These 4-Ingredient Gluten-Free Zucchini Muffins are high in protein, healthy, and naturally sweetened with dates. Each muffin delivers 11 grams of protein, 153 mg of calcium, 5 grams of fiber, and 130 calories. As a Registered Dietitian, I create recipes that taste amazing while delivering real health benefits. (Oil-free, dairy-free.)
I specialize in making dairy-free, diabetic-friendly, high-protein recipes that taste good! Looking for more healthy, high-protein breads? Try my Protein Banana Bread, Quinoa Bread, or my Protein Cake.
Jump to:
- 👩🏼🌾 Ingredients & Health Benefits
- 🥕 Substitutions
- 📝 Tips for Making Gluten-Free Zucchini Muffins
- 🍫 Optional Add-Ins:
- Gluten-Free Protein Zucchini Muffins Recipe
- ⚖️ Convert the Recipe to Metric (g & mL)
- ✔️ Storage Tips
- 🙋🏽♀️ Recipe FAQs
- 🛒 Shop Recipe Cookware and Ingredients
- 👩🏽🍳 Made this recipe?
- 🍽️ Related Recipes
- 💬 Comments
👩🏼🌾 Ingredients & Health Benefits
Below are some notes about the ingredients from me, an expert in nutrition.
- Zucchini - Low in calories and provides fiber, vitamin C, and antioxidants that support digestion and overall health.
- Dates - Naturally sweetened, shown to be safe even for people with type 2 diabetes when enjoyed in moderation. Also high in fiber for digestion, potassium for heart health, and antioxidants for overall wellness.
- Chickpea flour - Rich in plant-based protein and fiber, which supports satiety and healthy digestion. It also provides folate, iron, and magnesium, which are essential for energy and mitochondrial health.
- Protein Powder - I use my favorite one-ingredient protein powder for a clean boost of 25 g of protein per slice. See my favorite brand.
- Baking powder - For a gluten-free option, double-check that your baking powder is labeled gluten-free, as some brands may contain trace amounts of gluten from processing.
See the printable recipe card below for quantities.
🥕 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Zucchini - Swap with the same amount of grated carrot, apple, or pear for a different flavor.
- Dates - Use prunes for natural sweetness.
- Protein Powder - Use any vegan protein blend you love, unflavored or vanilla. Or use almond powder. I used a one-ingredient protein powder linked here.
For more healthy treats, visit my Healthy Vegan Treats page.
📝 Tips for Making Gluten-Free Zucchini Muffins
These tips will help you get the best results from this protein-rich zucchini muffin recipe.
- Soak the dates in hot water for 10 minutes while you prep the other ingredients.
- Grate the zucchini using the largest holes on a box grater. Keep the skin on for maximum nutrition. Then measure the amount.
- Remove excess water: Wrap the grated zucchini in a clean dish towel. Lightly press it to remove drips (do not wring dry).
- Blend the dates: Once softened, drain the dates and reserve the soaking water. Then pit the dates-freshly pitted dates are usually softer and more flavorful than pre‑pitted ones. Blend them with the soaking liquid.
- Combining the ingredients: Transfer the chickpea flour, protein powder, and baking powder to a large bowl. Whisk the dry ingredients well, then add the blended dates and lightly squeezed zucchini.
- The batter consistency should be thick but scoopable, similar to muffin batter. If it is runny, add 1 to 2 tablespoons of chickpea flour or protein powder. If it feels too dry to mix, add 1 to 2 tablespoons of warm water.
Tips for Baking:
This recipe is perfect for making muffins. If you prefer to make a loaf, try my Vegan Zucchini Bread recipe.
- Pan Prep: Prepare either mini loaf pans or a muffin tin. (This recipe is not designed for standard loaf pans.) Line with parchment paper (I trace the bottom of the pan for easy cutting) or lightly grease nonstick bakeware.
- Transfer the batter to the prepared mini loaf pans or a muffin tin. I used three mini loaf pans. (See 'My Favorite Cookware' linked below.) Even out the batter using the back of a spoon or spatula.
