Zucchini Muffins

Easy & Gluten Free

Ingredients

PREP TIME:

COOK TIME:

 15 MIN

18 MIN

Gluten free flour blend

Baking powder

Cinnamon

Salt

Nutmeg

Melted butter

Brown sugar

Sugar

Eggs

Vanilla

Grated zucchini

Baking soda

Step 1

Preheat oven to 375 degrees F. Whisk together the gluten free flour blend, baking soda, baking powder, cinnamon, salt, and nutmeg.

Step 2

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

Step 3

Add the grated zucchini to the butter and sugar mixture and stir to combine.

Step 4

Add the dry ingredients to the wet ingredients and stir until just combined.

Step 5

Grease or line a 12-cup muffin pan. Divide the batter among the muffin cups, using about 3 tablespoons of batter per cup.

Step 6

Bake for 18-20 minutes, or until a wooden pick inserted in the middle of a muffin comes out clean.

Store in an airtight container for 3-4 days. The muffins can also be frozen for up to 2 months.

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