Easy Gluten-Free Zucchini Muffins
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.Step-by-step photos can be seen below the recipe card.
Servings: 12 servings
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.
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).
- Bake the muffins on the middle rack.
- 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