These easy gluten-free zucchini muffins are light, fluffy, and perfect for breakfast, snacking, or school lunches. They’re naturally moist thanks to fresh zucchini—and you’d never guess they’re gluten-free or dairy-free!
Made with simple ingredients and ready in under 40 minutes, these muffins are a delicious way to use up extra zucchini without any refined sugar. Whether you’re baking for picky eaters or just want a healthier muffin, this is a recipe you’ll come back to again and again.
❤️ Sandi’s Summary
1. These gluten-free zucchini muffins are a tasty way to hide zucchini!
2. The zucchini adds moisture and tenderness—no dry gluten-free muffins here!
3. They’re easy to freeze and work great as a quick breakfast, snack, or lunchbox treat.
4. These muffins are naturally dairy-free, and I include refined sugar-free and nut-free options.
7. [👉 Jump to Recipe]
Zucchini is one of those sneaky veggies that disappears into baked goods—perfect for families who “don’t do zucchini.” Even Mr. Fearless Dining, who usually refuses to touch it, will eat these muffins without complaint.
These are great if your garden is overflowing or if you just want a more nutritious muffin. I also love that they’re freezer-friendly—make a batch, and you’ve got snacks ready to go.
If you love muffins, I have a lot of incredible gluten-free muffin recipes to try! You may also want to try these gluten-free orange marmalade muffins. If you love muffins with hidden veggies, these fluffy Gluten-Free Carrot Muffins are another must-make recipe.
Allergen Information:
I know many of you have a lot of other food allergens you need to avoid. These homemade zucchini muffins are:
- Gluten-free
- Dairy-free
- Soy-free
- Oat-free
- Make them nut-free: Omit the almond flour and add 1/2 cup of gluten-free flour blend.
Tips For Fluffy Gluten-Free Muffins
1. Use a large scoop to portion the batter evenly into the muffin pan. This ensures all your muffins bake at the same rate and look uniform.
2. Do not overmix the batter—mix until the wet and dry ingredients are just barely combined. Overmixing can lead to dense muffins.
3. Skip the mixer—use a whisk or spoon. Stand or electric mixers tend to overwork gluten-free batters.
4. Let the batter rest for 15–20 minutes before baking. This gives the rice flour time to soften, reducing grittiness.
5. Use parchment liners in your muffin pan well to prevent sticking. Gluten-free muffins can be more delicate.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour blend. Other blends may work, but adjust the liquid as needed.
- Almond Flour – I recommend Anthony’s Almond Flour for the best texture. See the Allergen Section above for a nut-free option.
- Baking Powder and Soda – Use aluminum-free baking powder.
- Coconut or Brown Sugar – Either one works! They add moisture and depth.
- Cane Sugar – I add a small amount to brighten the flavor and help balance the zucchini flavor.
- Ground Cinnamon – Adds warm, comforting flavor.
- Zucchini – Use freshly grated zucchini, not frozen. Be sure to dry it well (tips below).
- Eggs – I use 3 large eggs for lift and structure.
- Cooking Oil – I prefer coconut oil (melted) or avocado oil, but you can also use other light vegetable oils. Avoid ones with strong flavors.
- Non-Dairy Milk – I used almond milk, but any plant milk or regular milk will work well. Regular milk is fine.
Ingredient Swaps:
- Make them sugar-free! One reader wrote that she swapped the sugar for monk fruit sweetener, making these sugar-free.
- Swap brown sugar for the coconut sugar.
- Make them 50-50 with butter and oil.
- Add blueberries or chocolate chips to the batter!
How to Prep Zucchini for Baking:
Zucchini adds moisture to muffins, but too much liquid can make them dense. Here’s how to prep it:
- Grate fresh zucchini (box grater or food processor).
- Wrap in a clean kitchen towel and squeeze out excess water over the sink or use a paper towel to squeeze the zucchini and remove the moisture.
Step-By-Step Photos and Directions:
Note From The Kitchen: If your batter seems too thick or too runny, don’t worry—different gluten-free flour blends behave differently. Add a splash of milk if it’s too thick, or a spoonful of flour if it’s too loose. Trust your instincts, and always let the batter rest for 15–20 minutes so the rice flour can soften before baking.
