If your garden is overflowing with zucchini (courgette), you’ll want to try my moist, tender, sweet, and scrumptious gluten-free zucchini muffin recipe. These muffins are moist (thanks to the zucchini) and have been tested time and time again without fail. This post contains affiliate links. Please see my disclosures.
Zucchini season is here, and if you have a garden, chances are it’s overrun with this delightful squash.
If you’re looking for something to do with your [excess] zucchini, consider making these delicious and wholesome zucchini muffins.
My gluten-free zucchini muffins seamlessly incorporate shredded zucchini into the batter. But don’t worry, you’ll hardly notice its taste.
What you’ll notice instead is that the zucchini adds intense moisture to the spongy muffins. Plus, it infuses the muffins with fiber and essential vitamins and minerals, including vitamin C, vitamin A, manganese, and potassium.
Whether you’re looking for a delicious breakfast, filling midday snack, or healthy-ish dessert, get ready to enjoy embracing the season’s flavors with these scrumptious gluten-free zucchini muffins.
How to Make Gluten-Free Zucchini Muffins
Here’s how to make what my family says are the best gluten-free zucchini muffins around! You be the judge.
(1) Gather Your Ingredients
To make these delicious muffins, gather the following ingredients:
Bob’s Red Mill 1-to-1 Gluten-Free Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Flour to make these muffins. I haven’t tested the recipe with another flour blend. If you’re using a flour blend that doesn’t already contain xanthan gum, add 1 tsp of it to the batter.
Zucchini: Grate three medium-sized zucchini, creating four cups of grated zucchini, for this recipe. Do not drain or squeeze out the liquid. You’ll need the liquid to infuse moisture into the muffins.
Vegetable Oil: I almost always use avocado oil, but you could use any vegetable oil of your choice.
Light Brown Sugar: Brown sugar contains molasses, which adds moisture to the muffins to ensure they come out soft and chewy.
Ground Cinnamon: Don’t skip the cinnamon. You’ll notice hints of the spice in every bite.
Eggs: You’ll need two large eggs for this recipe. I have not tested an egg-free version of this recipe, but you could try making it with an egg replacer or two flax eggs. One flax egg is 1 tbsp of flaxseed meal combined with 3 tbsps of warm water. Mix the flax and water, and it will form a gel in 1-2 minutes.
Baking Essentials: You’ll also need salt, baking powder, baking soda, and vanilla extract.
(2) Prepare the Batter
Combine the gluten-free flour, salt, baking powder, baking soda, and cinnamon in a medium bowl and whisk to combine. Set aside.
Add the brown sugar and oil to a large bowl and beat with a handheld electric mixer. Add the eggs and vanilla extract and beat until smooth and creamy. Add the grated zucchini (do not drain or squeeze out the liquid) and mix to combine.
Pour the dry ingredients into the wet ingredients and mix until well combined.
Add the batter to the prepared muffin liners, filling each cavity until it’s about 2/3 full. I used a spring-loaded scooper to make it easy to fill each muffin cavity, but you can use a spoon or small measuring cup instead. You’ll have enough batter to make about 30 muffins.
(3) Bake the Muffins
Bake the muffins in a preheated oven (350ºF) for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean or a muffin springs back when lightly touched.
Why I Love These Muffins
I love these muffins when they’re warm and right out of the oven. But don’t fret, they taste amazing for days after they’re made. And if you nuke them in the microwave for a few seconds, you’ll bring back that out-of-the-oven taste and texture.
Here’s what I love most about these muffins:
The Look: The muffins are golden brown on the outside, with green speckles all over. They’re so pretty!
The Smell: These muffins smell incredible too. I can smell hints of brown sugar and cinnamon.
The Texture: The texture of these muffins is spot on. The top is slightly crisp, while the center is soft and moist, thanks to the zucchini.
The Taste: These muffins taste delicious. They have a slightly sweet and mildly earthy flavor. They also offer hints of brown sugar, cinnamon, and vanilla spices.
Notes & FAQs
Storing Leftover Muffins: Store leftover muffins for up to five days in an airtight container at room temperature or up to a month (or longer) in the freezer.
How Many Zucchinis Do I Need? In my testing, 1 lb of zucchini is about three medium-sized zucchini, making about 4 cups of grated zucchini.
Don’t Squeeze the Zukes! This recipe requires moisture from the zucchini instead of milk in the batter. Do not squeeze out or drain your zucchini; if you do, your batter will be dry and thick.
Make It In a Blender: To make zucchini muffins in a blender, roughly chop the zucchini into large chunks. Add them to a high-powered blender with the oil and eggs. Blend until smooth. Add the brown sugar and vanilla and blend again until smooth. Add the dry ingredients and pulse until combined (or stir in the dry ingredients by hand until combined.) Bake as directed in the recipe.
Gluten-Free Flour Alternatives: I have only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Flour. If you’re using a different gluten-free flour blend, results may vary. Also, if your flour blend doesn’t contain xanthan gum, add 1 tsp of it to the mix when you add the flour. Xanthan gum will hold your baked goods together. Without it, gluten-free baked goods literally crumble.
Gluten-Free Zucchini Bread Alternative: You can also use this recipe to create two loaves of delicious gluten-free zucchini bread. To do this, divide the batter in half equally among two lightly greased standard loaf pans. (A standard loaf pan is 8.5 x 4.5 x 2.5 inches.) Bake for 35-40 minutes or until a toothpick inserted in the middle of the bread comes out clean and the top is golden brown.
More Muffin Recipes
Want more gluten-free muffin recipes? Check out these delicious, gluten-free recipes too:
- Easy Gluten-Free Chocolate Chip Banana Muffins
- Almond Flour Blackberry Muffins
- Gluten-Free Blueberry Lemon Muffins
- Easy Gluten-Free Pumpkin Muffins (9 Ingredients Only!)
- Vegan + Gluten-Free Lemon Poppy Seed Muffins
Gluten-Free Zucchini Muffins (Dairy-Free)
- Mixing bowls
- muffin tins
- muffin liners optional but recommended
- 3 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 ½ cups light brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla
- 1 lb zucchini grated (equals approximately 3 medium zucchini or 4 cups of grated zucchini) – do not drain or squeeze out the liquid
- Preheat the oven to 350°F. Line your muffin pan with paper liners (recommended), or lightly grease each cavity with cooking spray.
- Add the gluten-free flour, salt, baking powder, baking soda, and cinnamon to a medium bowl and whisk to combine. Set aside.
- Add the brown sugar and oil to a large bowl and beat with a handheld electric mixer. Add the eggs and vanilla extract and beat until smooth and creamy. Add the grated zucchini (do not drain or squeeze out the liquid) and mix to combine.
- Add the dry ingredient mix to the wet ingredients, and mix with your spatula until well combined.
- Fill your prepared muffin liners about 2/3 full (using a spring-loaded scooper makes it easy, but you can use a spoon too.) You’ll have enough batter to make about 30 muffins.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean or a muffin springs back when lightly touched.
- Store leftover muffins for up to five days in an airtight container at room temperature or up to a month (or longer) in the freezer.