If you love zucchini, these gluten free zucchini muffins are a delicious treat. Moist and delicious, these muffins freeze well, so make a double batch and enjoy some later too!
Kids will never know this gf zucchini muffins recipe is healthy, and I would ask that you don't tattle otherwise my kids won't eat them anymore! If you are new to gluten free baking, don't forget to check out my Gluten Free Pantry Guide to learn about the gluten free ingredients I like to use when baking.
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Zucchini Haters love these muffins!
Do your kids like zucchini? Mine don't and unfortunately, Mr. Fearless Dining is no help with this. He hates it too. (Blame his mother who used to make zucchini soggy and mushy.)
I am hoping these gluten free zucchini muffins will change his mind. The flavors completely mask the fact that zucchini is an ingredient, and I think I can sneak the vegetables with this easy muffin recipe. If you do love zucchini, or if you need another recipe to convince your zucchini haters to give this vegetable another try, check out my Zucchini Alfredo Lasagna recipe!
This is the vegetable that so many people love to hate. It is full of nutrition and comes in so many delicious varieties. It is fun to run through a spiralizer and have a Shrimp Fra Diavolo over Zucchini Noodles. You can use zucchini to keep things moist like these Zucchini Ricotta Meatballs.
When you grate the zucchini for this recipe, it is important to dry the shredded zucchini to get rid of some of the moisture."
How to dry shredded zucchini:
You will want to dry your shredded zucchini a little so that your muffins don't turn out really soggy. Here are some tips to dry your grated zucchini:
- Put the shredded zucchini on a clean kitchen towel and wrap the towel around the zucchini shreds. Squeeze out the excess moisture over the sink.
- Pat the zucchini shreds down with a paper towel.
- Put the shredded zucchini in a strainer and push the zucchini down and allow the moisture to drain out.
Add your dry ingredients to a bowl and whisk to blend.
What gluten free flour is best to make muffins?
I have tested three gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure, Nameste GF Flour, and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Add all of the wet ingredients and zucchini and mix well.
Pour the wet ingredients into the dry ingredients and mix. Add muffin batter to a muffin baking dish.
Bake at 350 degrees f for 20-22 minutes. You can test to see if your muffins are done baking by inserting a toothpick into a muffin. If the toothpick comes back dry, your muffins are ready. If you see crumbs or batter, your muffins need to bake a little longer.
If you want your zucchini muffins to be light and fluffy and not dense, the secret is to mix the wet and dry ingredients until it is just barely mixed. Overmixing muffin batter leads to heavy dense muffins.
Are zucchini muffins considered healthy?
The answer is it depends on the ingredients. Many things can be substituted to make a zucchini muffin recipe healthier. You can substitute coconut sugar for brown sugar, coconut oil for butter, and use some almond flour mixed in with gluten free flour as I did.
These healthy breakfast muffins make a delicious, kid-friendly healthy breakfast. Or, if you really like the whole hidden vegetable idea, these paleo breakfast muffins are full of shredded carrot. Here are also my kids' favorite gluten free muffins.
Things you need to make this recipe:
- 2 cups gluten free flour
- 1 cup almond flour
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 cups coconut sugar
- 1 cup chopped pecans
- 1 1/2 cups almond milk
- 3 eggs
- 1 1/2 cups shredded zucchini
- 2 teaspoons vanilla
- 3/4 cup coconut oil, melted
- Preheat the oven to 350 degrees.
- Use a grater to shred your zucchini. Make sure to pat it dry or follow one of the tips above so it isn't too wet.
- Add wet ingredients in a small bowl and whisk to blend. Add zucchini shreds and mix.
- In a large bowl, add all dry ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix gently until the batter is just mixed. Over mixing can take out the fluffiness of these muffins.
- Drop paper muffin liners into a muffin tin and fill 3/4 the way with the zucchini batter.
- Bake for 20-22 minutes until done. (*I sprinkles coconut on top of the muffins. This is totally optional.)
1. If you want your zucchini muffins to be light and fluffy and not dense, the secret is to mix the wet and dry ingredients until it is just barely mixed. Overmixing muffin batter leads to heavy dense muffins.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 187mgCarbohydrates: 46gFiber: 3gSugar: 26gProtein: 7g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.