By Wendy Stoltz / Last Modified On February 14, 2023

You can make tender gluten-free zucchini muffins in a few simple steps. Only one zucchini and a few other ingredients are needed before these gluten-free zucchini muffins are ready to be enjoyed with a cup of coffee or tea. Add some chocolate chips for an added taste sensation! And no... they don't taste like zucchini.

Although the most popular time to make zucchini muffins is during the summer, you can bake with zucchini year-round. Zucchini is inexpensive and available at most grocery stores.

This recipe is a slight adaptation from my gluten-free zucchini bread. If you like these gluten-free zucchini muffins, you might also like my gluten-free banana muffins or gluten-free blueberry muffins. I also have a grain-free alternative, these paleo chocolate zucchini muffins.

GLUTEN-FREE ZUCCHINI MUFFINS

Zucchini, unlike bananas, don’t add flavor to baked goods. They mostly add moisture, and some extra vitamins. If you ever wondered about the benefits of zucchini there as so many, read the article for the 12 benefits.

These gluten-free zucchini muffins have the same texture and flavor as zucchini bread, there just in muffin form. My girls asked that next time I mix in some chocolate chips. I’m not surprised. We love adding gluten-free chocolate chips to gluten-free zucchini muffins.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE ZUCCHINI MUFFINS

Taste so good - Sometimes you get a veggie-like flavor, but not in this gluten-free zucchini muffins recipe.

Additions - You can add other additions into the muffins like chocolate chips to add great flavor.

On-the-move snack - These make a great on-the-move snack and are great for lunch boxes.

Hidden veggies - Use these muffins to add some much-needed hidden veggies for those fussy eaters. They won't taste the zucchini in it!

INGREDIENTS IN GLUTEN-FREE ZUCCHINI MUFFINS

Eggs - Room temperature works best, but it's okay if the eggs are cold.

Sugar - Granulated sugar adds moisture, flavor, and sweetness.

Brown Sugar - Brown sugar provides a rich flavor.

Oil - Avocado oil, coconut oil, and vegetable oil all work great.

Vanilla - Pure vanilla extract delivers the best flavor.

Flour - I like to use my gluten-free flour blend or Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. This is not an all-purpose flour, I used my blend originally. 

Salt - Salt is a flavor enhancer. I don't recommend leaving it out.

Baking Soda and Baking Powder - To give it a good rise. Double-check that they're not expired before you start.

Zucchini - You can use green or yellow grated zucchini. Just make sure to finely grate it and press it between two paper towels to remove the access water.

Chocolate Chips - Optional, but delicious.

EQUIPMENT NEEDED FOR GLUTEN-FREE ZUCCHINI MUFFINS

Mixing bowls - These Pyrex mixing bowls come in handy.

Muffin pan - You'll need a 12-well muffin pan. 

If you have any questions about making gluten-free zucchini muffins, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE ZUCCHINI MUFFINS

1. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
2. Add the GF flour, salt, baking soda, baking powder, and mix until well combined.
3. Add in the grated zucchini and chocolate chips (optional if you want chocolate zucchini muffins) and stir until combined.
4. Spoon the batter into the pan, or paper liners in the pan. Bake until the center is set.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free zucchini muffins, please see the complete recipe below.

TIPS FOR MAKING HEALTHY ZUCCHINI MUFFINS

Bake it for the correct time - Bake it for the correct amount of time and at the correct temperature. If it is gummy, it is undercooked.

Remove excess moisture - Press the zucchini gently between two paper towels to remove the excess moisture.

WHAT OTHER FLOURS CAN I USE TO MAKE GLUTEN-FREE ZUCCHINI MUFFIN RECIPE?

I’ve also used Bob’s Red Mill 1-to-1 gluten-free flour blend to make these gluten-free zucchini muffins. Before they came out with their 1-to-1 I used my own gluten-free flour blend recipe. I don't use all-purpose flour for these.

HOW DO YOU STORE GLUTEN-FREE ZUCCHINI MUFFINS?

You can store these muffins in an airtight container for up to 4 days or freeze them and take them out as needed.

ARE GF ZUCCHINI MUFFINS SAVORY OR SWEET?

