Go Back

Gluten Free Lemon Zucchini Muffins

Healthy Grocery Girl


  • 3 tablespoons Limoneira classic lemon juice
  • 1 cup non-dairy milk
  • 1/3 cup coconut oil
  • 2 eggs or vegan egg replacer
  • 1.5 cups grated zucchini
  • 1.5 cups gluten-free baking flour
  • 3/4 cup cane sugar
  • 2 tablespoons coconut brown sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking soda


  • Preheat oven to 350 degrees Fahrenheit.
  • Add lemon juice, non-dairy milk, coconut oil and eggs into a large bowl and whisk to combine.
  • In another large bowl, add grated zucchini, baking flour, cane sugar, brown sugar, sea salt and baking soda. Stir to combine.
  • Add wet mixture into flour mixture and stir together until batter forms.
  • Scoop batter into muffin tray and bake for 35 minutes.
  • Allow muffins to cool on a wire rack and enjoy!
Tried this recipe?Let us know how it was!