An easy recipe for gluten-free zucchini muffins. This gluten-free breakfast recipe is also dairy-free.
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Gluten-Free Zucchini Muffins
Gluten-Free Zucchini MuffinsMy family loves my gluten-free zucchini muffins! Even my pickiest child enjoys the cinnamon and brown sugar flavor of these zucchini muffins.
Making gluten-free zucchini muffins only takes a few simple ingredients. You can even add your favorite mix-ins into the muffins batter. Some popular ingredients to add to the zucchini muffin batter are chocolate chips, nuts, or raisins.
You can see just how easy these gluten-free muffins are to make in the recipe video.
To Make Gluten-Free Zucchini Muffins
- Preheat your oven to 350°F.
- Line muffin pan with cupcake liners or gluten-free cooking spray.
- Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
- In a large mixing bowl, whisk the eggs together with the oil, sugar, brown sugar, and pure vanilla extract. (photo 1)
- Stir in the salt, baking soda, baking powder, cinnamon, gluten-free all-purpose flour.
- Stir in the shredded zucchini. (photo 2)
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop. (photo 3)
- Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Please watch your zucchini muffins because all ovens are different.
- Allow the muffins to cool for a few minutes and then remove the muffins to a cooling rack. (photo 4)
- Store leftovers in an air-tight container.
Do You Keep Skin On The Zucchini?
Yes, I always keep the skin on the zucchini before I grate it. I really like seeing the green flecks of the zucchini in the muffins.
How Do You Grate Zucchini?
- Leave the skin on the zucchini. Do not peel the zucchini before grating.
- The easiest way to grate a zucchini is to use a box grater. I really like the OXO Good Grips Box Grater.
- One medium-sized zucchini makes 1 cup of grated zucchini.
- Do not salt, pat, or squeeze out any of the liquid from the zucchini.
Can You Taste Zucchini In The Muffins?
The zucchini in the muffins are not really for the flavor but for adding moisture to the muffins. Zucchini is a really mild vegetable, so it adds a lot of moisture to the muffins without a vegetable flavor.
Are The Zucchini Muffins Savory or Sweet?
These gluten-free zucchini are sweet muffins with the flavors of cinnamon and brown sugar.
Can I Freeze Zucchini Muffins?
Zucchini muffins can be easily frozen. Wrap the completely cooled muffins in plastic wrap or aluminum foil and then place them in a plastic freezer bag.
If you do not want to wrap each muffin, you can flash freeze the muffins first before putting them in the plastic freezer bag. To flash freeze the muffins, place the completely cooled muffins on a baking sheet in the freezer for 30 minutes or until completely frozen.
The muffins can be frozen for up to 3 months. Defrost the muffins in the refrigerator overnight or in the microwave.
Tips To Make The Best Gluten-Free Zucchini Muffins
- For uniformed-sized muffins, I always use a greased ice cream scoop. It makes it easy to get the perfect amount in the baking tins.
- I also use cupcake liners to keep the muffins from sticking to the pan.
- Allow the muffins to cool in the pan for a few minutes and then place the muffins on a cooling rack. This step will help keep your muffins from getting what I call “soggy bottoms”.
- Bake the muffins on the middle rack.
Gluten-Free Flour
These gluten-free zucchini muffins are made with Pillsbury gluten-free flour. It is an all-purpose, rice flour cup for cup blend. A cup-for-cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Tip For Measuring Gluten-Free Flour
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do you could get more flour than the recipe calls for. Also, use a dry ingredient measuring cup and not a glass measuring cup for liquids.
Gluten-Free And Dairy-Free Zucchini Muffins
These zucchini muffins are both gluten-free and dairy-free because I used vegetable oil in the recipe. Most of my family is also dairy-free (including me), so I always try and have a dairy-free option for my recipes.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with Smart Balance butter.
Easy Gluten-Free Zucchini Muffins
I love baking muffins for my family for breakfast or even as a special treat. These brown sugar and cinnamon zucchini muffins are soft and sweet. The shredded zucchini in the muffin batter makes for a super moist muffin.
More Gluten-Free Muffin Recipes To Try!
- Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
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Easy Gluten-Free Zucchini Muffins {Dairy-Free}
Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- 1 tablespoon ground cinnamon
- 1 ½ cups gluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 cup grated zucchini (1 medium zucchini)
Instructions
- Preheat the oven to 350° F.
- Line muffin pan with cupcake liners or gluten-free cooking spray.
- Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
- In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
- Stir in the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour.
- Stir in the shredded zucchini.
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
- Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean. Please watch your zucchini bread because all ovens are different.
- Allow the muffins to cool for a few minutes, and then remove the muffins to a cooling rack.
- Store leftovers in an air-tight container.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 medium zucchini equals 1 cup of grated zucchini.
- You can also add mix-ins to the muffin batter (chocolate chips, nuts, or raisins).
- Store leftovers in an air-tight container.
- Flash freeze the muffins for 30 minutes and then place them in a plastic freezer bag. The muffins can be frozen for 3 months. Defrost in the refrigerator overnight or in the microwave.
- Mama says "always check all of your labels!"
Nutrition
The post Gluten-Free Zucchini Muffins {Dairy-Free} appeared first on Mama Knows Gluten Free.
