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!
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.
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. You can use zucchini to keep things moist like these Zucchini Riccota Meatballs. This gluten free meatball recipe calls for shredded zucchini and my kids couldn’t even tell.
You can even use thinly sliced zucchini ribbons as lasagna noodles like in this Zucchini Alfredo Lasagna recipe.
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 the 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.
Are zucchini muffins 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.
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.
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Things You Need to Make This Recipe:
How to make these easy gluten free zucchini muffins:
- 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.)
Nutrition Information:Yield: 12
Amount Per Serving:Calories: 372 Saturated Fat: 13g Cholesterol: 40mg Sodium: 213mg Carbohydrates: 36g Fiber: 4g Sugar: 15g Protein: 6g
More Yummy Muffin Recipes to Try!