You can make tender gluten-free zucchini muffins in a few simple steps.

Only one zucchini and a few other ingredients needed before these gluten-free zucchini muffins are baking in your oven.

This recipe is a slight adaption from my gluten free zucchini bread.

If you like these gluten-free zucchini muffins you might also like my gluten free banana muffins.

GLUTEN-FREE ZUCCHINI MUFFINS

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.

Zucchini, unlike bananas, don’t add flavor to bakes goods. They mostly add moisture, and some extra vitamins.

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

INGREDIENTS IN GLUTEN FREE ZUCCHINI MUFFINS

Eggs – Room temperature work 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 or Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.

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 zucchini. Just make sure to fine grate it and press it between two paper towels to remove the access water.

Chocolate Chips – Optional, but delicious.

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 flour, salt, baking soda, baking powder, and mix until well combined.
3. Add in the zucchini and chocolate chips (optional) and stir until combined.
4. Spoon the batter into to pan, or paper liners in the pan. Bake until the center is set.

These steps match the photos above for illustration purposes. See the printable recipe below for the full list of ingredients and steps.

These gluten-free zucchini muffins have the same texture and flavor as zucchini bread, there just in a muffin form.

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

They 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.

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

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.

CAN I FREEZE GLUTEN-FREE ZUCCHINI MUFFINS?

Yes, you can freeze gluten-free muffins. Make sure to place them in a zip lock bag or an airtight container. You can freeze zucchini muffins for up to 3 months (depending if your freezer is frost free, or not).

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.

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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.

If you like these gluten free zucchini muffins you’ll be sure to love my Gluten-Free Carrot Muffins.

Did you make these gluten free zucchini muffins? Please leave a comment below letting me know what you thought.

Yield: 12

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 needed before these gluten-free zucchini muffins are baking in your oven.

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 10 minutes

Total Time 38 minutes

Ingredients

• 3 large eggs, room temperature
• 1/3 cup white sugar
• 1/2 cup brown sugar, packed
• 1/2 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
• 1/2 teaspoon baking soda
• 1/2 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 1/4 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 a air tight container at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 272mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 5g

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.