These gluten-free zucchini muffins are savory if you exclude the chocolate chips. If you add them in, they definitely are nice and sweet.

CAN YOU TASTE ZUCCHINI IN THE MUFFINS?

My girls and I love this gluten-free zucchini muffins recipe and agree that it does not taste like zucchini.

WHY DIDN’T MY GF ZUCCHINI MUFFINS RISE?

Baking powder and baking soda give these muffins a good rise. Double-check that the baking powder and baking soda have not expired before you start, as this will affect your rise.

CAN I FREEZE GLUTEN-FREE ZUCCHINI MUFFINS?

Yes, you can freeze gluten-free muffins. Make sure to place them in a zip lock bag (make sure it is a freezer bag) or an airtight container. You can freeze zucchini muffins for up to 3 months.

HOW LONG DO YOU BAKE ZUCCHINI MUFFINS?

I bake them for 18 minutes. Oven temperatures do vary so you may want to use an oven thermometer.

CAN I MAKE GLUTEN-FREE ZUCCHINI MUFFINS WITH ALMOND FLOUR?

I don't recommend using almond flour. You would need to adjust the recipe to use it.

HOW DO YOU GRATE THE ZUCCHINI?

Use a box grater. Use the side you would usually use for blocks of cheese and grate downwards until the entire zucchini is done. You can also use a cheese grater for the grated zucchini.

WORKING WITH GLUTEN-FREE FLOURS

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour, but I don’t have the ingredient weights for all my recipes yet.

IS IT IMPORTANT TO DRAIN THE GRATED ZUCCHINI AND IF SO, WHY IT IS IMPORTANT?

Yes, you want to place the grated zucchini between two paper towels and remove the excess liquid. Don't go overboard and squeeze it too much, it is merely just to remove residual liquid. You do need liquid in this recipe, but too much will make the gluten-free muffins soggy.

DO YOU PEEL ZUCCHINI WHEN YOU MAKE ZUCCHINI MUFFINS?

You don’t need to peel zucchini before you make zucchini muffins. When you shred the zucchini, the peel is fine enough that it softens after cooking.

WHAT CAN I SUBSTITUTE IN THESE GF ZUCCHINI MUFFINS?

Dairy-free - These are naturally dairy-free zucchini muffins.

Egg-free - I have not tried an egg replacer, but I don't see why it wouldn't work.

If you like these gluten-free zucchini muffins, you’ll be sure to love my gluten-free carrot muffins. Looking for a savory zucchini dish? Try these quick and easy gluten-free zucchini fritters.

Continue to Content

Yield: 12 servings

Gluten-Free Zucchini Muffins

Print

You can make tender gluten-free zucchini muffins in a few simple steps. Only one zucchini and a few other ingredients are needed for this taste sensation!

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 10 minutes

Total Time 38 minutes

Ingredients

• 3 large eggs, room temperature
• ⅓ cup white sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or oil of choice)
• 1 teaspoon gluten-free vanilla extract
• 2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon gluten-free baking powder
• 1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
• Optional: 1 cup gluten-free, dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F; line a cupcake or muffin pan with paper liners; set aside.
2. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
3. Add the flour, salt, baking soda, baking powder, and mix until well combined.
4. Stir in the zucchini and chocolate chips (optional).
5. Spoon the batter into the prepared paper liners (about ¼ cup each).
6. Bake for 20-22 minutes, or until the center sets.
7. Remove from the oven, and let it cool for 10 minutes in the pan. Finish cooling muffins on a wire rack.
8. Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

• When measuring the flour, spoon the flour into the measuring cup and then level it.
• Bob's Red Mill 1-to-1 Gluten Free Baking Flour works best in this recipe. I don't recommend Namaste or Bob's Red Mill All Purpose Gluten Free Flour for this recipe.
• You don't need to peel the zucchini before shredding it.
• These muffins last up to 4 days in an airtight container at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
• 
  Enjoy Life Foods Baking Dark Chocolate Morsels, Soy, Nut, Glute & Dairy free, Non GMO, Vegan, Paleo, 9 Oz (Pack of 6)
• 
  Rodelle Organics Baker's Extract 16oz
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 281mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.