Zucchini Muffins (Gluten-Free)
Easy Gluten-Free Zucchini Muffins are soft, sponge, and delicious! They’re perfectly sweetened and ideal as a snack.
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About this recipe
Gluten-free zucchini muffins are super moist and soft. They’re easy to make and perfect as a snack, like these delicious GF chocolate beet muffins.
They´re made with almond flour and brown rice flour as the main flour, and take oil, no butter. They’re perfectly sweetened and delicious!
The only thing to keep in mind is trying to get out much moisture from the zucchini as possible. You must squeeze the grated zucchini with a kitchen towel to press out as much moisture from the zucchini as possible
Ingredients
- Main flours: store-bought almond flour (you can also use homemade almond flour), brown rice flour, and potato starch.
- Zucchinis: washed and grated zucchinis.
- Eggs: room temperature eggs are better.
- Sugar: both white and brown granulated sugar.
- Oil: vegetable oil.
- Vanilla extract: add flavor.
How to make GF zucchini muffins
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk brown rice flour, almond flour, potato starch, baking soda, baking powder, salt, and ground nutmeg in a large bowl.
Wash very well 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 from the zucchini as possible. Add the zucchini to the flour and mix with a rubber spatula.
Mix the eggs with the 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 25/30 minutes. To know if it’s ready insert a toothpick into the center of the muffin, it should come out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the muffins in an air-tight container at room temperature for a few days or in the fridge for up to 5 days.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Variations
- Flour: you can try a different mix of GF flour. You can replace brown rice flour with white rice flour or buckwheat flour. I haven’t tried it.
- Optional: you can add muffins chocolate chips, raisins, or dried fruits like walnuts. Topped them with cream cheese frosting is another option, and it’s delicious.
For more related recipes
- GF Chocolate beet muffins.
- GF Carrot cake.
- GF Lemon berry muffins.
- GF Pumpkin muffins.
- GF Chocolate and beetroot cake.
Zucchini Muffins (Gluten-Free)
Ingredients
- 1 cup brown rice flour
- 3/4 cup almond flour
- 2 tbsp potato starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon ground nutmeg
- 1 cup grated zucchinis (500gr) – 2 mediums –
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 lemon zest
- Vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, almond flour, potato starch, baking soda, baking powder, salt, and ground nutmeg in a large bowl.
- Wash very well 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 from the zucchini as possible. Add the zucchini to the flour and mix with a rubber spatula.
- Mix the eggs with the 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 25/30 minutes. To know if it’s ready 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 in an air-tight container at room temperature for a few days or in the fridge for up to 5 days.
