Gluten-Free Zucchini Muffins
Fluffy and moist gluten-free zucchini muffins are a breakfast classic. These muffins are on the table in under 30 minutes, making them a great grab-and-go breakfast or snack that the whole family will love. You won't believe they're gluten-free and dairy-free!
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Ingredients
- 2 cups gluten-free flour blend - 288g
- 1/2 teaspoon xanthan gum - if your blend doesn't already contain it
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar - 150g
- 1/2 cup brown sugar - 100g
- 1/3 cup vegetable oil - 75g
- 1/3 cup unsweetened applesauce - 90g
- 2 large eggs - at room temperature
- 1/2 tablespoon vanilla extract
- 2 cups zucchini - shredded on the largest holes of your grater (about 10 oz zucchini) - 230g shredded after blotting
- 1 tablespoon turbinado sugar or raw sugar
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 375. Line a regular sized muffin tin with 18 paper muffin liners. Grate the zucchini on the largest hole of your grater. Blot the zucchini with a paper towel or kitchen towel lightly to remove excess moisture. Set aside.
- In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.
- In a separate bowl, add the granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, eggs, and vanilla. Whisk until combined.
- Add the wet ingredients into the dry ingredients. Stir until no more streaks of flour remain.
- Add in the grated zucchini. Mix until combined.
- Pour the batter into the prepared muffin cups, leaving 1/4-inch from the top. Sprinkle the top of the muffin batter with turbinado sugar.
- Bake at 375F on the center rack for 18-22 minutes, until the zucchini muffins are cooked through and a toothpick inserted into the center comes out clean with just a few crumbs.
- Set the muffins to cool on a wire rack completely before slicing.
Video
Notes
- This recipe makes 18 muffins that are filled ¾ of the way to the top. You may get a few more or less muffins depending on how you fill them.
- You may need 2 muffin tins since this recipe makes 18 regular sized muffins.
- For best results, weigh your gluten-free flour using a food scale instead of measuring cups. The way you scoop flour into a measuring cup can greatly affect the outcome of baking recipes. I've provided the flour measurements in grams for this reason.
- If you have celiac disease or are gluten-free you will need to ensure that all ingredients are gluten-free. Please always check labels or consult the manufacturer as ingredients change and manufacturing processes vary.
- 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.
- This recipe will not work as written with almond flour or coconut flour.
- 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.
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
