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    Home » Recipes » Quick Breads & Muffins

    Gluten-free Zucchini Muffins

    Published: Sep 2, 2020 · Updated: Sep 2, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten-free zucchini muffins and a rustic wooden platter.
    gluten-free zucchini muffins leaning on each other, two in a stack.
    Gluten-free zucchini muffins in an old muffin tin with chocolate chips and shredded zucchini in two of the muffin cups.
    Gluten-free zucchini muffins with walnuts and chocolate chips strewn on a rustic wood platter.

    The perfect way to use up all that garden zucchini, these gluten-free zucchini muffins are fluffy, flavorful, and also dairy-free! You'd never know such a tasty muffin was full of veggies!

    When you've got zucchini, you've probably got zucchini. And by that I mean you've probably got boatloads! Especially if you grew it yourself! When I was gifted a 3 lb zucchini this summer, I got to work right away testing out a gluten-free version of classic zucchini muffins!

    Gluten-free zucchini muffins with walnuts and chocolate chips strewn on a rustic wood platter.

    Trial and Error

    Let me just say, it was good that the thing was 3 pounds because I made so many batches, testing and tweaking to get this recipe just right. Here's what I learned about making gluten-free zucchini muffins through my recipe testing:

    Don't overdo the amount of zucchini!

    The first few batches I made were good, but too spongy and not in a good way. It was like the moisture wasn't fully absorbing, which can be a problem with gluten-free flours. I tried increasing the amount flour, switching up the flours, adding coconut flour, and even squeezing out the excess water from the zucchini but ultimately what worked best was reducing the overall amount of zucchini in the recipe. This produced a muffin that was still fluffy and cake-like yet was still full of zucchini goodness.

    Ingredients & Substitutions

    Flours, shredded zucchini, eggs, chocolate chips and walnuts in bowls.
    • Zucchini: Obviously.
    • Gluten-free Flour: I tested this recipe with Namaste Perfect Flour Blend and Bob's Red Mill 1:1 Gluten-free Flour. Both worked great in this recipe.
    • Almond Flour: Almond flour is becoming a signature ingredient in muffins for me, it enhances the texture and I find it to be a nice addition.
    • Oil or Butter: I tested with coconut oil, canola oil, and melted butter. All worked fine here. So if you need dairy-free, use oil!
    • Eggs
    • Baking Soda, Baking Powder, Cinnamon, & Salt
    • Chocolate Chips & Walnuts: Optional but not optional, if you know what I mean.

    Making the Muffins

    Immage collage showing whisking dry ingredients, blending in wet ingredients, and stirring in chocolate chips and walnuts.

    Step 1: Whisk together the flours, sugar, baking soda, baking powder, salt, and cinnamon.
    Step 2: Mix together the oil, eggs, and zucchini.
    Step 3: Combine the dry ingredients into the wet mixture.
    Step 4: Stir in chocolate chips and walnuts.
    Step 5: Scoop the muffin batter into lined muffin tin. Press extra chocolate chips and walnuts on top before baking.

    A collage showing the muffin batter all mixed together, then scooping into a muffin tin, finally topping with extra chocolate chips and walnuts.

    And there you have it! An easy muffin to use up all that zucchini! When it comes to storage, just keep them at room temp for a few days, tightly wrapped. Freeze any extras if needed.

    Gluten-free zucchini muffins on a round wood slice platter next to shredded zucchini and a bowl of chocolate chips.

    If you love healthy veggies in your muffins, be sure to check out these gluten-free carrot muffins or this zucchini banana bread! They are also very good! These apple granola muffins are also full of texture!

    Gluten-free zucchini muffins lined up and two are stacked.

    Gluten-free Zucchini Muffins

    Katie | Wheat by the Wayside
    A healthy little muffin, packed with veggies! Gluten-free zucchini muffins are a perfect use for extra zucchini! Add in the walnuts and chocolate chips for extra flavor, crunch, and texture!
    5 from 2 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Breakfast
    Diet Gluten Free
    Servings 16 muffins
    Calories 201 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 1 ½ cup gluten-free flour,, such as Bob's 1:1 or Namaste Perfect Flour Blend
    • ½ cup almond flour
    • ¾ cup sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ½ teaspoon salt
    • ⅓ cup oil or melted butter
    • 2 eggs
    • 1 cup shredded zucchini
    • ¾ cup chopped walnuts,, plus extra for tops if desired
    • ½ cup chocolate chips,, plus extra for tops if desired

    Instructions
     

    • Preheat oven to 350°F. Line muffin tins with parchment muffin cup liners or grease well.
    • Combine flour, almond flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside
    • In a separate bowl, mix together the oil and eggs. Then stir in the zucchini.
    • Add the dry ingredients to the wet mixture and stir until well combined.
    • Then stir in walnuts and chocolate chips.
    • Scoop ¼ cup of the batter into each muffin tin. Press extra walnuts and chocolate chips into the top of the batter if desired.
    • Bake for 25-28 minutes or until lightly browned and a toothpick inserted in center comes out clean.

    Nutrition

    Serving: 1muffinCalories: 201kcalCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 155mgPotassium: 70mgFiber: 2gSugar: 13gVitamin A: 165IUVitamin C: 1mgCalcium: 45mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Quick Breads and Muffins

    • Gluten-Free Apple Granola Muffins
    • Buckwheat Banana Bread (Gluten-Free)
    • Gluten-Free Jiffy Cornbread Muffin Mix (Dairy-Free and Egg-Free Options)
    • Gluten-free Zucchini Banana Bread (Dairy-free)

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    1. Kathy

      September 02, 2020 at 5:42 pm

      5 stars
      Great post. Muffins look great too. ?

      Reply
    2. Courtney Anderson

      December 24, 2022 at 8:00 pm

      5 stars
      I had a ton of extra zucchini from my garden and I decided to try this recipe. They turned out great. Like all GF baking they are a little dense but I heat mine in the microwave before eating and they soften right up!

      Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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