the perfect bridge into fall.
The cinnamon strudel on top is totally optional but highly encouraged. It adds a glorious crunch to the already fluffy muffin below. Not to mention it holds the maple cream cheese glaze so perfectly in it's cracks and crevices.
How to Grate Zucchini & Carrots
The key to grating both zucchini and carrots is to keep everything as dry as you can. First, we want to wash both well and pat dry with a towel. With a handheld grater, start grating the zucchini in long strokes along the outside of the fruit. Grate the zucchini over a bowl with a towel, we will use this towel to squeeze out any excess water when we're done. Because the core of a zucchini can hold a lot of water, try to get your cup of grated zucchini from the skin portion plus about an inch towards the center. Squeeze the grated zucchini in the towel to remove any water, measure 1 cup, and mix into the batter. Repeat the same steps with the carrot. However, you can use the entire carrot as it doesn't have the same water content as zucchini.
Gluten-free Zucchini Muffin Ingredients
These muffins are made with wholesome, natural ingredients - including those zucchini sitting on your counter. Here is what you need:
- Eggs - these give the muffins structure and allow the batter to rise in the oven
- Coconut sugar - a little natural sweetness never hurt anybody! Coconut sugar creates little pockets of sweetness in the muffin that are incredible
- Vanilla - adds a subtle hint of flavor to the batter
- Coconut oil - make sure your coconut oil is melted and cooled to room temperature. If it's too solid, you will have lumps of coconut oil in your batter and if it's too hot it may cook the eggs
- Grated zucchini & carrots - these two give our muffins major bulk while providing some fresh veggie flavors
- Coconut milk + Apple cider vinegar - this is our vegan 'buttermilk'. Your muffins will not taste like apple cider vinegar. This combination gives the baking soda and powder something to react to so the muffins rise beautifully
- Baking soda + Baking powder - both are used to provide a fluffy texture
- Almond flour + Coconut flour - we use almond flour in this recipe and a bit of coconut flour to help cut the density so these muffins are light and airy
The strudel on top is super easy to make and a simple way to really elevate these gluten-free zucchini muffins. Here is what you need to make it with a couple substitution recommendations:
- Grass-fed butter
- Substitute vegan butter or coconut oil
- Almond flour
- Substitute cassava flour or gluten-free flour
- Coconut sugar
- Substitute another solid sweetener of choice like stevia or pure cane sugar
- Substitute nutmeg or pumpkin pie spice (or omit)
How to Make Cream Cheese Glaze
The maple cream cheese glaze is (literally) the icing on top of the cake. It gives your zucchini and carrot muffins a bakery-style vibe and is simple to whip up.
To make, simply whisk together the room-temperature vegan cream cheese (or light cream cheese if not vegan) and almond milk until the consistency starts to become runny. Then add the maple syrup and stir until well mixed. Finally, drizzle over top of your muffins and enjoy!