- Bake on the middle rack at 350°F (175°C) for 30 to 45 minutes, depending on the size of the pan. Wider pans where the batter is lower will need less cooking time, while deeper pans will need more. If the top browns too quickly, move to the lower rack or tent with foil.
- Check doneness with a toothpick; it should come out clean. Gently press the top-it should spring back when done. Cool completely before slicing. Top with my incredible walnut cream!
See my favorite CLEAN CERAMIC BAKEWARE here.
🍫 Optional Add-Ins:
Here are some tasty add-ins to enhance your muffins-I recommend baking them as muffins or mini loaves for the most even results.
- 1½ teaspoons of warming spices (cinnamon, nutmeg, cardamom, ginger, allspice, or pumpkin spice)
- ½ cup dried cranberries or barberries
- ½ cup chocolate chips, chopped nuts or seeds (walnuts, almonds, pecans, or pumpkin seeds). Find my tested chocolate brands here, in my Healthy Chocolate PDF.
- 1 teaspoon vanilla extract
- 1 teaspoon of citrus zest
Gluten-Free Protein Zucchini Muffins Recipe
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Ingredients
- 1 cup large Medjool dates (about 12)
- 1 cup boiling water for soaking dates
- 1 cup chickpea flour
- ½ cup protein powder or almond powder
- 2 ½ teaspoons baking powder
- 1 cup grated zucchini about one small zucchini
Instructions
- Soak the dates: Pour the hot water over the dates. Soak for 10 minutes. Drain them, reserving the soaking water. Pit the dates and transfer them to a blender with the soaking water.
- Grate the zucchini using the largest holes of a box grater. Measure the zucchini. Lightly press it in a towel to remove drips (do not wring dry).
- Preheat the oven to 325ºF (160ºC).
- Whisk dry ingredients: In a large bowl, whisk the chickpea flour, baking powder, protein powder, and optional cinnamon.
- Combine wet and dry: Stir in the date paste, zucchini, and vanilla (if using). Fold them into the dry ingredients until a scoopable batter forms.
- Optional: Fold in ⅓ cup chocolate chips or chopped nuts.
- Portion the batter into a greased or lined muffin tin, or parchment-lined mini loaf pans.
- Bake the muffins on the center rack for 15 minutes, then transfer them to the lower rack and bake for about 10 minutes, or until the tops spring back when lightly pressed. (For muffins and mini loaves only.)
- Check for doneness with a toothpick-it should come out clean. Set aside to cool.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
⚖️ Convert the Recipe to Metric (g & mL)
Use these AI tools to do this:
✔️ Storage Tips
Store Protein Zucchini Muffins in an airtight container in the fridge for up to 5 days. For longer storage, slice and freeze, then reheat in a toaster or oven.
🙋🏽♀️ Recipe FAQs
Yes! You can substitute the protein powder, but the muffins will taste different. You will want to replace it with either ½ cup almond powder or ¼ cup more chickpea flour, for every ½ cup of protein powder, to maintain the right texture.
Usually, there is too much liquid. Use the date paste with the recipe's measured water, lightly press the zucchini to remove drips, and bake a bit longer at 325°F.
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👩🏽🍳 Made this recipe?
Let me know your thoughts on Gluten-Free Zucchini Muffins by leaving a ⭐️ rating below or sharing it on Instagram.
Tricia D Warner says
Love all of your recipes and newsletters! I have a question with the use of dates in many of the recipes- have you tried using date syrup? When can that be substituted and the ratio per date?
Thank you, Tricia
Nisha Melvani, RDN says
You can use that instead but it has much less fiber than using regular dates. Use less of it as it is sweeter.
Andrea says
Yum! I just made these using regular pitted dates (worked just fine), 2t cinnamon, 1t vanilla and cranberries + walnuts. Too bad chocolate chips are getting so costly cause those would have been ideal. It's a keeper!
Nisha Melvani, RDN says
Yay! Thank you for sharing. Chocolate chips are very pricey these days.
Niloufer says
It was a tasty healthy bread !
Just posted on my Instagram
Did make a few modifications with flour
Nisha Melvani, RDN says
Thank you so much! I did see it there.
