These Gluten Free Zucchini Muffins are one of my favorite things to bake all summer long and the fact that they are packed with fresh garden zucchini makes me feel pretty good about eating two of them for breakfast. They are incredibly moist and fluffy with the most beautiful warm cinnamon flavor and they come together from scratch in just 45 minutes with simple ingredients you probably already have on hand.
The fresh shredded zucchini practically disappears into the batter so even the pickiest eaters in your house will have no idea there is a vegetable hiding in their muffin.
I make a batch of these at the start of the week and they are perfect for grabbing on busy mornings, packing in lunchboxes, or just enjoying as an afternoon snack with a cup of tea.
They freeze beautifully too which makes them one of my favorite gluten free meal prep recipes for summer.
If you grow zucchini or find yourself with more than you know what to do with this is the recipe you are going to want to make first.
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
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Zucchini Muffins
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These Gluten Free Zucchini Muffins are moist, fluffy, and perfectly spiced with cinnamon in every single bite making them the best gluten free breakfast muffin you will ever bake from scratch. Fresh shredded zucchini, gluten free flour, eggs, avocado oil, and vanilla come together in a simple batter that bakes into beautifully tender muffins in just 30 minutes. Naturally gluten free, perfect for breakfast meal prep, and the best way to use up summer garden zucchini all season long!
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: American
If you made these Gluten Free Zucchini Muffins I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy gluten free breakfast recipes and I hope it becomes a staple in your kitchen too!
Storage
Store these gluten free zucchini muffins in an airtight container at room temperature for up to 3 days. If the weather is hot store them in the refrigerator for up to 5 days. These muffins also freeze exceptionally well! Place cooled muffins in a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds for a quick and delicious breakfast straight from the freezer.
Top Tip
Do not wring out or squeeze the moisture from your shredded zucchini before adding it to the batter. That moisture is exactly what makes these muffins so incredibly moist and tender in every bite. Simply shred the zucchini on the large side of a box grater, measure out two cups, and add it directly to the wet ingredients. The zucchini will release its moisture into the batter as it bakes and that is what gives you that perfect soft and fluffy texture.
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.
No you do not need to peel the zucchini before shredding it. The skin is thin and soft and completely disappears into the muffins as they bake. If you are trying to hide the zucchini from picky eaters you can peel it first so there are no visible green flecks in the muffins.
Absolutely! Chocolate chips, chopped walnuts, or chopped pecans are all delicious additions to this recipe. Fold in about half a cup of your preferred mix in at the very end after the batter is mixed. Chocolate chips are my personal favorite addition and make these muffins taste like a special treat.
Yes! Pour the batter into a greased mini muffin tin and bake at 350 degrees for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Mini muffins are a great option for kids lunches and snack time and are perfect for portion control.
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