why this recipe works
These gluten-free zucchini muffins are such a classic breakfast recipe, but always a favorite in our house. The shredded zucchini keeps these muffins so moist, light and fluffy! It’s truly one of the best ways to use up leftover zucchini from your garden.
You’ll love how easy these muffins are to make. They are on the table in just about 30 minutes and you don’t need an electric mixer or blender to make them. Just a whisk! It’s so simple.
I love the flavor of these basic zucchini muffins without any additional mix-ins, but feel free to customize to your liking! Some chocolate chips, fresh blueberries, or chopped walnuts would all be lovely additions.
You’ll love this recipe because:
- 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.
- xanthan gum – Xanthan gum is a common ingredient in gluten-free baking. If your gluten-free flour blend does not contain xanthan gum in it, you will need to add it to the recipe. Xanthan gum improves the elasticity of gluten-free baked goods so that they do not crumble and fall apart.
- unsweetened applesauce – I love to use unsweetened applesauce in my gluten-free muffins and quick breads. It keeps them moist and adds to the texture. Use unsweetened applesauce since we’re adding sugar already to the batter and sweetened applesauce will make the zucchini muffins too sweet.
- 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.
Buy unsweetened applesauce in individual serving cups. I find if I buy a big tub if applesauce, it does bad really quickly and I waste it. Individual serving cups last in the pantry a long time and are typically the perfect size for a baking recipe like this!
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.
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!
Typically, zucchini muffins are not gluten-free because they are made with all-purpose flour or wheat flour. I make this recipe gluten-free specifically by using a gluten-free flour blend that is meant as a 1-to-1 swap for all-purpose flour.
I like gluten-free flour blends that already contain xanthan gum in them so I don’t have to add it to the recipe. I typically use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag, NOT the red bag) or King Arthur Baking Gluten Free Measure for Measure Flour, both of which already contain xanthan gum. Flours like almond flour or coconut flour will not work in this recipe as written as they react very differently and require different ratios than what I am providing.
Xanthan gum is a common ingredient in gluten-free baking. It’s corn-based and provides elasticity and structure to baked goods to help prevent them from crumbling and falling apart. If your gluten-free flour blend does not contain xanthan gum, you will need to add it to the recipe. However, I highly recommend using one of the two blends that I have suggested in this post for best results.
Yes, this is the same recipe I use for zucchini bread. Check out my gluten-free zucchini bread recipe for more information on how long to bake zucchini bread, tips and tricks.
I personally like to grate zucchini on the largest hole of my box grater. I like to see bits of zucchini in the muffins and love the texture it gives. If you use the smallest hole of the grater I find that the zucchini kind of dissolves into the muffins and you don’t get pretty green speckles. You can also use a food processor that is fitted with the grater attachment.
Yes! You can freeze zucchini muffins for a few months. Place the muffins on a baking sheet and flash-freeze for an hour. Once frozen to the touch, wrap individually and place in a freezer-safe container or bag until ready to use. Let defrost at room temperature for about an hour before eating.
hints & tips
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
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
- 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
- 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.
- 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.