Gluten-Free Zucchini Muffins
Updated
I’m always on the lookout for muffins that are soft, sweet, and easy to pull together. These gluten‑free zucchini muffins are exactly that. They bake up tender, lightly spiced with cinnamon and brown sugar, and are completely dairy‑free. They’re perfect for gluten‑free eaters, busy parents, or anyone craving a moist, homemade muffin.
These are DELICIOUS!! I made mini muffins and baked them for 20 mins. It made about 20 muffins. They were devoured quickly by my family and the neighbors!
– Emily
Simple Way to Use Up Zucchini!
I love baking muffins for my family for breakfast or even as a special treat. Since I always have an abundance of zucchini in the summer, I whip up a batch of these muffins or gluten-free zucchini bread. Zucchini is awesome to bake with because it provides moisture straight to the batter for melt-in-your-mouth bakes. It’s a simple one‑bowl recipe that comes together quickly with minimal cleanup, which I always appreciate. Plus, I can add in all my favorites like chocolate chips, blueberries, nuts, or whatever I’m craving.
Easy Gluten-Free Zucchini Muffins
Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp gluten-free baking powder
- 1 tbsp ground cinnamon
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 cup grated zucchini, (1 medium zucchini)
Instructions
- Preheat the oven to 350°F (177°C).
- Line muffin pan with cupcake liners or gluten-free cooking spray.
- Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
- In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
- Stir in the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour.
- Stir in the shredded zucchini.
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
- Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean. Please watch your zucchini bread because all ovens are different.
- Allow the muffins to cool for a few minutes, and then remove the muffins to a cooling rack.
- Store leftovers in an air-tight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 medium zucchini equals 1 cup of grated zucchini.
- You can also add mix-ins to the muffin batter (chocolate chips, nuts, or raisins).
- Bake the muffins on the middle rack.
- Mama says “always check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten‑Free Zucchini Muffins Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350 °F and line a 12‑cup muffin tin with liners or spray with gluten‑free non‑stick spray.
Whisk the wet ingredients: In a large bowl, whisk together 2 eggs, ½ cup oil, ¾ cup granulated sugar, ¼ cup brown sugar, and 1 tsp vanilla until smooth.
Add the dry ingredients: Add 1½ cups GF flour, ½ tsp salt, ½ tsp baking soda, ½ tsp baking powder, and 1 tbsp ground cinnamon. Stir until just combined.
Fold in the zucchini: Gently fold in 1 cup shredded zucchini and optional mix‑ins (like ½ cup chocolate chips or chopped nuts).
Divide the batter: Use a greased ice‑cream scoop to portion the batter evenly into muffin cups, filling each about ¾ full.
Bake the muffins: Bake on the center rack for 30–35 minutes, or until a toothpick comes out clean. Ovens vary—start checking at 30 minutes
Cool and serve: Allow muffins to cool in the pan for 5 minutes, then remove them to a wire rack to cool completely (this prevents soggy bottoms)
Serving Suggestions
I serve these muffins warm with a smear of almond butter or vegan spread. They’re ideal for breakfast, snack time, or as a lunchbox treat. I often pair them with a smoothie or my gluten-free banana muffins for variety. They also complement a brunch spread beautifully.
Tips for Success
- Do not salt, pat, or squeeze out any of the liquid from the zucchini. We want all that moisture to make the muffins tender.
- For uniform-sized muffins, I always use a greased ice cream scoop. It makes it easy to get the perfect amount in the baking tins.
- I also use cupcake liners to keep the muffins from sticking to the pan.
- Allow the muffins to cool in the pan for a few minutes, and then place the muffins on a cooling rack. This step will help keep your muffins from getting what I call “soggy bottoms”.
- Leave the skin on the zucchini. Do not peel the zucchini before grating.
- The easiest way to grate a zucchini is to use a box grater. I really like the OXO Good Grips Box Grater.
Storage Instructions
Let muffins cool completely. Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
Freeze cooled muffins by wrapping individually in plastic wrap or foil, then placing in a freezer bag—they’ll keep for up to 3 months. Reheat in the microwave for 20–30 seconds or bake from frozen at 325°F for about 10 minutes.
More Easy Muffin Recipes
- Easy Gluten-Free Blueberry Muffins
- Gluten-Free Muffins
- Banana Oatmeal Muffins
- Gluten-Free Double Chocolate Muffins
Excellent muffins. Taste very good. Recipe well written and photos very helpful. I added dark chocolate chips to the batter too. I will make these 100% again. I’m glad I found your site. I look forward to trying more of your GF and dairy-free recipes. Thanks very much.
Thank you!
Just made these and ate two! I added chocolate chips and walnuts. Will be making again. Thanks.
This is the second time I have made this recipe. Came out perfectly both times. Tasted great and zucchini hardly noticeable.
Love the one-bowl method! less fuss and mess to clean up.
Also read comments and will try some molasses next time. I cut back a bit on the sugar and added chocolate chips. Tasted just as good as first batch. Cinnamon is an issue from me so instead I used pumpkin spice mix. Perfection!
Thanks for all your recipes!
Thank you Marion!
I made these a couple of weeks ago and put them in the freezer. They were so good they were devoured in a week! Can the batter be made the night before and baked in the morning? The same question for your delicious banana muffins!
Hi Thomas, yes! Both can be made the night before and baked in the morning.
Wow, these are really good muffins! I only made a couple of changes; used King Arthur Measure for Measure flour, replaced half of the oil with applesauce, used 2/3 cup monk fruit sweetener + 1 tbsp molasses in place of the reg sugar and brown sugar, and added some chopped walnuts. Turned out soft and moist and plenty sweet. Thank you for the great recipe.
Thanks for letting us know how the substitutions worked Deb!
Great!!!
Can I use gluten free almond flour instead ???
Hi Yvonne, We haven’t tested this recipe with almond flour.
These turned out great! I modified them just a bit by substituting half the oil with applesauce and using monk fruit instead of the white sugar.
Delicious! Very easy to make. I love recipes that can be adjusted for dairy free as well. Trying your gf banana muffins today.
I had to add soy milk to get a consistency that worked for me. Just a little less than 1/2 cup. I cooked them at 425 for 5 minutes then at 350 for about 18. I didn’t add all the sugar either. They ended up being really good.