Gluten Free Zucchini Muffins -

5 from 1 vote

Gluten Free Zucchini Muffins

These pretty gluten free zucchini muffins make the best of summer's squash! Enjoy a fluffy, tender muffin with a morning cup of coffee.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 228kcal

Preheat your oven to 400°F. Grease a 12-well muffin pan.
In a large bowl, whisk together the 1 ½ cups gluten free flour , ½ cup almond flour, ¾ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon fine sea salt,1 teaspoon ground cinnamon, and zest of 1 lemon.
In a small bowl, whisk together the 2 large eggs, ½ cup whole milk and ⅓ cup vegetable oil.
Make a well in the center of the dry ingredients and pour in the wet ingredients stirring gently to combine. Fold in the 1 cup zucchini, then divide the batter equally between the muffin wells. Let the batter rest for 15 minutes.
Place in the oven and bake for about 20-25 minutes, until the muffins are lightly browned and a tester comes out clean. Cool in the pan set on a rack for 10 minutes, then turn out to cool completely.

CN's Tips

How to grate the zucchini? Like many other recipes that call for zucchini, you won't need to peel the zucchini before adding it to the batter. Just give it a wash and trim the ends before beginning to grate it. I do a coarse grind on my box grater for these muffins to give them a bit of texture.

Rest the batter – Gluten-free flour always benefits from a rest before baking. At least 20 minutes is ideal, although letting it rest while the oven heats also works well. This helps the flour to hydrate, resulting in a better texture after being baked!

Fill the muffin cups ⅔ full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about ⅔ full is the sweet spot so that they rise nicely but don’t overflow.

Reduce the sugar - I like a sweet muffin, what can I say? However, if you like your muffins slightly less sweet, use ½ cup of sugar rather than ¾ cup of sugar.

Dairy-free - Swap out the milk for dairy-free milk, or in a pinch, use water.

Make whole grain muffins - Use your favorite whole grain gluten free flour, such as oat flour, sorghum flour, or brown rice flour, instead of the gluten-free all-purpose flour by weight.