Cooking and Serving: 35 minutes | 12 muffins
Ingredients
How to make gluten free zucchini muffins | Ingredient substitutions | Storage suggestions
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
How to make gluten free zucchini muffins
Expert tips
Ingredient substitutions
Storage suggestions
Texture and taste: Moist and tender with a fluffy crumb, and light nuttiness
Low in sugar: There’s only half a cup of sugar in all 12 generously-sized
Quick and easy: You only need one bowl and about 30 minutes start to finish.
Versatile: Try replacing some of the chocolate chips with raisins or chopped
Zucchini: Adds moisture and mild sweetness without much of any unwanted
Gluten free flour: Make sure your blend is well-balanced and has finely
Oat flour: Adds some hearty chew and a sweet, nuttiness. There are plenty of
Sugar: Just 1/2 cup of granulated sugar makes lightly sweet, tender muffins.
Coconut oil: Adds moisture and richness, and keeps the muffins fresh-tasting
Buttermilk: Makes the muffins tender, and adds moisture and flavor.
Eggs: Bind the muffin batter together and add structure and rise.
Chocolate chips: For some texture, rich chocolate flavor, and a bit of extra
Instructions
DRAIN THE ZUCCHINI
After grating fresh zucchini, squeeze as much water as possible out of it.
Zucchini is around 95% water ,.
which can make your muffins overly fluffy and flavorless. Plus, some zucchini.
has a lot more moisture than others. To drain your shredded zucchini, wrap it in.
a flat weave kitchen towel or a fine mesh bag and squeeze as hard as you can,.
wringing it out. Then, measure out 215 grams for the recipe, after draining it.
pile of light and dark green fresh zucchini shreds on open white towel.
of light and dark green fresh zucchini shreds on open white towel.
hand rolling white towel with blue stripes over shredded green zucchini.
rolling white towel with blue stripes over shredded green zucchini.
same zucchini shreds on towel that is now open and is tinged green.
zucchini shreds on towel that is now open and is tinged green.
shredded zucchini in small round glass bowl on metal digital kitchen scale with.
zucchini in small round glass bowl on metal digital kitchen scale with 215 g in.
PREPARE THE ZUCCHINI FIRST
You can grate and drain the zucchini and store it in the refrigerator in a.
sealed container for up to 1 week. You can even freeze it for up to 3 months.
Defrost it fully at room temperature before using it to make muffins.
FILL THE WELLS FOR BIG TOPS
Fill the wells of your muffin tin to the top, even if that means that you don’t.
get a full 12 muffins, so your muffins have that big bakery-style dome. To.
ensure a larger dome, bake them at 400°F for 5 minutes, then reduce the oven.
temperature to 350°F until done.
Light brown zucchini muffins with green flecks and brown chocolate chips in a.
brown zucchini muffins with green flecks and brown chocolate chips in a metal.
DAIRY FREE
The only dairy in these muffins is the buttermilk. You can replace it with half.
plain nondairy yogurt, half unsweetened unflavored nondairy milk. And be sure.
that your chocolate chips are dairy free.
EGG FREE
There are a lot of eggs in this recipe, so I’m not sure what results you’ll get.
if you try to replace them. I would recommend trying “flax eggs,” even though.
they’ll add some unwanted flavor, because they provide more support than chia.
eggs. Bob’s Red Mill egg replacer may work, or try Just Eggs refrigerated.
OAT FREE
If you can’t have oats, try quinoa flakes as a substitute for oats.
recipe. You can also try finely ground blanched almond flour in its place. The.
recipe should even work with an equal amount, gluten free flour blend.
COCONUT OIL
The recipe calls for virgin coconut oil, which is the kind that’s soft solid at.
cool room temperature. If you can’t have coconut oil, try using a stick of vegan.
butter, vegetable shortening or even regular dairy unsalted butter in its place.
ZUCCHINI
Try replacing some of the shredded zucchini with peeled and shredded carrots or.
apple. Be sure to use a firm baking apple like Granny Smith, and drain the.
shredded apple along with the zucchini. Shredded carrots don’t have a ton of.
moisture, so you shouldn’t have to drain them.
