Zucchini Muffins

Over the last few weeks my friends have given me lots of zucchinis. There is often an excess supply here in Australia at this time of year. So, I needed a new recipe to use them.

While searching the internet I came across this recipe which I have adapted to suit my food intolerances: https://www.curatedlifestudio.com/zucchini-and-carrot-muffins/

I have used lactose free cheese, but any cheese would be suitable. The gluten free flour can be replaced with normal SR flour. The rice milk can be replaced with any plant or cow’s milk.

Chia seeds, pepita seeds or sunflower seeds would work well.

These muffins would make a great lunch time alternative to bread. Halve them and fill with salad and your choice of meat.



  • 2 large zucchinis
  • 1 cup grated lactose free cheddar cheese
  • 3 cups gluten free SR flour
  • 1 cup nutritional yeast
  • 1 cup rice milk
  • ½ cup vegetable oil
  • ½ cup seeds of choice
  • Salt to taste


Preheat the oven to 200 degrees Celsius.

Grate the zucchini then squeeze to remove excess fluid, then place all the ingredients in a large bowl. Mix the ingredients with a spoon until the dough sticks together.

Next, spoon the dough into greased, medium sized muffin tins, gently pressing the mixture down.

Place the muffins into the preheated oven. Cook for a total of 25 minutes, swapping tins halfway.

Insert a skewer into one of the muffins. If the skewer comes out clean, remove the muffins from the oven.

Leave to cool in the tins.

Makes 24 medium sized muffins.

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