Zucchini Muffins Recipe (Gluten-Free)
These gluten-free muffins are super moist, soft, and easy to make with simple ingredients. They're perfectly sweetened and great for meal prep, school snacks, or a quick breakfast.
Ingredients
- 1 and 3/4 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 and 3/4 cup grated zucchini
- 2 eggs, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon lemon zest, optional
- Vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Wash and grate the zucchinis on the large holes of a box grater. Place the zucchini on a clean towel and squeeze to press out as much moisture as possible. Add the zucchini to the flour and mix with a rubber spatula.
- In another bowl, mix the eggs, sugars, oil, lemon zest, and vanilla extract. Add to the flour mixture and mix with a rubber spatula until well incorporated.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 25 minutes. To check, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
- Let cool before removing.
Notes
Store the muffins covered at room temperature for 3 days or in the refrigerator for up to 5 days.