Gluten Free Zucchini Muffins
Posted: 07/09/25
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These moist, tender Gluten Free Zucchini Muffins are perfect for breakfast, lunchboxes, dessert, or to enjoy as a sweet snack! Simply made with gluten-free all-purpose flour and left plain for your choice of add-ins, you’re going to love this easy muffin recipe!
What We Love About This Recipe
- These Gluten-free Zucchini Muffins are so moist and tender. Honestly, you can’t tell they’re made with gluten-free flour!
- They’re naturally dairy-free!
- You can customize them with add-ins. Add 1 cup of nuts like pecans or walnuts, dried fruit like raisins or sultanas, or chocolate chips.
Chef’s Tips
- Don’t skip on choosing a gluten-free flour blend that lists xanthan gum as one of the ingredients. Xanthan gum is what gives gluten-free bakes their chew, and helps give them structure. You’ll end up with super-crumbly muffins without it! King Arthur and Bob’s Red Mill both make excellent ones.
- Use a greased ice cream scoop to portion the batter into the muffin pan. It will make the process so much easier!
Frequently Asked Questions
How long will these Gluten Free Zucchini Muffins keep for?
Stored in an air-tight container, they should keep well for up to 3 days.
Can I use summer squash instead of zucchini in this recipe?
Yes! They work the same way grated into baked goods.
Can I use this recipe to make Gluten Free Zucchini Bread?
Don’t go to the trouble – here is an excellent Gluten Free Zucchini Bread recipe!
Other Gluten-free Recipes You’ll Love
- Easy Gluten Free Ginger Snaps Recipe
- Simple Gluten Free King Cake Recipe
- Southern Gluten Free Buttermilk Fried Chicken Recipe
- Easy Gluten Free Peach Cobbler with Fresh Peaches
- Gluten Free Pound Cake (without Almond Flour)
- Gluten Free Crepes (without Xanthan Gum)
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Gluten Free Zucchini Muffins
Moist, tender Gluten Free Zucchini Muffins – left plain for your choice of add-ins!
Ingredients
- 3 large eggs at room temperature
- ⅔ cup vegetable or melted refined coconut oil
- ½ cup granulated sugar
- ⅓ cup brown sugar see notes
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tbsp pure vanilla extract
- 2 cups zucchini shredded
- coarse sugar optional, for sprinkling on top
Instructions
- Preheat the oven to 350°F.
- Line a muffin pan with cupcake liners or gluten-free cooking spray.
- In a large mixing bowl, whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
- Stir in the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour.
- Stir in the shredded zucchini.
- Scoop the batter into the prepared muffin tin. I like to use a greased ice cream scoop.
- Sprinkle tops of batter with coarse sugar – if using – before baking.
- Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes, and then remove the muffins to a cooling rack.
Notes
- You can use 1/3 cup of packed brown sugar or dark brown sugar, which should weigh approximately 67g.
- If you wish you can add 1 cup of add-ins like pecans or walnuts, raisins or sultanas, or chocolate chips.
Nutrition Information
Net Carbs: 0g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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