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Home » Recipe Index » Muffins

Gluten Free Zucchini Muffins

Aug 16, 2020 · 7 Comments

Thanks for sharing this recipe!

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Top image is text overlay and bottom image is a stack of gluten free zucchini muffins on a white round plate with a blue and white decorative coffee cup in the background.

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.

A stack of gluten free zucchini muffins on a round white plate with a blue and white decorative coffee cup in the background.

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.

Overhead view of glass mixing bowl with dry ingredients for gluten free zucchini muffins whisked together and blue and white striped kitchen towel on the left.

In a large mixing bowl, stir together the melted butter, sugars, eggs, and vanilla until combined.

Overhead view of glass bowl with wet ingredients, minus zucchini, mixed together to make gf zucchini muffins and blue and white striped towel on the left.

Add the zucchini and stir to combine.

Overhead view of glass bowl with wet ingredient mixed together for making gf zucchini muffins with blue and white striped towel on the left.

Stir the dry ingredients into the wet ingredients until just combined.

Overhead view of glass bowl with batter for gluten free zucchini muffins with blue and white striped towel on the left.

Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.

Overhead view of 12-cup muffin pan filled with batter for making gluten free zucchini muffins.

Bake at 375° for 18-20 minutes or until a wooden pick inserted into the center of a muffin comes out clean.

Baked gluten free zucchini muffins in pan on wire rack.

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.

Overhead view of gluten free zucchini muffins on counter top with the paper baking cup peeled back from the muffin in the middle.

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 ½ 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.

Close up of 1 gluten free zucchini muffin on a pink and white striped kitchen towel with more muffins on a white round plate in the background.

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!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

A stack of gluten free zucchini muffins on a round white plate with a blue and white decorative coffee cup in the background.

Gluten Free Zucchini Muffins

Connie @ Flavor Walk
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.
5 from 4 votes
Print Recipe Pin Recipe
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Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Breakfast, Snack
Cuisine American, Gluten free
Servings 12 muffins
Calories 204 kcal

Ingredients
  

  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, melted and cooled
  • ½ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups grated zucchini

Instructions
 

  • Preheat oven to 375° F. 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. Set aside.
  • In a large mixing bowl, stir together the melted butter, sugars, eggs, and vanilla until combined. Add the zucchini and stir to combine.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.
  • Bake 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.

Notes

  • Check the ingredients of your gluten free flour mix for xanthan gum.  If your flour mix doesn’t contain it, try adding ½ 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.

Nutrition

Serving: 1muffinCalories: 204kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 51mgSodium: 109mgPotassium: 111mgFiber: 2gSugar: 14gVitamin A: 323IUVitamin C: 4mgCalcium: 50mgIron: 1mg

This blog post is also available as a Web Story, "Gluten Free Zucchini Muffins."

A stack of gluten free zucchini muffins on a round white plate with a blue and white text overlay.
Top image is text overlay and bottom image is a stack of gluten free zucchini muffins on a white round plate with a blue and white decorative coffee cup in the background.
Top image is text overlay and bottom image is a stack of gluten free zucchini muffins on a white round plate with a blue and white decorative coffee cup in the background.
« No Bake Cookies with Chocolate Chips (Gluten Free)
Gluten Free Zucchini Bread »

Thanks for sharing this recipe!

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Reader Interactions

Comments

  1. Amara says

    August 12, 2021 at 7:43 am

    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!

    Reply
    • Flavor Walk says

      August 12, 2021 at 5:34 pm

      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.

      Reply
    • Azure says

      August 28, 2021 at 12:40 pm

      I used 1/2 cup of applesauce as a replacement for the eggs. And it worked nicely. I really like this recipe.

      Reply
  2. Kim says

    August 22, 2021 at 9:57 am

    Hi, i don’t see how much salt to add...or i’m blind. Either way could use some help.

    Thanks!
    Kim

    Reply
    • Flavor Walk says

      August 22, 2021 at 6:50 pm

      Hi Kim,

      You'll want to use 1/2 teaspoon salt. The recipe has been updated. Thanks for letting me know.

      Reply
  3. Kathy Simmons says

    November 06, 2021 at 8:22 am

    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?

    Reply
    • Flavor Walk says

      November 06, 2021 at 8:04 pm

      Hi Kathy,

      Thank you for catching the two baking temperatures. The correct temperature is 375-degrees. I've updated the post.

      Reply

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