This recipe for gluten free zucchini muffins is a great way to sneak some veggies into your family’s diet. The muffins are chock full of healthy zucchini and have real staying power. They’re a great on-the-go breakfast or snack option.
If you like a grab-and-go breakfast, you’ll want to try my Gluten Free Banana Muffins. My Easy Gluten Free Blueberry Muffins are also a great choice.
I’m really excited to share this recipe with you today because the zucchini I used came from our garden. Having fresh zucchini available to bake with is a treat.
When you live in a condo, planting a garden isn’t usually an option. But this year we participated in a community garden, and we grew corn, cucumbers, peas, potatoes, strawberries, and zucchini.
Okay, enough about the garden and onto the muffins. These muffins are not real sweet, but they’re tender and full of flavor.
If you have extra zucchini like I do, bake up several batches of muffins and freeze them for later. When zucchini season is behind us, you’ll be able to enjoy the muffins whenever you like.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Zucchini Muffins
Preheat your oven to 375° F and grease or line 12 standard muffin cups.
In a medium mixing bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
In a large mixing bowl, stir together the melted butter, sugars, eggs, and vanilla until combined.
Add the zucchini and stir to combine.
Stir the dry ingredients into the wet ingredients until just combined.
Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.
Bake at 375° for 18-20 minutes or until a wooden pick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Store in a sealed plastic bag or airtight container for 3-4 days. The muffins can also be frozen in a freezer safe container for up to 2 months.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe.
- Lining your muffin pan with baking cups works better than greasing the pan. The baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier.
- When adding the dry ingredients to the wet ingredients, be careful not to overmix the batter. Overmixing can lead to muffins that are tough.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making these zucchini muffins. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the bread together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this muffin recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Should I peel the zucchini?
You don’t need to peel the zucchini before using it in these muffins. The skin of the zucchini is thin and the dark green color adds a little color to the muffins.
Wash the zucchini skin well to remove any dirt before cutting and grating. After washing the zucchini, I cut off the ends, slice it in half, and remove any large seeds, before grating.
Do you have more zucchini than you know what to do with? Use some of it to make these Gluten Free Zucchini Muffins. I hope your family enjoys them as much as my family does. Happy Baking!
More Gluten Free Breakfast Recipes to Try!
- Gluten Free Cinnamon Swirl Bread
- Baked Gluten Free Donut Holes
- Sour Cream Coffee Cake Recipe (Gluten Free)
- Gluten Free Chocolate Chip Scones
- Simple Gluten Free Apple Muffins
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This recipe for gluten free zucchini muffins is a great way to sneak some veggies into your family’s diet. The muffins are chock full of healthy zucchini and have real staying power.
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
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Preheat oven to 375° F. Grease or line 12 standard muffin cups.
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In a medium mixing bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Set aside.
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In a large mixing bowl, stir together the melted butter, sugars, eggs, and vanilla until combined. Add the zucchini and stir to combine.
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Add the dry ingredients to the wet ingredients and stir until combined.
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Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.
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Bake for 18-20 minutes or until a wooden pick inserted into the center of a muffin comes out clean.
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Cool the muffins in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe.
- Lining your muffin pan with baking cups works better than greasing the pan. The baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier.
- When adding the dry ingredients to the wet ingredients, be careful not to overmix the batter. Overmixing can lead to muffins that are tough.
I’m hoping to make this recipe for my husband but he is also a vegan. I can use vegan butter but is there a replacement that you recommend for the eggs? Thanks!
Hi Amara,
I haven’t tried making this recipe with an egg substitute, but I know Bob’s Red Mill makes an egg replacer that should work. I hope you’re able to make the muffins for your husband.
I used 1/2 cup of applesauce as a replacement for the eggs. And it worked nicely. I really like this recipe.
Hi, i don’t see how much salt to add…or i’m blind. Either way could use some help.
Thanks!
Kim
Hi Kim,
You’ll want to use 1/2 teaspoon salt. The recipe has been updated. Thanks for letting me know.
In the upper portion of the recipe posting, it states to preheat the oven to 375-degrees, but in the latter part of the recipe, it says to bake at 350-degrees. The positing of the recipe at the bottom only lists 375-degrees. This is confusing; can you please clarify?
Hi Kathy,
Thank you for catching the two baking temperatures. The correct temperature is 375-degrees. I’ve updated the post.