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–+ servings
Four zucchini muffins on a wire rack.

The Best Gluten Free Zucchini Muffins

Sandi Gaertner
A quick and easy gluten free and dairy free zucchini muffins recipe.
4.73 from 37 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 382 kcal

Ingredients
  

  • 2 cups gluten free flour * See notes
  • 1 cup almond flour * See nnotes
  • ⅛ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder aluminum-free
  • 2 teaspoons ground cinnamon
  • 1 ⅓ cups coconut sugar or brown sugar
  • 1 cup chopped pecans optional
  • 1 ½ cups almond milk or another plant-based milk
  • 3 large eggs
  • 1 ½ cups shredded zucchini
  • 2 teaspoons pure vanilla extract
  • ¾ cup coconut oil melted

Instructions
 

  • Preheat the oven to 350 degrees F. Place the oven rack to the middle position.
  • Use a grater to shred your zucchini. Make sure to pat it dry with paper towels or follow one of the tips above so it isn't too wet.
  • Add wet ingredients in a small mixing bowl and whisk to blend. Add zucchini shreds and mix.
  • In a large mixing 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 22-25 minutes until done. (*I sprinkle coconut on top of the muffins. This is optional.)
  • Remove the muffins from the pan right after baking so they do not dry out.

Notes

  1. I tested this recipe with King Arthur Measure for Measure and Bob's Red Mill 1:1 blends. Other blends should work, but you may need to adjust the moisture level.
  2. Yes, you can easily make these gluten free zucchini muffins nut-free. Omit the almond flour and add 1/2 cup additional gluten free flour blend.
  3. 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.
  4. Store the muffins in an airtight container for up to 3 days in the refrigerator, or freeze 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 382kcalCarbohydrates: 35gProtein: 7gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 41mgSodium: 209mgPotassium: 166mgFiber: 4gSugar: 14gVitamin A: 125IUVitamin C: 5mgCalcium: 106mgIron: 2mg
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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.