These zucchini spice cupcakes are so light and delicious! You won’t believe that these are vegan and gluten free. These cupcakes are perfect for a bake sale, picnic, or birthday party.
Do you have any cupcake-worthy occasions coming up?
Even though it isn’t quite zucchini season yet, these gluten free zucchini spice cupcakes are so light and delicious, I knew I had to share them now.
If you have picky eater, don’t worry – the zucchini blends right into the batter and isn’t noticeable at all.
These are tender, flavorful, and have a delicious dairy free buttercream frosting on top. They are the perfect dessert!
Top Tip
I find that using parchment cupcake liners works the best for gluten free and egg free baked goods. They don’t stick at all. Some of the other cupcake liners out there, especially the decorative ones, do tend to stick to cupcakes.
Ingredient Notes
- Gluten Free Flour Blend – Many gluten free blends work well for cupcakes. I love using my own gluten free flour blend, but there are store-bought blends that work well, too. You may want to look into Now Foods Gluten Free Flour, or even Bob’s Red Mill if that works for your dietary needs. We can’t use Bob’s Red Mill due to cross contamination and our allergies, but it is a flour blend that performs well.
- Non-Dairy Milk – Any neutral tasting milk will work well. Try rice milk, soy milk, oat milk, or whatever will work for your dietary needs.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works very well for making cupcakes and frosting.
- Zucchini – The zucchini blends right into the batter and isn’t detectable to picky eaters. If you can’t have zucchini, you could try grated carrots instead.
Storage/Freezing
Store leftover cupcakes in the refrigerator in an airtight container. They should stay fresh for about 3 days.
These freeze very well! It’s so nice to freeze cupcakes to have on hand in case you need to send one to school or to a birthday party with your child. These should keep in the freezer for up to three months.
Disclosure: This post contains paid affiliate links.
Recipe
Zucchini Spice Cupcakes (Gluten Free, Vegan).
Ingredients
For the cupcakes:
- 2 cups gluten free flour white spelt flour or all purpose flour is also okay
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- â…“ teaspoon ginger
- ½ cup sugar
- ½ cup coconut sugar brown sugar is okay
- â…“ cup vegan buttery spread melted
- 3 Tablespoons unsweetened applesauce
- ½ cup grated zucchini about one small zucchini
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅜ cup water
For the frosting:
- 2 ½ cups powdered sugar
- ¼ cup vegan buttery spread
- 3 Tablespoons non-dairy milk
Instructions
Make the cupcakes:
- Preheat the oven to 350 degrees F. Place cupcake liners in a cupcake pan.
- In a large bowl, combine the grated zucchini, unsweetened applesauce, melted vegan buttery spread, water, vanilla extract, and vinegar. Stir well to combine.
- Add the sugars and mix well. Add the gluten free flour, baking powder, baking soda, salt, cinnamon, and ginger. Mix well.
- Pour batter into the cupcake pan, filling each cupcake liner about â…” full.
- Bake at 350 degrees F for 15-18 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool completely.
Make the frosting:
- In a mixing bowl whip a little of the powdered sugar and the vegan buttery spread. Sift in the rest powdered sugar. alternating with drizzling in the non-dairy milk. Mix until very smooth.
- Frost the cooled cupcakes. If you are taking one to a party, I recommend this cupcake carrier.
Libet Thompson
Hi Kelly,
Is there a way to add chocolate to this recipe for the zucchini spice cupcakes – or would that maybe not work with the spices?
Kelly Roenicke
I would recommend this recipe, and then just add frosting: https://theprettybee.com/gluten-free-chocolate-zucchini-muffins/
Katie
Delicious recipe!!!
Karen
Will maple sugar replace both sugar and coconut sugar?
Looking forward to making this recipe.
Kelly Roenicke
Sure, that would work!