GLUTEN FREE ZUCCHINI MUFFINS RECIPE
Prep Time: 15 minutes mins.
Cook Time: 20 minutes mins.
6 zucchini muffins on rimmed baking sheet.
zucchini muffins on rimmed baking sheet.
These tender and moist gluten free zucchini muffins have tons of flavor with a.
light and fluffy crumb, and only 1/2 cup of sugar!
INGREDIENTS
12 ounces fresh zucchini, grated (from about 2 medium zucchini; 215 grams.
as drained of moisture).
1 ½ cups (210 g) all purpose gluten free flour blend.
INGREDIENTS
12 ounces fresh zucchini, grated (from about 2 medium zucchini; 215 grams.
as drained of moisture).
1 ½ cups (210 g) all purpose gluten free flour blend.
Notes
* How to make gluten free zucchini muffins
* Ingredient substitutions
* Gluten Free Zucchini Muffins Recipe
* Storage suggestions
“This recipe for zucchini muffins is delicious. I usually bake with less sugar
than a recipe calls for but these only have 1/2 cup so I let it be. I added
walnuts, raisins, and chocolate chips. They are so good! Buttery tasting and not
* Texture and taste: Moist and tender with a fluffy crumb, and light nuttiness
from added whole grain oat flour.
* Low in sugar: There’s only half a cup of sugar in all 12 generously-sized
muffins, but still tons of flavor.
* Quick and easy: You only need one bowl and about 30 minutes start to finish.
Grate and drain the zucchini ahead of time!
* Versatile: Try replacing some of the chocolate chips with raisins or chopped
nuts, and add 1 teaspoon ground cinnamon.
Muffin cut in half on a plate.
cut in half on a plate.
Small bowls of various sizes with ingredients.
bowls of various sizes with ingredients.
* Zucchini: Adds moisture and mild sweetness without much of any unwanted
* Gluten free flour: Make sure your blend is well-balanced and has finely
ground rice flour so the muffins aren’t gritty. Add xanthan gum if it doesn’t
already have it, or if it doesn’t have enough, like Bob’s Red Mill 1-to-1 gf
* Oat flour: Adds some hearty chew and a sweet, nuttiness. There are plenty of
substitution options if oats aren’t possible for you.
* Sugar: Just 1/2 cup of granulated sugar makes lightly sweet, tender muffins.
* Coconut oil: Adds moisture and richness, and keeps the muffins fresh-tasting
* Buttermilk: Makes the muffins tender, and adds moisture and flavor.
* Eggs: Bind the muffin batter together and add structure and rise.
* Chocolate chips: For some texture, rich chocolate flavor, and a bit of extra
HOW TO MAKE GLUTEN FREE ZUCCHINI MUFFINS
Follow along with my easy instructions to learn how to make gluten free zucchini
muffins in your own kitchen.
In a large mixing bowl, whisk together all purpose gluten free flour with
xanthan gum, oat flour, baking soda, baking powder, salt, and sugar. Add grated
and drained zucchini to the bowl, and toss to coat in the dry ingredients.
Add melted coconut oil, beaten eggs, and buttermilk, then mix to combine. The
batter will be thick, but soft. Mix in the chocolate chips.
Round metal mixing bowl with white flour mixture and metal wire whisk.
metal mixing bowl with white flour mixture and metal wire whisk.
Same bowl with white flour mixture with green shredded zucchini on top.
bowl with white flour mixture with green shredded zucchini on top.
Yellow beaten eggs and white buttermilk on top of flour mixture in mixing bowl.
beaten eggs and white buttermilk on top of flour mixture in mixing bowl.
Same raw yellow batter with green flecks with dark brown chocolate chips mixed
raw yellow batter with green flecks with dark brown chocolate chips mixed in.
Fill the greased wells of a standard 12-cup muffin tin all the way up with the
batter. Smooth the tops, and bake at 350°F for about 20 minutes, or until the
top springs back when you press it gently.
Standard metal 12-cup muffin tin with each well filled with light yellow raw
metal 12-cup muffin tin with each well filled with light yellow raw muffin
Same metal muffin tin with 12 light brown baked muffins.
metal muffin tin with 12 light brown baked muffins.
