Naturally sweet, lightly spiced, and studded with chocolate, these Healthy Gluten-Free Zucchini Muffins With Applesauce are a snack that checks all the boxes.
When my garden zucchini inevitably gets out of hand each summer, I know exactly what I’m baking. These muffins have become my go-to for that exact moment: when you’re staring at a pile of produce and wondering what on earth you’re going to do with it all. They’re tender, flavorful, and happen to be completely free from refined sugar and dairy (though you’d never guess it from the way my kids inhale them).
The batter gets its moisture from applesauce and zucchini, its richness from almond milk and egg (or a vegan swap), and its sweetness from dates. Blended into the base, the dates add complexity and caramel-like depth. The zucchini disappears into the mix, adding moisture without a trace of vegetal flavor. And yes, the mini chocolate chips melt into gooey little pockets throughout.
Are Gluten-Free Zucchini Muffins With Applesauce Healthy?
These muffins skip the added sugar and rely on whole, minimally processed ingredients, so they are pretty healthy. Zucchini offers fiber, dates bring natural sweetness along with potassium and antioxidants, and oat flour contributes complex carbs and fiber. They’re also gluten-free and dairy-free and can be made vegan with an egg substitute (though the texture will be a bit denser). To make them nut-free, swap the almond milk for oat or rice milk. To reduce sugar further, use cacao nibs or skip the chocolate chips altogether.
Why Dates Are The Ultimate Secret Sweetener
Refined sugar has its place, but dates offer something a little more nuanced. When soaked and blended, dates bring a fudgy texture and rich, brown-sugar-like flavor to baked goods. They pair beautifully with cinnamon and chocolate, and unlike many liquid sweeteners, they don’t throw off the structure of your batter. In this recipe, microwaving the dates first helps them soften quickly, allowing the food processor to break them down into the smoothest possible purée. The result is a deeply flavorful muffin that’s naturally sweet and satisfying.
How Do I Store Leftovers?
Once fully cooled, store these muffins in an airtight container in the fridge for up to 7 days. To freeze, wrap individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 3 months. Defrost overnight in the fridge or warm gently in the microwave or toaster oven before serving.
Serving Suggestions
Add a smear of Almond Butter and serve with a Caramel Frappuccino for an afternoon treat, or alongside an Almond Milk Smoothie or Tofu Scramble for a balanced breakfast. For more of a dessert feel, try them warm with a spoonful of dairy-free whipped cream or Coconut Yogurt.
If you liked these muffins, you may also want to try Apple-Banana Muffins, Peach Muffins, or Healthy Gluten-Free Quinoa Muffins.
Recipe
Ingredients
- ¾ cup dates halved and packed (140 grams)
- ½ cup zucchini grated
- ¼ cup unsweetened applesauce
- ¼ cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 egg or egg substitute
- 1 cup oat flour 103 grams
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat your oven to 400°F and spray 7 cavities of a muffin tin with nonstick cooking spray.
- Place the dates into a microwave-safe bowl and microwave until just warm, about 30 seconds. Add the warm dates to a large food processor (mine is 10 cups) along with the zucchini, applesauce, almond milk, vanilla, and egg. Blend until combined, stopping to scrape the sides down as needed. There will be small pieces of dates visible, but this is fine.
- Combine the remaining ingredients, except the chocolate chips, in a medium bowl. Add the zucchini mixture and stir until well mixed. Finally, stir in the chocolate chips.
- Fill the 7 greased muffin cavities just over half full (I like to use an ice cream scoop for nice, domed tops) and bake until browned and a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Let cool in the pan for 30 minutes, then run a sharp knife around the edge of each muffin and remove them to a cooling rack to cool completely.
- DEVOUR.
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