Gluten Free Zucchini Muffins

Gluten Free Zucchini Muffins are a delicious way to enjoy a wholesome snack or breakfast option. Packed with the goodness of zucchini, these muffins are moist, flavorful, and perfect for gluten-free diets. They’re easy to make, light on the tummy, and kids will love them!

Why You’ll Love This Gluten Free Zucchini Muffins

• Deliciously moist and flavorful with fresh zucchini.
• Quick to prepare in under 30 minutes.
• Perfect for meal prep; freeze great for later!
• Kid-friendly and a sneaky way to include veggies.
• Versatile for breakfast, snacks, or dessert.

Ingredients Needed

• Protein

  • 2 eggs

• Flours

  • 1 cup almond flour
  • 1/2 cup coconut flour

• Veggies

  • 2 cups grated zucchini

• Sweeteners

  • 1/2 cup honey or maple syrup

• Oils

  • 1/4 cup olive oil

• Flavorings

  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

• Leaveners

  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

• Optional Mix-ins

  • 1/2 cup chocolate chips or nuts

Step-by-Step Instructions

1. Preheat the oven

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Mix wet ingredients

In a large bowl, mix together grated zucchini, eggs, honey (or maple syrup), olive oil, and vanilla extract until well combined.

3. Combine dry ingredients

In another bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.

4. Combine mixtures

Gradually add the dry mixture to the wet ingredients, stirring until just combined.

5. Add optional ingredients

Fold in chocolate chips or nuts if desired.

6. Fill muffin tin

Spoon the batter into the muffin tin, filling each cup about 2/3 full.

7. Bake

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions Gluten Free Zucchini Muffins

• Enjoy warm, spread with almond butter.
• Pair with fresh fruit for a nutritious breakfast.
• Serve with yogurt for a delightful snack.
• Present with a drizzle of honey on top for added sweetness.

Tips for Success Gluten Free Zucchini Muffins

• Ensure zucchini is well-drained to avoid sogginess.
• Experiment with adding spices like nutmeg for warmth.
• Store leftovers in an airtight container for up to a week.
• Freeze muffins for quick grab-and-go breakfasts.

Variations

Here are a few easy ways to change it up:

• Substitute almond flour with oat flour for a different texture.
• Add a pinch of cayenne pepper for a spicy kick.
• Include grated carrots for added nutrition.
• Make it dairy-free by swapping honey with agave syrup.

Follow us on Pinterest for more cozy ideas.

Gluten Free Zucchini Muffins

Deliciously moist and flavorful muffins made with zucchini, perfect for a gluten-free diet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 2 pieces eggs
• 2 cups grated zucchini Ensure zucchini is well-drained.
• 1/2 cup honey or maple syrup Can substitute with coconut sugar or agave nectar.
• 1/4 cup olive oil
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup almond flour Can be substituted with oat flour.
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon Feel free to add nutmeg for warmth.

Optional Mix-ins

• 1/2 cup chocolate chips or nuts Fold in if desired.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together grated zucchini, eggs, honey (or maple syrup), olive oil, and vanilla extract until well combined.
3. In another bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Fold in chocolate chips or nuts if desired.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container for up to a week. Freeze muffins for quick grab-and-go breakfasts.