Zucchini Muffins (Gluten Free)

12 servings
40 min

These gluten-free zucchini muffins are soft, moist, and so easy to make! Using gluten-free flour mix, fresh zucchini, and natural sweetener, these muffins are a great way to add to a healthy breakfast routine or packed away for a snack!

For more detailed instructions and photos, click here ---> Gluten Free Zucchini Muffins

You know how it is. The end of summer rolls around and you’ve got massive amounts of zucchini – either from your garden or someone else’s. Or maybe even on sale from the grocery store.

These muffins are a great way to turn some of that zucchini into a yummy addition to breakfast – or a perfect snack. They turn out so soft and moist and really just totally delicious. Plus they’re simple to make – read on to see how it’s done!

Don't forget to slather them with a spread, like some whipped honey butter pictured above!

Zucchini Muffins (Gluten Free)
Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 1 medium zucchini about 2 cups grated
  • 1/3 cup maple syrup
  • 0.5 cup butter softened (1 stick)
  • 2 cups gluten free flour I used Bob’s Red Mill 1 to 1
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 eggs
  • 1/4 cup milk
  • 1/2 tsp vanilla extract

Preheat the oven to 350 degrees F.
Slice the two ends off the zucchini with a knife and cutting board. Use a grater to grate the zucchini into small pieces. Squeeze any excess water out of the zucchini with a paper towel then set the grated zucchini aside.
Place 1/3 cup of maple syrup and the softened butter in a large bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine. Set aside.
Stir the eggs and vanilla extract into the maple syrup & butter mixture until well combined, then add the grated zucchini in and stir to combine. Pour the wet mixture into the bowl with the dry mixture and stir until just combined, making sure there are no pockets of dry flour in the mixture.
Spread the mixture out evenly in the bowl and divide it into four sections using a spatula. Each section will equal enough batter for 3 muffins. Scoop the muffin mixture into each well in the muffin pan with a spoon, dividing it equally between each well.
Place the silicone muffins pan onto a sheet pan and into the oven, setting the timer for 15 minutes. After the timer goes off, carefully rotate the muffin pan 180 degrees (so the muffins in the front of the oven are now in the back of the oven) and bake for another 10 minutes. Insert a toothpick into one or two muffins to check for doneness after timer goes off. If not done, cook until a toothpick inserted into the middle of a muffin comes out clean.
Once cooked, take the muffins out of the oven and remove from muffin pan. Let cool at 5 minutes before serving.
  • To make these muffins dairy free sub coconut oil for the butter, in a one-to-one ratio. This may give the muffins a slightly coconut-y flavor but shouldn't change the overall texture much. Also use a nut milk (like almond) in place of the dairy milk.
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