Go Back
–+ servings
Zucchini Muffins

Moist Zucchini Muffins You'll Love - Gluten-Free Option!

Try these delicious gluten-free Zucchini Muffins with a moist crumb, perfect for breakfast or a healthy snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Gluten-Free Flour
  • 2 teaspoons Baking Powder Make sure it's fresh
  • 1 teaspoon Baking Soda Reacts with zucchini
  • 1/2 teaspoon Salt Enhances flavor
  • 1 teaspoon Ground Cinnamon Adjust to taste
  • 1/4 teaspoon Ground Nutmeg Optional
  • 1 cup Semi-Sweet Chocolate Chips or Chopped Nuts Optional
  • 1/2 cup Vegetable Oil Or melted coconut oil
  • 1/2 cup Applesauce Can substitute with yogurt
  • 1/2 cup Brown Sugar Can try coconut sugar
  • 1/4 cup Granulated Sugar Adjust as needed
  • 1 large Egg Use room temperature
  • 1 teaspoon Vanilla Extract Pure vanilla preferred
  • 2 cups Shredded Zucchini Do not drain unless excess water is present

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions for Zucchini Muffins
  1. Preheat your oven to 425°F (218°C) and prepare the muffin pan with liners or cooking spray.
  2. In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  3. In another bowl, blend vegetable oil, applesauce, brown sugar, granulated sugar, egg, vanilla extract, and shredded zucchini until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined, avoiding overmixing.
  5. Fill each muffin cavity evenly with batter using a spoon or ice cream scoop.
  6. Bake at 425°F for 5 minutes, then reduce to 350°F (177°C) for an additional 13-15 minutes until a toothpick comes out clean.
  7. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Do not drain zucchini! Use accurate measurements to avoid dense muffins. Check oven temperature for best results. Customize with nuts or spices as desired. Store muffins properly for freshness.

Tried this recipe?

Let us know how it was!