Gluten-Free Zucchini Muffins (Dairy-Free)

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Gluten-Free Zucchini Muffins (Dairy-Free)

If your garden is overflowing with zucchini (courgette), you'll want to try my moist, tender, sweet, and scrumptious gluten-free zucchini muffin recipe. This recipe has been tested time and time again and never fails. And it's so easy to make in just a few simple steps with only a few simple ingredients.

Prep Time20

Cook Time25

Total Time45

Course: bread, Breakfast, Dessert

Cuisine: American

Keyword: zucchini, zucchini bread, zucchini muffins

Servings: muffins

Calories: 140kcal

Author: Jenny Levine Finke

Equipment

Mixing bowls
muffin tins
muffin liners optional but recommended

Ingredients

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

Instructions

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.

Notes

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 8-1/2 x 4-1/2 x 2-1/2 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.

Nutrition