These gluten-free, vegan cherry zucchini crumb muffins combine two abundant summer flavors into a tender, flavorful treat. Below you’ll find tips for an ideal gluten-free flour choice and how to make a perfect crumb topping.
Recipe originally published July 30, 2012
Table of Contents
- Best Gluten Free Flour for Baking
- How To Make Vegan Zucchini Muffins
- How To Make Crumb Topping
- Vegan Quick Bread and Muffin Recipes
- Vegan Zucchini Muffins Recipe
Gluten Free Zucchini Muffins
I’m genuinely excited about these muffins. After many years of baking — from bagels and croissants to cakes and cheesecakes — switching to gluten-free baking required relearning techniques and ingredients. I used to expect gluten-free baked goods to come out dense or crumbly, but these muffins are light, tender, and surprisingly “normal.” If I didn’t bake them in my own gluten-free kitchen, I might not believe they were gluten free.
Best Gluten Free Flour for Baking
This zucchini muffin recipe is straightforward, but the flour matters. I don’t add extra gums; instead I rely on a good blend of gluten-free all-purpose flour that performs well in quick breads and cakes. In my kitchen I use Bob’s Red Mill Gluten Free All Purpose Flour, which delivers reliable texture in muffins, cakes, and crumbles. It’s a great choice when you want good structure without adding extra binders.
I also use the same flour for the crumb topping — it gives a delicious balance of crispness and tenderness.
Vegan Zucchini Muffins
These muffins highlight two favorite summer crops: cherries and zucchini. If you garden, you know how quickly zucchini and cherries can multiply — this recipe is a delicious way to use both. Fresh cherries add bright sweetness and pops of flavor, while grated zucchini keeps the muffins moist and tender.
How To Make Vegan Zucchini Muffins
This is an easy, one-bowl method that produces tender muffins with a crumbly topping. Key steps:
- Make the crumb topping first and set aside.
- Grate the zucchini and combine with the wet ingredients (oil, maple syrup, flax “egg”).
- Add the flour on top of the wet mixture and sprinkle the baking powder, cinnamon, and salt into the flour — stir those dry ingredients into the flour before folding into the wet mixture.
- Gently fold in the cherries so they stay intact.
- Scoop batter into muffin cups, top with crumble, and bake.
While they bake your kitchen will smell amazing.
Best Muffin Recipe
My partner and I have enjoyed these for breakfast several days in a row, and each time we’re impressed by how fluffy and satisfying they are. This recipe is a good example of how gluten-free baking can produce light, delicious results when the right flour and technique are used.
How To Make Perfect Crumb Topping
A great crumb topping comes down to ingredients and proportions:
- Use just enough butter (or dairy-free butter) so the crumbs hold together without melting into the batter.
- Brown sugar adds a deeper, richer flavor.
- White sugar helps produce a crisper texture.
- Add spices, nuts, or oats for extra texture and interest if desired.
I love crumb topping and often snack on it while I bake. This version is buttery, sweet, and crisp — a perfect contrast to the soft muffin beneath.
Vegan muffin and quick bread recipes
- Blueberry Zucchini Bread
- Easy Peanut Butter Banana Muffins
- Broccoli Cheese Muffins
- Pumpkin Bread with Salted Pepitas
- Sugared Vanilla Snickerdoodle Bread
- Blueberry Cornbread
- Sugared Chai Latte Banana Muffins
- Tropical Banana Bread with Sugared Macadamia Crumble
Cherry Zucchini Crumb Muffins — Recipe
Cherry Zucchini Crumb Muffins
These vegan gluten free muffins are the perfect combination of two fresh summer crops!
5 minutes
25 minutes
30 minutes
Ingredients
Muffin Batter:
- 2 tablespoons freshly ground flax seed
- ⅓ cup + 1 tablespoon warm water
- 2 ¼ cups gluten free all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- pinch sea salt
- 2 cups zucchini, grated
- ⅓ cup coconut oil
- ¾ cup maple syrup
- 1 ½ cups fresh cherries, pitted and sliced
Crumb Topping:
- ½ cup brown sugar
- ⅓ cup dairy free butter
- ¾ cup gluten free all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Make the crumb topping: Combine brown sugar and dairy-free butter, mashing with a fork until combined. Add flour, cinnamon, and salt; mix until crumbly. Set aside.
- Preheat oven to 350 °F.
- Prepare the flax “egg”: Grind flax seed if needed, combine 2 tablespoons ground flax with the warm water and stir. Let sit until it gels (this replaces two eggs).
- Combine wet ingredients: In a large bowl, mix grated zucchini, coconut oil, maple syrup, and the flax mixture.
- Add dry ingredients: Add the gluten-free flour to the bowl but do not stir. Sprinkle the baking powder, cinnamon, and salt on top of the flour and mix them into the flour before folding everything into the wet ingredients.
- Fold in cherries: Gently fold the pitted, sliced cherries into the batter.
- Spoon batter into muffin cups: Fill prepared muffin cups about ¾ full.
- Top and bake: Sprinkle crumb topping over each muffin and bake at 350 °F for 25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
dairy, egg, soy and gluten free — vegan
Nutrition Information:
Yield:
12
Serving Size:
1 muffin
Amount Per Serving:
Calories: 153 • Total Fat: 2g • Saturated Fat: 2g • Trans Fat: 0g • Cholesterol: 0mg • Sodium: 33mg • Carbohydrates: 8g • Fiber: 2g • Sugar: 3g • Protein: 1g
Nutrition calculations vary and are for informational purposes only.
About Kristina
Kristina is spabettie. She discovered a love of cooking early and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into a source of vibrant vegan meals.
spabettie / Kristina Sloggett participates in affiliate programs to help support the site.