These Gluten Free Zucchini Muffins are a fluffy, flavorful way to start your day or enjoy a healthy snack. Packed with fresh zucchini and baked to perfection, this gluten free muffin recipe is easy to make and delivers the best texture and taste every time. Whether you're looking for a homemade breakfast recipe or a healthy gluten free dessert, these veggie muffins check every box for both convenience and deliciousness.
Ideal for breakfast on the go or as a light snack option, this gluten free zucchini baking recipe brings out the natural sweetness of zucchini in a soft, moist muffin.
With simple ingredients, they're a fantastic healthy muffin recipe to keep in rotation. If you're on the hunt for easy, gluten free baking that doesn't sacrifice flavor this is it.
These are truly some of the best zucchini muffins ever!
You might also like my Gluten Free Zucchini Bread, my Easy Gluten Free Zucchini Brownies, my Gluten Free Zucchini Chocolate Chip Cookies or my Gluten Free Chocolate Chip Banana Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
Preheat your oven to 350 degrees.
Line a 12 muffin pan with parchment cupcake liners or grease with coconut oil. Set the pan aside.
In a mixing bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon. Set aside.
In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together. Add the dry ingredients and blend those into the wet ingredients.
Remove the bowl from your stand mixer and using a spatula make sure the bottom ingredients are mixed in. Scoop the batter into the muffin pan filling each cup evenly.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cool and then store in an air tight container.
Supplies
More Recipes You Might Enjoy
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Gluten Free Zucchini Muffins
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These Gluten Free Zucchini Muffins are a fluffy, flavorful way to start your day or enjoy a healthy snack. Packed with fresh zucchini and baked to perfection, this gluten free muffin recipe is easy to make and delivers the best texture and taste every time.
Ingredients
-
- 2 cups Gluten Free Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 3 large Eggs
- 2 cups Shredded Zucchini
- ¾ cup Avocado Oil or Vegetable Oil
- 2 tsp Vanilla Extract
Instructions
Preheat your oven to 350 degrees.
Line a 12 muffin pan with parchment cupcake liners or grease with coconut oil. Set the pan aside.
In a mixing bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon. Set aside.
In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together. Add the dry ingredients and blend those into the wet ingredients.
Remove the bowl from your stand mixer and using a spatula make sure the bottom ingredients are mixed in. Scoop the batter into the muffin pan filling each cup evenly.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cool and then store in an air tight container.
Notes
If it's hot out baked goods won't last as long on the countertop, so you may want to store them in the refrigerator. These also freeze really well for a snack or breakfast option later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Gluten Free
Top Tip
If it's hot out baked goods won't last as long on the countertop, so you may want to store them in the refrigerator. These also freeze really well for a snack or breakfast option later.
Frequently Asked Questions
My favorite gluten free flours for baking are King Arthur Measure for Measure Gluten Free Flour and Bob's Redmill Gluten Free 1-to-1 Baking Flour. I've had really good success using these two flours in my recipes.
You don't need to peel zucchini for muffins. However, if you are hiding the zucchini in the muffin for a picky eater peeling it makes it really hard to see in the muffins.
Carol DiMarco says
Delicious, very moist would make again.
smallfarmbiglife says
Thanks for leaving a comment Carol! I'm glad you enjoyed this recipe. ~Elaine