After grating fresh zucchini, squeeze as much water as possible out of it.
Zucchini is around 95% water ,
which can make your muffins overly fluffy and flavorless. Plus, some zucchini
has a lot more moisture than others. To drain your shredded zucchini, wrap it in
a flat weave kitchen towel or a fine mesh bag and squeeze as hard as you can,
wringing it out. Then, measure out 215 grams for the recipe, after draining it.
pile of light and dark green fresh zucchini shreds on open white towel
of light and dark green fresh zucchini shreds on open white towel
hand rolling white towel with blue stripes over shredded green zucchini
rolling white towel with blue stripes over shredded green zucchini
same zucchini shreds on towel that is now open and is tinged green
zucchini shreds on towel that is now open and is tinged green
shredded zucchini in small round glass bowl on metal digital kitchen scale with
zucchini in small round glass bowl on metal digital kitchen scale with 215 g in
PREPARE THE ZUCCHINI FIRST
You can grate and drain the zucchini and store it in the refrigerator in a
sealed container for up to 1 week. You can even freeze it for up to 3 months.
Defrost it fully at room temperature before using it to make muffins.
FILL THE WELLS FOR BIG TOPS
Fill the wells of your muffin tin to the top, even if that means that you don’t
get a full 12 muffins, so your muffins have that big bakery-style dome. To
ensure a larger dome, bake them at 400°F for 5 minutes, then reduce the oven
temperature to 350°F until done.
Light brown zucchini muffins with green flecks and brown chocolate chips in a
brown zucchini muffins with green flecks and brown chocolate chips in a metal
INGREDIENT SUBSTITUTIONS
The only dairy in these muffins is the buttermilk. You can replace it with half
plain nondairy yogurt, half unsweetened unflavored nondairy milk. And be sure
that your chocolate chips are dairy free.
There are a lot of eggs in this recipe, so I’m not sure what results you’ll get
if you try to replace them. I would recommend trying “flax eggs,” even though
they’ll add some unwanted flavor, because they provide more support than chia
eggs. Bob’s Red Mill egg replacer may work, or try Just Eggs refrigerated
If you can’t have oats, try quinoa flakes as a substitute for oats
recipe. You can also try finely ground blanched almond flour in its place. The
recipe should even work with an equal amount, gluten free flour blend.
The recipe calls for virgin coconut oil, which is the kind that’s soft solid at
cool room temperature. If you can’t have coconut oil, try using a stick of vegan
butter, vegetable shortening or even regular dairy unsalted butter in its place.
Try replacing some of the shredded zucchini with peeled and shredded carrots or
apple. Be sure to use a firm baking apple like Granny Smith, and drain the
shredded apple along with the zucchini. Shredded carrots don’t have a ton of
moisture, so you shouldn’t have to drain them.
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GLUTEN FREE ZUCCHINI MUFFINS RECIPE
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
6 zucchini muffins on rimmed baking sheet
zucchini muffins on rimmed baking sheet
These tender and moist gluten free zucchini muffins have tons of flavor with a
light and fluffy crumb, and only 1/2 cup of sugar!
* 12 ounces fresh zucchini, grated (from about 2 medium zucchini; 215 grams
as drained of moisture)
* 1 ½ cups (210 g) all purpose gluten free flour blend
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* ⅔ cup (80 g) gluten free oat flour
* 1 teaspoon baking soda
* 1 ½ teaspoons baking powder
* ½ teaspoon kosher salt
* ½ cup (100 g) granulated sugar
* ½ cup (112 g) virgin coconut oil, melted and cooled
* 4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
* ½ cup (4 fluid ounces) buttermilk, at room temperature
* 1 cup (6 ounces) chocolate chips, raisins, chopped nuts, or other small
dried fruit will work, too
* Preheat your oven to 350°F. Grease a standard 12-cup muffin tin and set it
* Place the grated zucchini in the center of a large clean tea towel (a kitchen
towel with a flat weave) or in a fine mesh bag.
* Roll the towel over the zucchini or gather the bag around it, and twist
tightly to squeeze out as much liquid as possible.
