Gluten-Free Zucchini Muffins
Moist gluten-free zucchini muffins ready in 30 minutes! These fluffy muffins are perfect for using up garden zucchini, with a subtle sweetness and warm cinnamon flavor. Easy to make with just a whisk and two bowls.
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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
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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
Calories: 152kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 79mg | Fiber: 2g | Sugar: 16g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
