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Home » Zucchini Muffins (Gluten Free)

Zucchini Muffins (Gluten Free)

August 5, 2020 by Taryn Solie 2 Comments Last Modified: August 11, 2020

pin for gluten free zucchini muffins
pin for gluten free zucchini muffins
pin for gluten free zucchini muffins
pin for gluten free zucchini muffins

These gluten free zucchini muffins are soft, moist, and so easy to make! Using gluten free flour mix, fresh zucchini and natural sweetener, these muffins are a great to add to a healthy breakfast routine or packed away for a snack!

half a zucchini muffin with butter on it

You know how it is. The end of summer rolls around and you’ve got massive amounts of zucchini – either from your garden or someone else’s. Or maybe even on sale from the grocery store.

These muffins are a great way to turn some of that zucchini into a yummy addition to breakfast – or a perfect snack. They turn out so soft and moist and really just totally delicious. Plus they’re simple to make – read on to see how it’s done!

HOW TO MAKE ZUCCHINI MUFFINS

STEP 1: GRATE THE ZUCCHINI

Preheat the oven to 350 degrees F.

grating a zucchinigrated zucchini on a cutting board

Slice the two ends off the zucchini with a knife and cutting board. Use a grater to grate the zucchini into small pieces.

squeezing water out of grated zucchini with paper towels

Squeeze any excess water out of the zucchini with a paper towel then set the grated zucchini aside.

STEP 2: MAKE THE BATTER

maple syrup and butter mixed in a stand mixer

Place 1/3 cup of maple syrup and the softened butter in a large bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary.

dry ingredients for zucchini muffins in a bowl

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine. Set aside.

pouring wet zucchini mixture into bowl with dry ingredients

Stir the eggs and vanilla extract into the maple syrup & butter mixture until well combined, then pour the wet mixture into the bowl with the dry mixture.

mixed zucchini muffin batter in a bowl

Stir until just combined and there are no pockets of dry flour in the mixture.

zucchini muffin batter in a bowl, divided into fourths

Spread the mixture out evenly in the bowl and divide it into four sections using a spatula. Each section will equal enough batter for 3 muffins.

scooping zucchini muffin batter into a silicone muffin tin

Scoop the muffin mixture into each well in the muffin pan with a spoon, dividing it equally between each well.

STEP 3: COOK THE MUFFINS

Place the silicone muffins pan onto a sheet pan and into the oven, setting the timer for 15 minutes. After the timer goes off, carefully rotate the muffin pan 180 degrees (so the muffins in the front of the oven are now in the back of the oven) and bake for another 10 minutes.

Insert a toothpick into one or two muffins to check for doneness after timer goes off. If not done, cook until a toothpick inserted into the middle of a muffin comes out clean.

Once cooked, take the muffins out of the oven and remove from muffin pan. Let cool at 5 minutes before serving.

zucchini muffins in a bowl with a blue napkin

You may have a couple of questions about zucchini muffins – let’s get to those now.

Can you freeze zucchini muffins?

Yes, you can freeze these in a sealed container for up to 3 months.

Are zucchini muffins healthy?

It depends on your definition of healthy! These muffins use a natural sweetener - maple syrup - instead of refined sugar. In that sense, they are healthier than than a typical zucchini muffin recipe.

How can I make these muffins dairy free?

Try subbing coconut oil for the butter, in a one-to-one ratio. This may give the muffins a slightly coconut-y flavor but shouldn't change the overall texture much. Also use a nut milk (like almond) in place of the dairy milk.

RECIPE TIPS

  • This recipe uses a silicone muffin tin. If you’re going to use a metal one, the muffins may cook faster so check them sooner than is written in the directions.
  • Be sure and use a sheet pan under the silicone muffin tin! Otherwise it will be difficult to remove the muffin tin from the oven.
  • If you want more flavors or textures, try adding 1/2 a cup of either chocolate chips or chopped nuts to the muffin batter!

PIN THESE GLUTEN FREE ZUCCHINI MUFFINS FOR LATER!

pin for gluten free zucchini muffins

IF YOU’RE LOOKING FOR MORE GLUTEN FREE BAKED GOODS, TRY ONE OF THESE!