* It should reduce in weight drained zucchini, and set it aside.
MAKE THE MUFFIN BATTER
* In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking
soda, baking powder, salt, and sugar, and whisk to combine well.
* Add the grated zucchini and mix to combine, breaking up any clumps.
* Create a well in the center of the dry ingredients and add the melted coconut
oil, beaten eggs, and buttermilk, and mix to combine. The batter will be
* Add the chocolate chips and mix until they are evenly distributed throughout
* Fill the prepared wells of the muffin tins about completely full of batter.
With wet fingers, smooth the tops of the batter in the wells.
* Place the muffin tin in the center of the preheated oven. Bake for about 20
minutes, or until the tops of the muffins spring back when pressed gently and
a toothpick inserted in the center comes out mostly clean, or with a few
moist crumbs attached.
* Remove from the oven and allow to cool for at least 5 minutes before
transferring to a wire rack to cool completely.
HOW TO STORE LEFTOVER MUFFINS
* These muffins freeze very well in a freezer-safe container. Just eliminate as
much air as possible from the container before freezing the muffins in a
* Defrost on the counter overnight before serving. They can be refreshed in the
toaster oven before serving.
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best
multipurpose blend . Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour should also work,
but you’ll need to add an additional scant 1/2 teaspoon xanthan gum to the
muffin dry ingredients or they’ll look good, but will be crumbly.
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
Substitution suggestions.
Dairy free: In place of buttermilk, use half (2 fluid ounces) nondairy
unsweetened unflavored milk and half (2 fluid ounces) plain nondairy yogurt.
Egg-free: Try one “flax egg” per each of the 4 eggs. They will add some unwanted
flavor, but I don’t think that “chia eggs” are strong enough to replace all 4.
You can also try Bob’s Red Mill egg replacer or Just Egg plant-based eggs (from
the refrigerated section of the grocery store).
Oat flour: Try quinoa flakes, finely ground blanched almond flour, or more all
purpose gluten free flour blend.
Virgin coconut oil: Try shortening, a stick of vegan butter, or even regular
unsalted butter, if you can have dairy.
Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 291mg | Potassium: 190mg | Fiber:
2g | Sugar: 18g | Vitamin A: 163IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Two zucchini muffins each on a small white plate on a gray surface.
zucchini muffins each on a small white plate on a gray surface.
These muffins will stay fresh at room temperature for about 2 days if you wrap
them tightly or place them in a sealed container.
For longer storage, freeze them on a rimmed baking sheet or plate in a single
layer. Then, pile them into a freezer-safe zip top plastic bag, squeeze as much
air out as possible, and return them to the freezer for up to 3 months. Defrost
at room temperature or for 20 seconds in the microwave. To refresh, sprinkle
lightly with water and warm in the toaster oven at 300°F for about 5 minutes.
Can I use this recipe to make zucchini bread?
No, it’s better to use my gluten free zucchini bread
you’d rather use a loaf pan than muffin tin. The ingredient ratios in that
recipe have been perfected for bread.
Can you use this to make mini muffins?
Yes, you can use the same recipe to make 24 mini muffins in a mini muffin tin.
Grease the wells and fill them completely with batter. They should take 15
minutes or less to bake completely.
Can I use blueberries instead of chocolate chips?
No, blueberries would add too much extra moisture. You can add any other mostly
dry mix-ins, like chopped nuts, raisins, chopped dried apricots or other flavors
What happens if I don’t squeeze water out of the zucchini?
If you don’t drain the zucchini first, your muffins will have a spongy texture,
will not have enough flavor, and will probably rise and then fall as they cool
because there’s too much moisture.
Can I peel the skin off the zucchini first?
You don’t have to, but you can peel the zucchini first before grating and
draining it. Just measure out 215 grams of the peeled, shredded and drained
zucchini, and your muffins should not have bright green flecks in them.
Zucchini muffins raw in a pan, baked in a pan, cut in half and whole on a tray
muffins raw in a pan, baked in a pan, cut in half and whole on a tray
Healthy Gluten Free Zucchini Muffins
Gluten Free Zucchini Muffins