If you have tons of garden fresh zucchini, here’s another great zucchini recipe to add to your list! This Gluten Free Zucchini Muffins Recipe is perfect for breakfast or a delicious snack!
My Gluten Free Zucchini bread recipe has been enjoyed by many readers over the years, so today I decided to share the more portable version – the zucchini muffin!
These moist zucchini muffins make a delicious snack and are a perfect way to use up your extra zucchini. I hope your whole family enjoys this gluten-free zucchini muffin recipe! I know mine sure does!
Gluten Free Baking Tips
Several years ago, I discovered some amazing tips for gluten free baking over at America’s Test Kitchen. Here’s what I learned:
♥ When you are adapting a recipe to be gluten free, try adding an extra egg. The extra egg will give your bread or muffins a lighter, fluffy texture.
♥ Always let your batter rest for at least 30 minutes on the counter top before baking. Many gluten free bakeries leave their batter in refrigerator overnight and bake it the next day.
♥ Try baking a little longer past the “toothpick” check to avoid gummy texture. Once you can insert a toothpick in the center of the loaf or muffin and it comes out clean, bake muffins 3 minutes longer and bread loaves 10 minutes longer for best results.
♥ Let your gluten-free bread or gluten-free muffins cool completely before cutting/serving them. This is especially important for bread loaves to avoid gummy texture.
I’ve found that these tips are game changers for Gluten free baking!
Ingredients for Gluten-Free Zucchini Muffins Recipe
For this easy Gluten-Free Banana Muffins recipe you will need the following items:
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- 1 cup of sugar
- 1/2 cup of canola oil
- 2 eggs (this includes the extra egg I was talking about!)
- 1 teaspoons vanilla extract
- 1.5 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 teaspoon of salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon baking powder
- 1.5 cups of shredded zucchini – I like to use my KitchenAid Shredder attachment for this!
You’ll also need a muffin tin with 12 muffin cups and some cupcake liners. You might also like to have a wire rack for cooling your muffins.
How to Make Gluten Free Zucchini Muffins
First, in a large mixing bowl, combine your sugar, oil, eggs and vanilla. I like to use my Kitchen Aid stand mixer, but a hand mixer would work as well.
In another bowl, combine the flour, salt, baking soda, cinnamon, and baking powder.
Now it’s time to add the dry ingredients to your egg mixture.
Add half to the mixing bowl, letting the mixer incorporate them into the batter.
Then, add the other half and mix until the flour mixture is completely incorporated.
Last, add the grated zucchini and mix thoroughly.
If your zucchini was shredded a day or so ago, you may need to drain off excess liquid. No need to squeeze it out, but if there’s green juice, you’ll want to drain it off.
Cover the bowl of zucchini muffin batter with a towel and let sit for 30 minutes on the countertop.
This rest time is what will make your muffins moist and delicious!
Add cupcake liners to a standard size muffin pan. (Alternatively, if you don’t have cupcake liners, you can grease the muffin pan.)
Fill each muffin cup evenly. Mine are usually almost completely full for a pan of 12 muffins.
Bake at 375 degrees for 20-24 minutes until golden brown. Be sure to do a toothpick check inserted in the center.
If it comes out clean, go ahead and let your muffins bake another 3 minutes to avoid gummy texture.
For the best flavor, be sure to cool completely before serving! You can store your muffins in an airtight container on the countertop and enjoy them within 3 days.
We like to make these muffins the day before and enjoy them for breakfast on busy mornings.
They also make a great snack served with a nice cold glass of milk.
I hope you enjoy these gf zucchini muffins and if there’s another gluten free recipe you’d like to see – drop me a note in the comments!
Print the Recipe
Ready to print the recipe card? You can grab the free printable recipe for these easy zucchini muffins below.
The Best Gluten Free Zucchini Muffins
Equipment
- 1 muffin pan
Ingredients
- 1 Cup Sugar
- 1/2 cup Canola oil
- 2 Eggs (this includes the extra egg I was talking about!
- 1 tsp Vanilla extract
- 1.5 Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/8 tsp Baking powder
- 1.5 cups Shredded zucchini (Measure carefully and level. I wouldn’t add more than that.)
Instructions
- First, in a large mixing bowl, combine your sugar, oil, eggs and vanilla. I like to use my Kitchen Aid stand mixer, but a hand mixer would work as well.
- In another bowl, combine your flour, salt, baking soda, cinnamon, and baking powder.
- Now it's time to add the dry ingredients to your egg mixture. Add half to the mixing bowl, letting the mixer incorporate them into the batter. Then, add the other half and mix until the flour mixture is completely incorporated.
- Lastly, add the grated zucchini and mix thoroughly.Cover the bowl of zucchini muffin batter with a towel and let sit for 30 minutes on the countertop.
- Add cupcake liners to a standard size muffin pan. (Alternatively, if you don't have cupcake liners, you can grease the muffin pan.)Fill each muffin cup evenly. Mine are usually almost completely full for a pan of 12 muffins.
- Bake at 375 degrees for 20-24 minutes until golden brown. Be sure to do a toothpick check inserted in the center. If it comes out clean, go ahead and let your muffins bake another 3 minutes to avoid gummy texture. Be sure to cool completely for the best flavor and then serve!
More Gluten Free Breakfast Ideas
Need more Gluten Free Breakfast recipes?
Learn how to make super easy Gluten Free Banana Muffins here. These are our go-to muffins in the winter time!
This Breakfast Tostada recipe is another family favorite! Scrambled eggs, bacon, and plenty of toppings are placed atop crispy tortillas. Super yummy!
This Gluten-Free Zucchini Bread is one of my family’s favorites! Perfect for zucchini season!
Don’t miss these Gluten Free Banana Chocolate Chip muffins. They are super delicious!
These Gluten Free Breakfast Quesadillas are another favorite. Cheesy quesadillas are stuffed with sausage and scrambled eggs and dipped in salsa. It’s so good!
Plus there’s a big list of gluten free breakfast ideas here. So many delicious options for those of us on a gluten free diet!
And, don’t miss this list of Gluten Free Breakfast Casseroles. SO many great ideas!
Want to save these best gluten-free zucchini muffins for later? Pin the image below of this delicious zucchini muffin recipe to your Gluten Free Breakfast ideas board on Pinterest!
