Fresh zucchini, simple ingredients, quick bake time... this can only mean one thing (well maybe a couple things!) but this one is gluten free zucchini muffins! You'd never guess these sweet, tender bites of muffin are loaded with TONS of zucchini.
Whether a garden bounty or a sale at the store, zucchini are so versatile and lend themselves so well to baked goods - check out this coconut flour zucchini bread as another tasty option.
These muffins bake up tall, light and fluffy (thanks to the well rested batter, see tip below) and are also dairy free.
Want more quick and easy snacks? Check out these Oreo balls, these flourless gluten free monster cookies and these gluten free peanut butter cookies!
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Table of contents
Why this recipe is the Best!
Besides being incredibly tasty, muffins are typically very easy to prep and bake. The mixing time is usually just a few minutes and often doesn't even require a stand or hand mixer. (When you have time to bake these sticky buns, they are also a delicious treat!)
This recipe features all of that plus:
- They're dairy free
- They use just a tiny amount of xanthan gum
- They have a combination of brown and granulated sugar (makes for an amazing texture!)
- They're bursting with grated zucchini (no need to peel them)
- And they're a delicious way to sneak veggies in to a treat
Baker's pro tips
For the best tasting, best textured muffins, follow these tips:
Room temperature ingredients
Room temperature ingredients are a must when it comes to gluten free baking. The reason behind this essential baking tip has to do with how the ingredients blend. Warm ingredients blend easier than cold ingredients. Just imagine tying to mix a stick of cold butter with sugar versus a stick of warm, room temperature butter. The cold butter wouldn't mix well, would stay as solid as possible and would try to hold it's shape, whereas the warm butter would blend right into the ingredients easily.
In other words, it's a must with gluten free baking.
Rest time
Although this sounds like something a toddler does, it's important for your baking too. After the batter has been completely mixed, set it aside and let it rest for 30 minutes. Don't refrigerate it but just let it sit at room temperature. This gives the batter time to fully come together - flours absorb liquids and liquids fully hydrate the flours and starches. The result is a baked good with a better rise, better texture and overall better appearance.
Check out my baking class as we go over this in more detail!
Grate zucchini with medium grate side
No need to peel the zucchini, just cut the ends off and start grating. I did not squeeze the excess water from the zucchini either. Just measure the amount to 310 grams and add to the recipe.
Bring the eggs to room temperature
A quick way to do this is to fill a microwave safe glass or bowl with ¾ cup water. Microwave for 30 seconds and remove. Place both uncracked eggs into the water and let them sit for about 2 minutes. Remove, dry them off and use!
Ingredients
The ingredients list may be a bit longer than say these cake mix cookies, but all the seasonings and delicious sugars are so worth it! Make sure to bring everything to room temperature before combining ingredients.
Mixing
You'll use two bowls for this recipe - one for the flours and dry ingredients (image 1) and one for the butter (image 2), eggs (image 3) and mixing (images 4-6). No mixer needed, just a whisk and a sturdy spoon to mix the batter. Want something even simpler to mix together? Check out this one bowl strawberry cake!
Fill the muffin pan
To fill the muffin pan, use either a muffin scoop or a large spoon and rubber spatula. The recipe makes 12 muffins and each muffin cup should be filled almost to the top with batter. Use all of the batter to fill every cup.
Bake & enjoy
After about a 22 minute bake time, remove the muffins from the oven, test for doneness with a toothpick (it should come out clean, nothing batter filled). Let the muffins sit in the baking pan on a wire rack for about 5 minutes. Then remove them from the pan and let them sit for a few more minutes or enjoy warm!
FAQ's
No, the amount of zucchini listed in the recipe (310 grams) includes the water, so no need to drain it or peel it before grating!
This is a personal preference... I never use liners in muffin recipes, only in cupcakes. You absolutely can use liners with these muffins though - just place one liner in each cup and skip the spraying, just fill with batter and bake as directed.
First step is to make sure each cup of your muffin tin is sprayed with cooking spray. But after baking, you'll take a long fork and gently stick it along the outside edge of each muffin cup. You're essentially prying the muffin free. The muffins should pop right out and this will prevent the tender exterior from being broken.
Muffins store incredibly well, and these are no exception! If you have any left over, place them in a plastic bag and seal it. They'll stay fresh in the bag for several days (I warm them in the microwave before enjoying at about day 2 though). For longer storage, see the next question.
Yes! Another bonus for muffins is they freeze very well. Just take the plastic bag of muffins from the question above and seal it well. Place it in the freezer and defrost (microwave) muffins as needed.
Other recipes you may like!
Recipe
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Recipe
Gluten Free Zucchini Muffins {Dairy Free}
Ingredients
- 260 grams gluten free flour mix about 2 cups
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup vegan butter
- 105 grams brown sugar about ½ cup
- 55 grams granulated sugar about ¼ cup
- 2 eggs
- 1 teaspoon pure vanilla extract
- 310 grams grated zucchini about 1 large or 2 small
Instructions
- In a medium bowl, whisk together the flour mix, baking soda, baking powder, xanthan gum, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, add the butter and microwave on high for 30 seconds - 45 seconds, until melted. Cool slightly.
- To the large bowl, add the sugars, eggs and vanilla extract. Stir until well mixed.
- Add the zucchini and mix until combined.
- Add the flour mixture to the large bowl with the zucchini and mix until fully combined.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 375 F. Spray a 12 cup muffin pan with cooking spray.
- Portion batter into each muffin cup, filling each cup to almost full.
- Bake for 20 - 23 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from oven and let cool on a wire rack for 5 minutes, then remove from the pan to finish cooling. Serve warm or cool.
Video
Notes
- Bring all ingredients to room temperature.
- Grate zucchini using the medium side of a grater (not too thin, not too thick).
- Let batter rest for 30 minutes for the best texture.
- Muffins can be served warm!
Joyce
At what point do you add the flour mix etc. ingredients in the medium bowl to the large bowl?
Christine
Hi Joyce,
I'm sorry about that - I've updated the instructions, but it's after mixing in the zucchini.
Thank you for asking!
~Christine
Sandra
Hi,
Looks great. Can I use flax seed instead of the gum?
Thanks
Christine
Hi Sandra,
Yes, flax seed will work perfectly.
Let me know if you have any other questions!
Christine
Linda
Hi Christine,
A step seems to be missing from the recipe directions: I don't see when to add the flour mixture to the butter and zucchini.
Linda
Christine
Hi Linda,
Ugh, yes, I've fixed it - thank you for catching it!
~Christine