Jennifer says
Hi Nisha. I have really been loving your recipes! I have a 9x5 loaf of this bread in the oven right now. I just wanted to clarify the number of servings. It says 6 - do I really cut this into only 6 slices? ( my husband definitely wouldn’t complain 😉)
Nisha Melvani, RDN says
Yes, six. It's more filling than you think!
Kelly says
I was pleasantly surprised how well this turned out. I used only chickpea flour that I didn’t measure sometimes with baking you have to spoon from bag and then level with knife. I also was a bit concerned because my soaked dates blended with the date water wasn’t really a paste it was more soupy, but I just added additional tablespoons of chickpea flour once added to the dry ingredients . Also added the cinnamon and vanilla and I would definitely make again as I don’t like having to deal with sugar as it can be a mess and this is no fuss. Next time I want to try with carrot and maybe also try your banana bread recipe. I think I’ll need to make the walnut cream to take this to the next level. Thank you for sharing this recipe with everyone.
Nisha Melvani, RDN says
Thank you for your helpful comment. I wonder if the size of your dates is different to mine. I love the protein banana bread!
Kelly says
Do you think instead of using zucchini you could swap for mashed banana? Or would the bread be too wet?
Nisha Melvani, RDN says
I have not tested this. It is worth a try -add more flour until you get a scoopable batter that is not too wet.
Deborah Jeck Dormand says
Delicious 😋 didn't cause cravings for me as i have a eating disorder(under control for today ) im so happy w your recipes !! Thank you, Deborah I felt healthy after eating this in moderation. I used extra zucchini
yummy 😋 😋 😋
Nisha Melvani, RDN says
So happy you enjoyed this bread with zucchini! Thank you.
Peter says
Delicious, moist and so easy to make. Kept well lasting 4 days in a cookie jar. Had plain, no toppings. Will definitely make this again and try toppings too.
Nisha Melvani, RDN says
I'm so happy you enjoyed this zucchini bread so much. Thank you.
Wen says
This bread is a winner. The dates sweeten it wonderfully. My family really liked it. I made 3 mini loaves. I did make some substitutions. I will try it with carrots next time. Thank you Nisha.
Nisha Melvani, RDN says
So gald you enjoyed this zucchini bread! I am curious about your substitutions. Let me know how the carrot one goes!
amy mortier says
Hi! Im confused about the substitutions when not using the protein powder. It says substitute 1/3 cup chick pea powder for every 1/2 cup of protein powder.
Then later it says to use almond or oat flour to get the right texture if not using protein powder but it doesn’t say how much.
Could you please clarify this!
I added an extra 1/3 of chickpea flour and it’s baking now. I didn’t see the other note till later.
Nisha Melvani, RDN says
You did it right! I updated the recipe to make it clear!
Paula says
Hi,
What size loaf pan did you use?
Thank you!
Paula
Nisha Melvani, RDN says
I used three mini loaf pans linked in my favorite cookware https://cookingforpeanuts.com/links/ I have also used the muffin tin from this set: https://rstr.co/caraway/39597/ki9 use NISHA for 10% off
Tracey says
Absolutely brilliant! This is incredibly delicious and satisfying. Thank you, thank you for this wonderful recipe! So grateful to find something so enjoyable using the dates that I can safely consume.
Nisha Melvani, RDN says
So glad you enjoyed the zucchini bread and grateful for our comment. Thank you.
Deborah says
This looks great! Do you think I can substitute a white bean flour instead of the chickpea flour? I'd like to make this for my grandson, but he is allergic to chickpeas and lentils, but new world beans are fine.
Nisha Melvani, RDN says
Yes, it will work.
Paula says
Hi Nisha,
My blender doesn’t seem to blend the dates well at all. Do you have any hints for me?
I love all your recipes. I wish I was 30 years younger!!!!
Thank you!
Paula
Nisha Melvani, RDN says
Sorry to hear that. You can boil them for a few minutes before soaking them to get them softer before blending.
Heather says
This looks great!
Do you think I could replace half the dates with half a cup of applesauce?
Nisha Melvani, RDN says
Yes, that should work. Make sure the resulting batter is smooth and scoopable.