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!
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.
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.
STEP 2: MAKE THE BATTER
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 add in the grated zucchini and stir again. 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.
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.
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!
IF YOU’RE LOOKING FOR MORE GLUTEN FREE BAKED GOODS, TRY ONE OF THESE!
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.
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Gluten Free Zucchini Muffins
Equipment
- A knife
- A grater
- A stand mixer or large bowl with a hand mixer
- 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 add the grated zucchini in and stir to combine. Pour the wet mixture into the bowl with the dry mixture and stir until just combined, making sure 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.
These sound great, but I don’t see bananas in the list of ingredients. How many did you use?
Thank you!
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!
Going to try these! From the photos it appears the zucchini is mixed in with the maple syrup mixture before being mixed into the dry ingredients, correct? It doesn’t say after setting the zucchini aside.
Hi Sharla – thank you for pointing that out! Yes, the zucchini goes in with the maple syrup (what is called the “wet mixture”). I’ve added additional detail to make sure that’s clear. Let me know what you think of them once you’ve made them!