Zucchini Gluten Free Muffins are the perfect sweet breakfast or snack to have on hand. If you’re looking to sneak some extra veggies to your family’s diet, this recipe is perfect.

Zucchini Gluten Free Muffins on a plate.

These Zucchini Gluten Free Muffins are so good that my boyfriend doesn’t even know there’s zucchini in them!

They have the most delicious cinnamon flavor. You can add any mix-ins you’d like but my favorites are a cinnamon sugar mixture or dark chocolate chips.

Once of the best parts about this muffin recipe is that you can adapt it to your preferences and what you’re craving.

However, these muffins are just as delicious without any mix-ins. They’re light, moist and incredibly fluffy.

Main Ingredients

Zucchini Gluten Free Muffins Ingredients measured out in bowls.

What are the benefits of adding zucchini to muffins?

Zucchini is a sneaky veggie in this muffin recipe but it plays an important role.

First and foremost, it is key in making these muffins incredibly moist and light.

In addition, they are rich in nutrients and high in antioxidants.

How to Make Zucchini Gluten Free Muffins

  1. Preheat the oven to 425 degrees F
  2. In a large mixing bowl add in all of your wet ingredients
  3. Mix until fully combined
  4. Fold in the gluten-free flour along with the cinnamon, baking soda and baking powder. Mix until just combined
  5. Scoop the batter into a muffin tin. See FAQ sections for tips on muffins that are fluffy and rise high
  6. Add optional toppings
  7. Bake in the oven for 10 minutes then reduce the temperature to 350 degrees F
  8. Continue to bake the muffins for an additional 10-12 minutes or until a toothpick comes out of the center clean
  9. Let cool for about 10 minutes and enjoy!
Mixing the wet ingredients to make Zucchini Gluten Free Muffins
Add the wet ingredients to a large mixing bowl
Adding the dry ingredients to make the Zucchini Gluten Free Muffins.
Fold in the dry ingredients
Mixing the batter to make Zucchini Gluten Free Muffins
Mix the batter until just combined
Add the Zucchini Gluten Free Muffins batter into the muffin liners
Add the batter into the muffin liners to the top
Baked Zucchini Gluten Free Muffin in the muffin tin.
Baked and enjoy!

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can use regular all purpose flour instead at a 1:1 ratio.

How do I grate the zucchini for these muffins?

Cut off the ends of the zucchini and use a shredder or box grater. Make sure to not use a small size as that will cause the zucchini to have a more mushy texture.

Should I peel zucchini before shredding?

Do not peel the zucchini before shredding. It may be tempting but it’s an unnecessary step and you won’t notice the peel once baked.

It also makes it easier for the zucchini to shred by keeping the skin on.

What makes for a light and fluffy muffin that rises tall?

By alternating the muffins in every other mold, the muffins have more room to rise higher and remain fluffy.

The oil and dark brown sugar give these muffins a light but incredibly moist texture.

How do I know the muffins are done baking?

The muffins are done baking when they have risen and a toothpick comes out of the center clean.

How should I store these muffins?

Store in an airtight container for up to 5 days or in the freezer for up to 1 month.

Zucchini Gluten Free Muffin cut in half.
Zucchini Gluten Free Muffin with the wrapper taken off.

Zucchini Gluten Free Muffins Recipe

Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 45 minutes
Yield: 12 muffins
Zucchini Gluten Free Muffins are the perfect sweet breakfast or snack to have on hand. If you're looking to sneak some extra veggies to your family's diet, this recipe is perfect.
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Ingredients
 

  • 1 zucchini, shredded
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup dark brown sugar, packed
  • 1/2 cup olive oil
  • 2 tbsp almond milk, or other milk alternative
  • 2 tsp vanilla extract
  • 1 3/4 cup gluten free flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Optional Toppings

  • dark chocolate chips, optional
  • cinnamon sugar mixture, 1/4 cup sugar, 1 tbsp cinnamon
  • fresh blueberries
  • nuts or seeds

Equipment

  • 1 muffin tin

Instructions
 

  • Preheat the oven to 425 degrees F
  • In a large mixing bowl add in all of your wet ingredients
  • Mix until fully combined
  • Fold in the gluten-free flour along with the cinnamon, baking soda and baking powder. Mix until just combined
  • Scoop the batter into a muffin tin. See FAQ sections for tips on muffins that are fluffy and rise high
  • Add optional toppings
  • Bake in the oven for 10 minutes then reduce the temperature to 350 degrees F
  • Continue to bake the muffins for an additional 10-12 minutes or until a toothpick comes out of the center clean
  • Let cool for about 10 minutes and enjoy!

Nutrition

Calories: 150kcal
Author: Jessica Selensky
Course: Breakfast, Snack
Cuisine: American
Keywords: blueberry muffins, easy muffin recipe, gluten free recipes, gluten-free baking, healthy muffin recipe, healthy muffins, refined-sugar free baking, zucchini muffins

If you try this muffin recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers who want to try the recipe!