Gluten-Free Zucchini Muffins

These gluten-free zucchini muffins are moist and tasty with just the right amount of sweetness. It’s a great recipe to have on hand when you’ve got lots of zucchini coming out of the garden. And the simple recipe welcomes variations. You can add chocolate chips, raisins, or chopped nuts to the batter before baking!

If you love gluten-free zucchini bread but don’t feel like making a loaf, these muffins are for you. They’re light and delicate with a lovely sweetness and spice. Plus they freeze beautifully—making them perfect for when you have lots of zucchini to use. 

You can serve the muffins for breakfast, of course. But I often find myself reaching for one as an afternoon snack or toasted and spread with cinnamon butter for a nice dessert. 

I think after one bite, you’ll adore this recipe as much as I do. If after making a batch you still have lots of zucchini on hand, make some gluten-free chocolate zucchini bread. It’s so rich and chocolatey.

Ingredients

These muffins are made with a handful of gluten-free pantry staples—plus fresh zucchini, of course. Here’s what you need to make a batch.

• Zucchini. If you use a small to medium zucchini, there’s no need to remove the seeds. If you’re using an overgrown zucchini, cut it in half and scoop out the seeds before grating. 
  
  Tip: Don’t use a zucchini that’s dried out. The moisture plays an important role in the muffin’s tender texture. 
• Gluten-Free Flour Blend. A gluten-free flour blend gives the muffins a nice, light crumb. Note: the recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the result. 
• Sugar. Sweetens the muffins. If you like the flavor of brown sugar, you can replace the granulated (white) sugar with an equal amount of brown sugar. 
• Oil. Adds richness. If you prefer butter, melt it, and allow it to cool before using.
• Eggs. Two eggs help the muffins to rise and adds structure. 
• Cinnamon and Vanilla. These ingredients add a nice flavor and spice.
• Baking Powder and Baking Soda. The combination of baking powder and baking soda helps them muffins to rise and browns nicely.
• Salt. Enhances all the other flavors.

Optional Ingredients.

Customize these muffins by adding the following ingredients. By the way, don’t use more than 1 ½ cups of mix-ins total or the muffins won’t rise as well.

• Chocolate Chips. Milk, dark, or white chocolate go great with the zucchini. 
• Nuts. Stir your favorite chopped nuts into the batter. 
• Raisins. Always use moist raisins in baked goods. If yours are dry, soak them for 15 minutes in warm water and then drain before using.
• Lemon zest. The zest of one lemon adds a nice fresh flavor. 

How to Make Gluten-Free Zucchini Muffins. 

Here’s how to make a batch of these muffins. As always, the full recipe is included below.

Grate the Zucchini.

1. First, grate the zucchini. There’s no need to peel zucchini before grating it. All you need to do is trim off the ends of the zucchini. Then, grate it with either a box grater or with the grating disk on a food processor. If your zucchini has big seeds, scoop them out. If not, just leave them in.
   
   For small zucchini, there’s no need to drain or blot it. If you’re using zucchini that seems very wet, give it a quick press with a clean, dry towel to remove the excess moisture.

Make the Batter

2. Whisk the dry ingredients together in a bowl. (Full recipe is below.)
3. In a separate bowl, mix together the sugar, oil, eggs, and vanilla.
4. Combine the two and mix until a batter forms.
5. Stir the shredded zucchini into the batter. If you’re adding chocolate chips, raisins, or nuts, add them now. 

Let the Batter Rest

6. After you stir the zucchini into the batter, let it rest for at least five minutes. You can let it rest for up to 30 minutes. This gives the zucchini time to release liquid and the batter time to thicken.

Bake

7. Line a standard muffin (cupcake) pan with paper liners. Scoop the batter into the prepared pan. If you have a large ice cream scoop or a muffin scoop, use it. Not only does it make it quick and easy to fill the pan, it also ensures all the muffins have the same amount of batter. This way they’ll all take the same amount of time to bake.

8. Bake the muffins until golden brown. This takes about 25 minutes.

Storage Tips.

These muffins stay fresh for about three days if stored on the counter. 

Remember to let the muffins cool before placing them into a container with a lid or wrapping. If you wrap hot muffins, they can steam and get moldy. 

These freeze beautifully. Cool them completely and then place them into a freeze container and freeze for up to three months.

Print

Gluten-Free Zucchini Muffins

This recipe makes moist and flavorful gluten-free zucchini muffins. If you’re using an overgrown garden zucchini, remove the seeds. For medium and small zucchinis, simply grate and use.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 Muffins

Ingredients

• 1 ¾ cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note 1 (9 ounces; 212 grams)
• 1 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup granulated sugar, see note 2 (4 ounces; 113 grams)
• ½ cup vegetable oil or melted and cooled butter (2 ⅓ ounces; 65 grams)
• 1 teaspoon vanilla extract
• 1 ¾ cups grated zucchini, see note 3 (about 8 ounces; 255 grams)

Optional Ingredients (See Note 4)

• 1 cup chocolate chips
• 1 cup chopped nuts
• 1 cup raisins
• 2 teaspoons lemon zest (from the zest of one small lemon)

Instructions

1. Preheat oven to 350℉. Line 12 muffin cups with paper liners. Grease the pan lightly with nonstick cooking spray.

2. In a small mixing bowl, combine the gluten-free flour, cinnamon, baking soda, baking powder, and salt. In another mixing bowl, combine the eggs, sugar, oil, and vanilla extract. Stir until smooth. Add the flour mixture and mix until a batter forms.

3. Stir in the grated zucchini until well incorporated. If you’re adding chocolate chips, raisins, chopped nuts, or lemon zest add them now.

4. Fill 12 muffin cups about ⅔ full.

5. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. The tops of the muffins should be golden brown and set.

6. Let muffins cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

7. Store cooled muffins wrapped on the counter for up to three days. Or freeze in a freezer container for up to three months.

Recipe Notes

Note 1: Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another gluten-free flour blend might change the results. Be sure your flour contains xanthan or guar gum, if it doesn’t, whisk a ½ teaspooon into the flour before using. 

Note 2: Sugar. You can use brown sugar in these muffins. Replace all the granulated (table) sugar or use a blend of half granulated (table) sugar and half brown sugar. 

Note 3: Zucchini. Use a fresh zucchini. If it’s small or medium, there’s no need to remove the seeds. For large, overgrown zucchinis, remove the seeds before using. 

Note 4: Optional Ingredients.

If you want to use a blend of chocolate chips, nuts, and raisins, use up to 1 ½ cups total. More than that and the muffins won’t rise nicely. 

Storage Tips.

• Keep the muffins wrapped on the counter for up to three days. Let the muffins cool before wrapping.
• Freeze for up to three months. Place fully cooled muffins in a freezer container. Thaw at room temperature or defrost on low power in the microwave.