These gluten-free zucchini muffins are a breakfast classic in my house, and one of my favorite ways to use up all that garden zucchini in late summer. The shredded zucchini keeps these muffins incredibly moist and fluffy, and they’re so easy that I find myself making them on repeat during zucchini season.
I love how simple these are. No electric mixer needed, just a whisk and two bowls. They’re ready in 30 minutes, which makes them perfect for weekend breakfasts. I keep mine plain because I love the subtle sweetness and cinnamon flavor, but my family loves adding chocolate chips or blueberries.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
Why I Include Metric Measurements
Weigh your flour for best results! Use a food scale to measure your gluten-free flour instead of measuring cups. Scooping flour with a cup can pack it down and give you too much, resulting in dense, dry muffins. Weighing ensures consistent results every time. Gluten-free ingredients are expensive, so measure them right!
- Gluten-Free Flour Blend – I have tested this recipe with both Bob’s Red Mill 1-to-1 Gluten Free Flour Blend and King Arthur Baking Measure-for-Measure Gluten Free Flour Blend. Both of these flour blends are meant to be a 1:1 swap for all-purpose flour.
- Zucchini – You’ll need about 10 oz of zucchini, which equals about 2 cups shredded after blotting. Don’t squeeze the zucchini completely dry, just blot it with a towel to remove excess moisture. You want some of that moisture to keep the muffins tender. Grate on the largest holes of a box grater for the best texture and those pretty green flecks throughout.
- Unsweetened Applesauce – I love using unsweetened applesauce in gluten-free muffins and quick breads. It keeps them moist and adds great texture. A quick tip: buy individual applesauce cups instead of a big jar. I learned this the hard way after tossing out one too many half-used jars that went bad in the fridge. The individual cups last forever in the pantry and are usually the perfect size for recipes like this.
- Eggs – Use large eggs at room temperature. They incorporate better into the batter when they’re not cold from the fridge.
- Vegetable Oil – Neutral oils like vegetable, canola, or grapeseed work best. Oil keeps these muffins moist and tender.
- Turbinado Sugar – A coarse, raw sugar like turbinado sugar adds some crunch to the top of your zucchini muffins. You can use raw sugar or demerara sugar in its place. Basically, any large sugar crystal works well. If you’re in a pinch, you can use granulated white sugar as well for a bit of crunch.
Step-by-Step Instructions
These gluten-free zucchini muffins are so easy to make, you don’t even need to use an electric mixer! You can just mix by hand.
Follow the step-by-step instructions below with matching pictures to help you make these muffins perfectly every time. Take careful notice of the texture and consistency of the muffin batter to help you.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Tip
You don’t need to peel the zucchini before grating. The skin will add some texture to the muffins. Just wash it and start grating!
Recipe FAQs
I like gluten-free flour blends that already contain xanthan gum so I don’t have to add it separately. I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag, NOT the red bag) or King Arthur Measure for Measure. Both work beautifully. Almond flour and coconut flour won’t work in this recipe.
No! Just blot the shredded zucchini with a towel to remove excess moisture. Don’t squeeze it completely dry – you want some of that moisture to keep the muffins tender and moist.
I grate on the largest holes of my box grater. I love seeing those bits of zucchini and the texture they add. If you use the smallest holes, the zucchini dissolves into the batter and you lose those pretty green flecks. You can also use a food processor with the grater attachment.
Absolutely! Fold in about 1 cup of chocolate chips, blueberries, or chopped walnuts before scooping the batter into the muffin tin.
Yes! This is the same recipe I use for my gluten-free zucchini bread. Check out that post for baking times and tips.
Expert Tips
Storage Instructions
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Freezer Option: Place muffins on a baking sheet and flash-freeze for an hour. Once frozen, wrap individually and place in a freezer-safe container or bag for up to 3 months. Let defrost at room temperature for about an hour before eating.
Serving Suggestions
Are you making these zucchini muffins as part of a weekend brunch? Well don’t forget these other breakfast ideas to help you complete the meal!
- Hash Brown Egg Cups
- Gluten Free Giant Strawberry Pop Tart
- Gluten-Free Vegan Baked Chocolate Sprinkle Donuts
- Apple Cider Thyme Mimosa
More gluten-free muffins & quick breads to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Zucchini Muffins
Ingredients
- 10 oz (285 g) zucchini - skin-on, shredded on the largest holes of your grater to get about 2 cups shredded, after blotting it weighed 230g
- 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- ⅓ cup (75 g) vegetable oil
- ⅓ cup (90 g) unsweetened applesauce
- 2 (100 g) large eggs - at room temperature
- ½ tablespoon vanilla extract
- 1 tablespoon (12 g) turbinado sugar or raw sugar
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 375°F. Line 18 muffin cups with paper liners (you'll need two 12-cup tins or bake in batches).
- Grate 10 oz (285 g) zucchini on the largest holes of a box grater. Blot lightly with paper towels or a clean kitchen towel to remove excess moisture. Don't squeeze dry, you want some moisture. Set aside.
- In a medium bowl, whisk together 2 cups (280 g) gluten-free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ tablespoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside.
- In a large bowl, whisk together ¾ cup (150 g) granulated sugar, ½ cup (100 g) brown sugar, ⅓ cup (75 g) vegetable oil, ⅓ cup (90 g) unsweetened applesauce, 2 (100 g) large eggs, and ½ tablespoon vanilla extract until smooth and combined.
- Add the dry ingredients to the wet ingredients. Stir with a spatula until no streaks of flour remain. Don't overmix.
- Stir in the grated zucchini until evenly distributed throughout the batter.
- Fill each muffin cup about ¾ full using a 3-tablespoon (#20) cookie scoop or a spoon. Sprinkle the tops with 1 tablespoon (12 g) turbinado sugar or raw sugar.
- Bake at 375℉ for 18-22 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with just a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Gluten-Free Flour: I have tested these zucchini muffins with both Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag) and King Arthur Baking Measure for Measure Gluten Free Flour, both of which already contain xanthan gum. I cannot verify that other flour blends work with this recipe as I have not tested them.
- Zucchini Preparation: You do not need to squeeze the grated zucchini dry. I just blot the zucchini with a towel to soak up some of the excess moisture but don’t squeeze it completely.
- Measuring for Best Results: Use a food scale to measure your gluten-free flour instead of measuring cups. Scooping flour with a cup can pack it down and give you too much flour, resulting in dense, dry muffins.
Nutrition
Hi love this recipe but could you give me advice as to why my muffins are coming out gummy? Please and thank you so much!