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    Home » Breakfast

    Gluten-Free Zucchini Muffins {Dairy-Free}

    Published: Jun 3, 2021 · by Audrey

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    gluten-free zucchini muffins Pinterest pin 1n

    An easy recipe for gluten-free zucchini muffins. This gluten-free breakfast recipe is also dairy-free.

    gluten-free zucchini muffins on a sliver cooling rackGluten-Free Zucchini Muffins

    My family loves my gluten-free zucchini muffins! Even my pickiest child enjoys the cinnamon and brown sugar flavor of these zucchini muffins.

    Making gluten-free zucchini muffins only takes a few simple ingredients. You can even add your favorite mix-ins into the muffins batter. Some popular ingredients to add to the zucchini muffin batter are chocolate chips, nuts, or raisins.

    You can see just how easy these gluten-free muffins are to make in the recipe video.

    How To Make Gluten-Free Zucchini Muffins

    • Preheat your oven to 350°F.
    • 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. (photo 1)
    • Stir in the salt, baking soda, baking powder, cinnamon, gluten-free all-purpose flour.
    • Stir in the shredded zucchini. (photo 2)
    • Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop. (photo 3)
    • Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    • Please watch your zucchini muffins because all ovens are different.
    • Allow the muffins to cool for a few minutes and then remove the muffins to a cooling rack. (photo 4)
    • Store leftovers in an air-tight container.

    gluten-free zucchini muffins ingredients photo collage

    Do You Keep Skin On The Zucchini?

    Yes, I always keep the skin on the zucchini before I grate it. I really like seeing the green flecks of the zucchini in the muffins.

    How Do You Grate The Zucchini?

    • 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.
    • One medium-sized zucchini makes 1 cup of grated zucchini.
    • Do not salt, pat, or squeeze out any of the liquid from the zucchini.

    Can You Taste Zucchini In The Muffins?

    The zucchini in the muffins are not really for the flavor but for adding moisture to the muffins. Zucchini is a really mild vegetable, so it adds a lot of moisture to the muffins without a vegetable flavor.

    Are Zucchini Muffins Savory or Sweet?

    These gluten-free zucchini are sweet muffins with the flavors of cinnamon and brown sugar.

    gluten-free zucchini muffins on a cooling rack with a cup of coffee and plates in the backgorund

    Can I Freeze Zucchini Muffins?

    Zucchini muffins can be easily frozen. Wrap the completely cooled muffins in plastic wrap or aluminum foil and then place them in a plastic freezer bag.

    If you do not want to wrap each muffin, you can flash freeze the muffins first before putting them in the plastic freezer bag. To flash freeze the muffins, place the completely cooled muffins on a baking sheet in the freezer for 30 minutes or until completely frozen.

    The muffins can be frozen for up to 3 months. Defrost the muffins in the refrigerator overnight or in the microwave.

    Tips To Make The Best Gluten-Free Zucchini Muffins

    • For uniformed-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”.
    • Bake the muffins on the middle rack.

    Gluten-Free Flour

    These gluten-free zucchini muffins are made with Pillsbury gluten-free flour. It is an all-purpose, rice flour cup for cup blend. A cup-for-cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum.

    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.

    Tip For Measuring Gluten-Free Flour

    The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

    Please do not scoop the flour out of the bag with your measuring cup. If you do you could get more flour than the recipe calls for. Also, use a dry ingredient measuring cup and not a glass measuring cup for liquids. 

    Gluten-Free And Dairy-Free Zucchini Muffins

    These zucchini muffins are both gluten-free and dairy-free because I used vegetable oil in the recipe. Most of my family is also dairy-free (including me), so I always try and have a dairy-free option for my recipes.

    Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with Smart Balance butter.

    two gluten-free zucchini muffins on white plate with a cooling rack with the muffins in the background

    Easy Gluten-Free Zucchini Muffins

    I love baking muffins for my family for breakfast or even as a special treat. These brown sugar and cinnamon zucchini muffins are soft and sweet. The shredded zucchini in the muffin batter makes for a super moist muffin.

    If you have been looking for  Gluten-Free Zucchini Bread I have an easy recipe for that too!

    More Gluten-Free Muffin Recipes To Try!

    • Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
    • Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
    • Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
    • Gluten-Free Blueberry Muffins {Dairy-Free Option}

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    gluten-free zucchini muffins on a cooling rack
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    5 from 10 votes

    Easy Gluten-Free Zucchini Muffins {Dairy-Free}

    An easy recipe for gluten-free zucchini muffins. This gluten-free breakfast recipe is also dairy-free.
    Course Breakfast
    Cuisine American
    Keyword gluten-free dairy-free zucchini muffins, gluten-free zucchini muffins
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 12 servings
    Calories 211kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 2 large eggs
    • ½ cup vegetable oil
    • ¾ cup granulated sugar
    • ¼ cup brown sugar, packed
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon gluten-free baking powder
    • 1 tablespoon ground cinnamon
    • 1 ½ 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)
    US Customary - Metric

    Instructions

    • Preheat the oven to 350° F.
    • 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.

    Video

    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). 
    • Store leftovers in an air-tight container.
    • Flash freeze the muffins for 30 minutes and then place them in a plastic freezer bag. The muffins can be frozen for 3 months. Defrost in the refrigerator overnight or in the microwave. 
    • Mama says "always check all of your labels!"

    Nutrition

    Serving: 1muffin | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 65mg | Fiber: 2g | Sugar: 18g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    Reader Interactions

    Comments

    1. Christina says

      September 10, 2022 at 8:52 pm

      These taste amazing my whole family loves them I doubled the batch and frozen half of them next time might add walnuts to change it up

      Reply
    2. Lauren says

      September 01, 2022 at 1:51 pm

      Tasted even better than expected. My picky littles absolutely loved them! I swapped avocado oil for the vegetable oil. Thank you for the great recipe!

      Reply
    3. NR says

      August 26, 2022 at 12:49 pm

      DELICIOUS! Thank you so much for sharing your incredible GF recipes!

      Reply
    4. Jill says

      August 21, 2022 at 11:59 am

      Super easy and delicious! Thank you!

      Reply
    5. Becca says

      August 17, 2022 at 6:31 pm

      Tripled the recipe (lots of zucchini!). Added pecans and almonds as well as mini chocolate chips to the top. I also used a ripe banana in the place of some of the oil. Came out really good. My boyfriend loves them (the taste tester/judge). It’s our 3rd muffin recipe from you. Thanks.

      Reply
    6. Carol Adams says

      July 18, 2022 at 5:10 pm

      These muffins are delicious! I made the recipe exactly like it was written except I added an extra 1/2 cup of zucchini (only because I had some left)! This recipe will be in my keeper file! Thank you for sharing all your wonderful recipes!

      Reply
    7. Elaine says

      July 15, 2022 at 8:04 am

      This is a good recipe. I used some ground flaxseed for flour part and used a little less sugar. I’m impressed that these muffins held their round-top shape and didn’t fall in the middle 🙂

      Reply
    8. Carla says

      June 30, 2022 at 10:43 am

      Love it thank you so much 😊

      Reply
    9. Colleen says

      September 27, 2021 at 9:50 am

      Threw in a little less than a 1/4 cup cocoa powder, a few chocolate chips and BAM! Everyone at the birthday party ate them till they were gone. My evil genius mother side of me chuckled as they raved over a “cupcake” with zucchini in it! Muwahah #sneakyveggies

      Reply
    10. RG says

      August 06, 2021 at 3:49 pm

      Turned out excellent!! I doubled the recipe & made 2 loaves, baked at 350 for approx. 50min until toothpick came out clean.

      Reply
    11. Beats says

      July 24, 2021 at 7:25 am

      These turned out amazing! Thanks you for the great recipe. Also I tried it modified it to have half the oil substituted with 1/4 c of unsweetened apple sauce and. So I reduced the white sugar to a little less then the. 3/4 c and I took out the cinnamon (do to an allergy) I replace with about 1 1/4tsp cardamom and about 1/8 fresh grated nutmeg also amazing

      Reply
    12. Erin says

      July 18, 2021 at 10:46 am

      Audrey, these muffins came out wonderful. Moist, fluffy, and flavorful! Thank you for sharing your recipe!

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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