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Step 1: Follow the prepping zucchini steps above. It is really important to get the moisture out of the zucchini before making this recipe to prevent soggy muffins.
Step 2: In another bowl, combine wet ingredients, including the dried zucchini.
Step 3: Add your dry ingredients to a large
Pour the wet mixture into the dry and gently stir until just combined. Don’t overmix!
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour; if it is too thick, add more liquids. Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Line your muffin tin with parchment paper muffin liners. They are the best to prevent sticking! Fill each cup ¾ full.
Step 5: Bake at 350ºF for 22 minutes. Use a toothpick to test—if it comes out clean, they’re done! The final baking time can vary depending on how much you fill the liners and what material your pan is made of. I use a metal muffin pan.
Optional Dome Tip: For bakery-style domed muffins, preheat to 425ºF. Bake for 6–8 minutes at that temp, then reduce to 350ºF without opening the oven. Bake until done.
Step 6: Cool in the pan for 5 minutes, then transfer to a wire rack. Don’t leave them in the hot pan too long—they can dry out.
Storage and Freezing Tips
- Storing: Keep your gluten-free zucchini muffins fresh by storing them in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them, but bring them to room temperature or warm slightly before eating for the best texture.
- Freezing: To freeze, allow muffins to cool completely. Place them in a freezer-safe zipper bag or an airtight container. I recommend laying them in a single layer so they don’t stick together.
- Thawing: When you’re ready to enjoy one, just remove a muffin and microwave it for 20–25 seconds to warm it up.
Frequently Asked Questions
Yes! Pour the batter into a greased loaf pan and bake at 350ºF for 40–45 minutes. Check doneness with a toothpick.
If your tops sank, there are two common reasons. First, do not open the oven door while the muffins are baking. Second, you may need to add more gluten-free flour. Check my photos of the batter and adjust yours. Every flour blend behaves a little differently.
Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and my favorite tools for making muffins.
Hands down the very best gluten free zucchini muffins I’ve ever baked. I’m an experienced baker and my family is so impressed by these muffins that today I’m making up a double batch; 12 muffins just aren’t enough. The instructions are precise and well written. Thank you for an excellent way to use up zucchini.” Sheridan, Blog comment
More Gluten Free Muffin Recipes:
- These Gluten Free Oatmeal Muffins make a delicious, kid-friendly, healthy breakfast.
- Gluten Free Pumpkin Cream Cheese Muffins – These muffins get rave reviews!
- Gluten Free Black Sesame Mochi Muffins – These have an incredible chewy texture. They are popular in Japan.
- Gluten Free Banana Muffins – These fluffy muffins are full of ripe banana flavor!
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten Free Zucchini Muffins
Ingredients
- 2 cups gluten free flour * See notes
- 1 cup almond flour * See notes for nut-free version
- 1 cup brown sugar or coconut sugar
- ¼ cup cane sugar or coconut sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- 1 ½ cups shredded zucchini pat dry
- 1 ½ cups non-dairy or regular milk
- ⅓ cup mild cooking oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
Optional Ingredients:
- chopped pecans 1/2 cup
- chocolate chips 1/2 cup
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Instructions
- Preheat the oven to 350º F. Place the oven rack to the middle position. If you want a dome top on the muffins, preheat the oven to 425º F.
- Use a grater to shred your zucchini. Make sure to pat it dry with paper towels. Too much moisture = soggy muffins
- Combine 1 1/2 cups non-dairy or regular milk, 1/3 cup mild cooking oil , 3 large eggs, and 2 teaspoons pure vanilla extract in a small mixing bowl and whisk to blend. Add 1 1/2 cups shredded zucchini and mix.
- In a large mixing bowl, add 2 cups gluten free flour, 1 cup almond flour, 1 cup brown sugar or coconut sugar, 1/4 cup cane sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/8 teaspoon salt. Whisk to combine thoroughly.
- Pour the wet ingredients into the dry ingredients and add any optional mix-ins. Mix gently until the batter is just mixed. Over-mixing can reduce the fluffiness of these muffins.
