Zucchini Muffins (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.
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Zucchini recipes for summer
These zucchini muffins are a perfect gluten-free summer recipe. They’re super moist from the zucchini, perfectly sweetened and spiced, and delicious! Easy to make, dairy-free, and they take simple ingredients.
These breakfast muffins are perfect for using up extra zucchini, and take almond flour. They come together quickly and freeze well. For more sweet recipes with vegetables, here is the link to these amazing chocolate beet muffins.
Ingredients
Some notes about the main ingredients of this recipe:
- Zucchini: fresh, grated zucchinnis.
- Almond Flour: store-bought or a homemade one:
- Oil: sunflower oil.
- Eggs: room temperature eggs are better.
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 gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and ground 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 gently squeeze to press out as much moisture as possible, without removing too much excess. Add the zucchini to the flour and mix with a rubber spatula.
In another bowl, beat 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 minutes. To check if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no batter streaks.
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°).
Baking tips and variations
- Don’t overmix: stir just until the batter comes together.
- Spices: This recipe uses cinnamon and nutmeg, but feel free to experiment with the spices.
For more gluten-free breakfast muffins
- Chocolate beet muffins.
- Lemon berry muffins.
- Pumpkin muffins.
- Carrot cake muffins
- Oatmeal blueberry muffins
Zucchini Muffins Recipe (Gluten-Free)
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.