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.
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!
Fun Uses For Zucchini
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 Riccota 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.
How to make gluten free zucchini muffins:
Add your dry ingredients to a bowl and whisk to blend.
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 and bake at 350F degrees for 20-22 minutes.
TIP: 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 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.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need to Make This Recipe:
How to make these easy gluten free zucchini muffins 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.)
If You Care Unbleached Large Baking Cups, 60 ct, 3 pk
Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 439 Total Fat: 27g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 47mg Sodium: 187mg Carbohydrates: 46g Fiber: 3g Sugar: 26g Protein: 7g
More Yummy Muffin Recipes to Try!