  • Chocolate Chip Pumpkin Bread
  • Banana Pecan Bread
  • Gluten Free Banana Chocolate Chip Muffins

And top them all off with some Whipped Honey Butter

OR CHECK OUT THESE OTHER DELICIOUS GLUTEN FREE BREAKFAST RECIPES!

  • Simple Avocado Toast
  • Breakfast Yogurt Parfait
  • Quinoa Breakfast Bowl
  • Gluten Free Blueberry Pancakes
  • Veggie Breakfast Frittata

If you make these Gluten Free Zucchini Muffins (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!

YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.

*THIS POST CONTAINS AFFILIATE LINKS. I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR ME TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES, MEANING WHEN YOU CLICK THEM I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANKS FOR SUPPORTING MY WORK AND MY FAMILY THIS WAY!
zucchini muffin torn in half
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Gluten Free Zucchini Muffins

These gluten free zucchini muffins are soft, moist, and so easy to make! Using gluten free flour mix and fresh zucchini, add these to your healthy breakfast routine or pack them for a snack!
Course Breakfast
Cuisine American
Keyword #muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 168kcal
Author Taryn Solie

Equipment

  • A knife
  • A cutting board
  • A grater
  • Paper towels
  • A stand mixer or large bowl with a hand mixer
  • A spatula
  • A large bowl
  • A set of measuring spoons
  • A spoon (or other utensil)
  • A silicone muffin pan
  • A cookie sheet
  • Toothpicks (to check bread for doneness)

Ingredients

  • 1 medium zucchini about 2 cups grated
  • 1/3 cup maple syrup
  • 0.5 cup butter softened (1 stick)
  • 2 cups gluten free flour I used Bob’s Red Mill 1 to 1
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 eggs
  • 1/4 cup milk
  • 1/2 tsp vanilla extract

Instructions

  • Preheat the oven to 350 degrees F.
  • Slice the two ends off the zucchini with a knife and cutting board. Use a grater to grate the zucchini into small pieces. Squeeze any excess water out of the zucchini with a paper towel then set the grated zucchini aside.
  • Place 1/3 cup of maple syrup and the softened butter in a large bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine. Set aside.
  • Stir the eggs and vanilla extract into the maple syrup & butter mixture until well combined, then pour the wet mixture into the bowl with the dry mixture. Stir until just combined and there are no pockets of dry flour in the mixture.
  • Spread the mixture out evenly in the bowl and divide it into four sections using a spatula. Each section will equal enough batter for 3 muffins. Scoop the muffin mixture into each well in the muffin pan with a spoon, dividing it equally between each well.
  • Place the silicone muffins pan onto a sheet pan and into the oven, setting the timer for 15 minutes. After the timer goes off, carefully rotate the muffin pan 180 degrees (so the muffins in the front of the oven are now in the back of the oven) and bake for another 10 minutes. Insert a toothpick into one or two muffins to check for doneness after timer goes off. If not done, cook until a toothpick inserted into the middle of a muffin comes out clean.
  • Once cooked, take the muffins out of the oven and remove from muffin pan. Let cool at 5 minutes before serving.

Notes

To make these muffins dairy free sub coconut oil for the butter, in a one-to-one ratio. This may give the muffins a slightly coconut-y flavor but shouldn't change the overall texture much. Also use a nut milk (like almond) in place of the dairy milk.

Nutrition

Calories: 168kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 220mg | Potassium: 111mg | Fiber: 2g | Sugar: 7g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg

Filed Under: Breakfast, Recipes

Previous Post: « Blackberry Crisp (Gluten Free)
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Reader Interactions

Comments

  1. Cynthia says

    August 11, 2020 at 9:54 am

    These sound great, but I don’t see bananas in the list of ingredients. How many did you use?
    Thank you!

    Reply
    • Taryn Solie says

      August 11, 2020 at 10:12 am

      oh my gosh – the banana was leftover from recipe testing and I ended up taking it out! I just updated the instructions to remove it. Thank you for saying something!

      Reply

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Hi, I’m Taryn!

My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen.
I am all about amazing gluten free food for families. I test my recipes over and over again and have taste testers who are gluten free and those who aren’t, because I want to make sure my recipes taste good for EVERYONE. Read more...

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