What is the best gluten free flour to use for muffins?

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.

Do I need to peel the zucchini before shredding it for these muffins?

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.

Can I add mix ins to these gluten free zucchini 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.

Gluten Free Zucchini Muffins

Name: Gluten Free Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 3/4 cup Avocado Oil or Vegetable Oil; 2 tsp Vanilla Extract

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

Units Scale

- 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
- 3/4 cup Avocado Oil or Vegetable Oil
- 2 tsp Vanilla Extract

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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.

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