- Drop paper muffin liners into a muffin tin and fill 3/4 the way with the zucchini batter. Optional, sprinkle the tops of the muffins with shredded coconut.
- For a dome tops: Bake the muffins for 5 minutes at 425º F, then turn down the oven temperature to 350º F for the rest of the bake time.
- For regular muffin tops: bake at 350º F for 22-25 minutes until done.
- Remove the muffins from the oven. Let them sit in the pan for 5 minutes, then remove them from the pan to a cooling rack.
Notes
- I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 blends. Other blends will work, but you may need to adjust the moisture level.
- Yes, you can easily make these gluten free zucchini muffins nut-free. Omit the almond flour and add 1/2 cup of additional gluten-free flour blend.
- Shredded zucchini has a LOT of moisture. It is important to dry your shredded zucchini with paper towels. You do not want that extra moisture to make your muffins mushy.
- If you want your zucchini muffins to be light, fluffy, and not dense, the secret is to mix the wet and dry ingredients until they are barely mixed. Overmixing muffin batter leads to heavy, dense muffins.
- Store the muffins in an airtight container for up to 3 days in the refrigerator, or freeze cooled muffins in a freezer-safe bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old July 2019 post with more detailed recipe instructions.
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I made these muffins this week and added blueberries as well. I got 12 regular size muffins plus enough batter left to use my pampered chef loaf pan too! Sooo moist and delicious even my husband loved them and he is not a fan of gf breads!
That is great news, Linda, that your husband loved them as well. Thank you so much for testing my recipe!
Loved these muffins, so light and fluffy. I used the ‘cup4cup’ gluten free flour. I want to add chocolate chips next time. The batter made more than a dozen cupcakes. So I put the extra batter in small baking dish…..I did not want to waste the batter!
I love the idea of using chocolate chips. Thanks for the tip. I am so glad you loved these muffins!
These came out amazing. I followed the recipe but added a small amount of fresh blueberries tossed in GF flour. They are delish! The cinnamon comes thru right near the end. I will definitely make these again. Thank you:)
I am so glad you loved these muffins. Zucchini is all over the farmer’s market right now, so these muffins are a great way to use some.
THE BEST Zucchini Muffins!!
You won’t be able to tell that these are GF!
Today I made your zucchini muffins and also made some with my donut pan.
My only substitution – I didn’t have coconut oil so I used what I had. A combination butter and extra virgin olive oil.
These are DELICIOUS!!!!❤️
My son hates zucchini but ate two muffins (knowing they were zucchini) and said they were great!❤️
Thank You!!!!
I am so glad you loved the recipe. Thank you so much for coming back to let everyone know a butter/oil combo works well.
Hands down the very best gluten free zucchini muffins I’ve ever baked. I’m an experienced baker and my family is so impressed by these muffins that today I’m making up a double batch; 12 muffins just aren’t enough. The instructions are precise and well written. Thank you for an excellent way to use up zucchini.
Wow Sheridan, you made my day!!
Simply awesome! I reduced the pecans to 1/2 cup and added 1 cup fresh blueberries. So delicious and the texture is almost identical to non-GF. My family would not have known if I hadn’t told them. I used a cupcake pans so I ended up with 2 dozen.
Apologies if I missed this in the post but do you know if they freezer well?
I am so glad you liked them Erica 🙂 These will freeze very easily.
I just made these today. They are very good. I made 12 standard size muffins and 36 mini muffins from this recipe. I made the mistake of getting a 6 pack of zucchini plants in the spring. So much zucchini! I give away as much as I can find homes for (even Freecycle!) I am trying every recipe I come across that has zucchini in it. My husband liked this recipe the best out of the zucchini breads I have done so far.
You made my day Joan. Thank you so much for letting me know you liked these. I am jealous you have so much zucchini. I am going to restart our garden next year now that our drought is finished.
Could I cut back on the sugar? Maybe even just a 1/2 cup? Thanks.
Hi Halle, I haven’t tested this recipe with less sugar so I am not sure how it would turn out. If you try it, let me know how it turns out.
I had enough batter to make 2 dozen regular size muffins. I followed the recipe!
Wow!