These gluten-free zucchini muffins are soft and delectable, sweetened just right, and studded with lots of grated zucchini. Spiced with cinnamon, nutmeg, and vanilla extract, this easy gluten-free muffin recipe is one you’ll make again and again.
Do you grow zucchini?
We have four zucchini plants on our back porch; this is our second year growing them. I keep my zucchini plants in pots, and as long as I hand-pollinate the blossoms, they tend to develop and produce well. This leaves me lots of bounties to make my favorite gluten-free zucchini recipes with!
This new gluten-free zucchini muffins recipe is adapted from my gluten-free zucchini bread. I tweaked the recipe to make precisely 12 muffins and reduced the sugar (though, if you like your muffins on the sweeter side, you can add more – see recipe notes).
How to Make Gluten Free Zucchini Muffins
- Combine the dry ingredients in a medium-sized mixing bowl
- In a separate, large-sized mixing bowl, combine the sugars, and the wet ingredients
- Pour the dry ingredients into the wet ingredients
- Mix the dry and wet ingredients together until a smooth batter forms
- Grate the zucchini and add it to the muffin batter
- Gently stir in the grated zucchini
- Divide the muffin batter between 12 paper-lined muffin tins
- Bake for 14-16 minutes
Depending on your taste preferences, you can add other ingredients to change the flavor profile of your zucchini muffins. Here are some optional mix-in ideas:
- Dairy-free chocolate chips
- Dried cranberries or raisins
- Chopped walnuts or pecans
- Choose a zucchini that is firm to the touch and dark green.
- Do not peel the dark skin from the zucchini before you grate it; give your zucchini a quick rinse and dry, cut off each of the ends, and grate.
- Use the larger-sized grate vs. a smaller-sized grate to grate the zucchini.
- A ripe zucchini is high in moisture. Don’t drain or strain this liquid from the grated zucchini.
Can I Freeze Zucchini Muffins
You absolutely can freeze these gluten-free zucchini muffins. Wrap them individually in plastic wrap, place them in a gallon-sized freezer bag, and freeze them. Consume within 2-3 months.
Want to Use Up Zucchini? Try These Recipes
- Gluten Free Zucchini Fritters
- Zucchini Noodle Salad
- Sweet Potato Breakfast Skillet
- Crispy Zucchini Fries from Healthy GF Family
Gluten-Free Zucchini Bread Recipe
Gluten Free Zucchini Muffins
These gluten-free zucchini muffins are soft and fluffy, sweetened just right, and studded with lots of grated zucchini.
- ½ cup olive oil
- ¼ cup organic cane sugar (*see recipe notes)
- ½ cup organic brown sugar
- 1 ½ teaspoon vanilla extract
- 2 large eggs
- ¾ cup tapioca starch
- ½ cup sorghum flour
- ½ cup brown rice flour
- ¾ teaspoon xanthan gum
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups grated zucchini
- Preheat oven to 350 degrees (F) and line a muffin tin with paper muffin liners.
- Whisk together the olive oil, organic cane sugar, brown sugar, vanilla extract, and eggs in a large mixing bowl.
- In a separate mixing bowl, combine the tapioca starch, sorghum flour, brown rice flour, xanthan gum, sea salt, baking soda, ground cinnamon, and ground nutmeg.
- Add the dry ingredients to the wet, and mix until well combined.
- Stir in the grated zucchini.
- Divide the batter between the prepared 12 paper-lined muffin tins.
- Bake for 14-16 minutes, or until a toothpick, when inserted into the center of the muffins, comes out mostly clean.
- Allow the muffins to cool in the pan for 3-5 minutes before removing them and placing them on wire racks.
*If you prefer a sweeter muffin, add ½ cup organic cane sugar vs. ¼ cup.
Do not squeeze the liquid from your zucchini! This recipe needs added moisture.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 209mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 2g
Nutritional information may not be correct.
Did You Make These Gluten Free Muffins?
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Also, post your gf muffin pics on Instagram! #allergyfreealaska or @allergyfreeak
These sound great. I wonder if I am using freshly ground flours if the recipe would need to be altered at all????
Hi Kathy, that’s a great question! I don’t think you’d have to make any alterations? Just make sure when you’re measuring the flours, you’re spooning them into the measuring cups and then leveling off with the back of a butter knife. Hope that helps!
I recently found out that I cannot eat rice at all anymore. Along with gluten. I got arsenic poisoning! What do you think I can replace the brown rice flour with? I cannot have a drop of it in any form until it clears out of my system. Increase the tapioca? Just not sure. Thank you.
Well that’s such a bummer, Alene – I’m sorry to hear that! I think you could probably substitute millet flour for the brown rice flour. I haven’t tried it yet in this recipe, but normally when I don’t reach for the brown rice flour when I’m recipe testing, I use millet flour. I’ve found them fairly interchangeable.
Just wondering if this could be egg free?
Hi Dan, I’m not quite sure since I’ve never tried to make this recipe egg-free. That said, there’s only 2 eggs in the recipe, so it might do okay?
I was wondering if I could double this recipe without any creating any problems ?
Hi Kate, yes – it should double just fine!
Thank you Megan…