Gluten free / vegan zucchini cupcakes

Gluten free / vegan zucchini cupcakes

Serves 12
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly
vegan cupcake, gluten free cupcake, eggless cupcake, zucchini cupcake, gluten free zucchini cupcake


  • 1 cup Brown sugar, packed
  • 2 teaspoons Baking powder
  • 1 1/2 teaspoon xanathan gum
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1 1/2 teaspoon gluten free vanilla
  • 1/3 cup quinoa flour
  • 1/3 cup sorghum flour
  • 2/3 cups Tapioca starch
  • 1/3 cup corn flour
  • 2 small small zucchini, grated
  • 1/2 cup vegetable oil
  • 1/2 teaspoon baking soda
  • 3/4 teaspoons apple cider vinegar
  • 2 tablespoons flax meal + 6 Tbs hot water (Mix flax meal with water and set aside until it thickens to an egg yolk-like consistecy. )


1. Preheat oven to 365 degrees. Mix dry ingredients in a stand mixer.
2. Mix wet ingredients except for zucchini and slowly add to dry ingredients. Mix until incorporated; batter will be stiff.
3. Slowly mix in zucchini. Once batter softens up, increase speed on mixer to medium and mix 3-4 minutes.
4. Scoop batter into a greased ice-cream scoop and place in cupcake wrappers or greased muffin tin.
5. Bake at 365 degrees for 30-35 minutes or until a toothpick comes out clean when you poke the middle of a cupcake. Let cool and frost with non-dairy/vegan "buttercream" frosting.

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