Cheesy Zucchini Cornbread Muffins (Gluten-Free & Dairy-Free Options)

I’m always looking for recipes that feel comforting but still simple enough for everyday life. These cheesy zucchini cornbread muffins check all the boxes—easy to make, full of flavor, and a fun way to sneak in some zucchini. They’ve become one of my favorite side dishes for salads, summer bbqs, and chili nights, or when I just want a little something extra on the table. The best part? You can make them gluten-free and dairy-free, or stick with the classic ingredients—either way, they turn out soft, cheesy, and so good.

• Moist and fluffy (no dry cornbread here).
• An easy way to add in zucchini without anyone noticing.
• They can be made gluten-free and dairy-free, depending on what you need.
• They’re quick and simple to make with pantry staples.
• They’re perfect for sides, snacks, or meal prep.

• Flour – you can use gluten-free all-purpose flour or regular all-purpose.
• Cornmeal – the secret to that classic cornbread taste.
• Baking powder + baking soda – so the muffins rise nice and fluffy.
• Milk – dairy or non-dairy both work.
• Eggs – keep everything together.
• Honey – just a touch of sweetness to balance it out.
• Melted coconut oil or butter – makes the muffins extra soft and tender.
• Zucchini – shred it and squeeze out the moisture so the muffins don’t get soggy.
• Cheese – regular cheddar or your favorite dairy-free alternative.

• Preheat your oven and get your muffin tin ready.
• In one bowl, mix the dry ingredients: flour, cornmeal, baking powder, baking soda, salt.
• In another bowl, whisk together the milk, eggs, honey, and melted coconut oil or butter.
• Shred the zucchini, then squeeze out the moisture with a towel or paper towels. This step is so important!
• Pour the wet ingredients into the dry and mix until just combined.
• Fold in the zucchini and cheese.
• Scoop into muffin cups and bake until golden and fluffy.
• Let them cool slightly, then dig in while they’re still warm and cheesy.

• Maple syrup can be used instead of honey.
• Butter can replace coconut oil.
• Dairy or non-dairy cheese—both work deliciously.
• Add jalapeños for a spicy version

• Shred and squeeze the zucchini well so the muffins bake up moist but not soggy.
• Start with ½ cup of milk and add up to ¾ cup if needed—the batter should be thick but scoopable.
• Flour – you can use gluten-free all-purpose flour (I like Bob’s Red Mill 1:1 Baking Flour, which already has xanthan gum in it) or regular all-purpose flour.
• Mix gently—overmixing can make them dense.
• For bakery-style muffins, sprinkle extra cheese on top before baking.

These muffins are moist, tender, and cheesy with a touch of sweetness from the honey. The zucchini keeps them soft while the cornmeal gives them that rustic, hearty bite. They taste like comfort food with a fresh, flavorful twist.

Serve alongside chili, salad, or with BBQ favorites. They’re also great packed in lunches or as a snack. Store in an airtight container at room temp for 2 days, in the fridge up to 5 days, or freeze for up to 3 months. Just reheat and enjoy anytime!

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