Zucchini Cornbread Muffins (gluten-free & vegan)

These gluten-free vegan zucchini cornbread muffins are the perfect savory bake made with fresh garden zucchini, sweet corn, and wholesome ingredients. Moist, flavorful, and easy to make, they’re ideal for summer meals, picnics, alongside a holiday meal or a plant-based side dish. A garden-to-table favorite everyone will love!

Is there anything better than baking with ingredients straight from your garden? I’ve been watching my zucchini grow this summer, and now that they’re in full bloom (literally bursting out of the garden beds!), I knew it was time to put them to good use. Enter into golden, slightly sweet Zucchini Cornbread Muffins—they’re gluten-free, vegan, and totally irresistible.

These muffins are everything I want in a summer bake—light and hearty, subtly sweet with just the right amount of cornmeal texture, and speckled with tiny bits of tender green zucchini in every bite. They’re the kind of muffins that are perfect for a backyard barbecue, picnic snack, or slathered with vegan butter and enjoyed on your porch swing (or, let’s be honest, standing over the counter while they’re still warm from the oven 😅)- guilty!

Why You’ll Love These Muffins

Garden-to-Table Goodness. These muffins are made with fresh grated zucchini, adding moisture, a nutrient boost, and a wholesome garden-fresh flair.

No Eggs, No Dairy, No Gluten. Totally plant-based and gluten-free, but with a tender crumb and delicious cornbread flavor you’d never guess!

Sweet & Savory Versatility. Enjoy them as-is with vegan butter, or drizzle with maple syrup, hot honey (if you consume it), serve with vegan chili, or pair with a summer salad.

Ingredients

Gluten-Free Cornbread Mix. A convenient, allergy-friendly blend that brings classic cornbread flavor without the gluten. I used this brand of cornbread mix.

Zucchini. Freshly grated zucchini adds moisture, subtle sweetness, and a garden-fresh touch.

Canned Corn. Sweet, tender corn kernels provide bursts of texture and natural sweetness in every bite. I used canned corn in this recipe.

Sweet Yellow Onion. Finely chopped, onion adds depth and a hint of savory sweetness.

Banana. If you can put zucchini in brownies, you can put bananas in cornbread! I was quite curious about how these would taste with banana in them, and my instincts were right! Delicious. I chose to add the bananas to replace the eggs in these cornbread muffins. Bananas act as a plant-based binder while adding moisture and a touch of natural sweetness that is quite delightful in these muffins… trust me!

Nutritional Yeast. Brings a touch of cheesy flavor while keeping the muffins completely dairy-free.

Smoked Paprika. Infuses a warm, smoky depth that balances the sweetness of the corn and banana.

Salt. Enhances all the other flavors and keeps the muffins from tasting flat.

Garlic Powder. Adds a savory kick that pairs perfectly with the smoky and cheesy notes.

Pepper. A subtle spice that brings just the right amount of warmth.

Plant Milk. Keeps the batter smooth and moist while maintaining a dairy-free base. I used flax milk but you can use any plant-based milk you’d like.

Avocado Oil. A healthy fat that lends richness and helps the muffins bake up tender and golden.

How To Make These Zucchini Cornbread Muffins

Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin pan or line it with silicone/parchment muffin liners.

Prepare the wet ingredients. In a large mixing bowl, mash the bananas until smooth. Add the shredded zucchini, diced onion, corn, avocado oil, and plant milk. Stir until well combined. Mix in the nutritional yeast, Himalayan pink salt, smoked paprika, garlic powder, and black pepper. Stir to evenly distribute the spices throughout the wet mixture. Add the gluten-free cornbread mix to the bowl. If your mix does not already contain baking soda and baking powder, add those now. Stir until just combined—do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Place the muffin pan in the preheated oven and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Allow the muffins to cool in the pan for 5–10 minutes. Serve warm or at room temperature.

💡 A Little Tip from My Kitchen

If your zucchini is extra watery, squeezing it out gently with a clean towel or cheesecloth once it’s grated will remove excess moisture. This ensures your muffins rise beautifully and aren’t too dense.

Serving Ideas

• Pair with a big bowl of vegan chili
• Slice in half and toast them with a drizzle of hot honey (or maple syrup!)
• Serve alongside one of my savory soups or crunchy garden salads for the perfect light lunch
• Eat them for a savory breakfast with a swipe of almond butter.

FAQs

Can I use fresh corn instead of canned corn?
Yes! Fresh corn cut straight from the cob works beautifully and adds extra sweetness and crunch—just make sure it’s cooked or blanched before adding to the batter.

Do I need to peel the zucchini before grating?
Nope! The skin is tender and full of nutrients. Just give your zucchini a good wash and grate it with the peel on for ease and added color.

Can I freeze these muffins?
Absolutely. Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Reheat in the oven or microwave before enjoying.

What can I use instead of banana?
Unsweetened applesauce or a flax egg (1 tablespoon ground flax + 3 tablespoons water) can work as a substitute, though banana adds a subtle natural sweetness that my family and I quite enjoy in these muffins.

Is the nutritional yeast necessary?
It’s optional, but highly recommended for a cheesy, flavor without any dairy. I also like the added B vitamins the nutritional yeast offers. You can omit it if desired, and they’ll still be delicious.

Which gluten-free cornbread mix do you recommend?
I like using Bob’s Red Mill, but any certified gluten-free mix should work—just be sure to check for added sugar or seasoning that may affect the final taste. You’ll also need to add baking soda and baking powder if the cornbread mix you’re using doesn’t contain it.

Can I make these oil-free?
You can try substituting the avocado oil with unsweetened applesauce for an oil-free version, though the texture may be slightly more dense and I have not tried this.

From My Garden to Yours 🌱

There’s something so satisfying about growing your own food and then turning it into a treat like this. These Zucchini Cornbread Muffins are a celebration of summer, simplicity, and savoring what the season gives us. Whether you’re baking for your family, your neighbors, or just for yourself, I hope you love them as much as we do.

Let me know what you think of these easy Zucchini Cornbread Muffins down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐ rating  so that others can discover a healthy, veggie-loaded side! Tag me on Instagram, Facebook, or Pinterest if you make them!

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