Go Back
Gluten-free zucchini muffins fresh out of the oven, perfect for a wholesome snack.

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
Cook Time 20 minutes
Total Time 30 minutes
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.