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Two gluten-free zucchini muffins stacked on top of each other.

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 extra. 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.