These gluten free zucchini muffins are so moist and full of flavor! They are a great on-the-go breakfast for weekday mornings, too.
We are huge fans of zucchini bread in this house. I feel like it’s almost one of those love it or hate it types of flavors. Some people get weirded out by the idea of zucchini in baked goods. But, if you ARE one of those people, I’m really thinking this recipe is going to change your mind.
My gluten free zucchini muffins are super easy to whip up, and I love having them on-hand as a quick breakfast option for busy weekday mornings (same with my jumbo blueberry muffins). They’re just SO good warm, paired with a cup of coffee.
Why You’ll Love These Muffins…
- The flavor! Between the shredded zucchini, the vanilla, and the hint of cinnamon – these muffins have a whole lot of warm, delicious flavor going on without being too sweet.
- The texture. They’re pillowy soft and super moist.
- This is such an easy muffin recipe, and we’re mixing everything up by hand. No electric mixer needed!
What You’ll Need…
How To Make Gluten Free Zucchini Muffins From Scratch…
To make my healthy zucchini bread muffins, start by combining the dry ingredients in a small bowl. Give that a good whisk, then set it aside.
In a larger bowl, stir the melted butter and sugar together until combined. Then add the rest of your wet ingredients (basically everything but the zucchini). Stir in the dry mixture.
Now it’s time to shred your zucchini! I always like to chop the zucchini up into chunks. No need to peel them first. Then I use my food processor to shred.
Scoop an even amount of batter into a muffin tin (I do a little over halfway full for each liner) and bake on 350ºF for 22 minutes.
Tips For Making The Best Zucchini Muffins…
- This is always my top tip and one that applies to all of my recipes: whenever possible, use a kitchen scale to weigh your dry ingredients. This is the best way to ensure accuracy!
- You absolutely need to squeeze the excess moisture out of your shredded zucchini before adding it to the muffin batter. Otherwise, it will add way too much moisture and you’ll end up with soggy muffins. Gather up the shredded zucchini in a clean kitchen towel and squeeze it over the sink. You’ll be amazed by how much moisture will come out! Make sure you get as much out as possible before folding the zucchini into the muffin batter.
Zucchini Muffin Ingredient Substitutions
- I have not tested it myself, but for vegan zucchini muffins, you can try swapping in your favorite non-dairy butter. Use soy milk instead of whole milk. For the yogurt, I’d use a non-dairy Greek yogurt, made with coconut cream or almond milk. As long as it has the same thick consistency as Greek yogurt, it should work.
- The cinnamon can be left out if you are allergic or don’t care for the taste.
- I recommend sticking to the recipe and using whole milk but, in a pinch, half and half should work.
Can You Freeze Zucchini Muffins?
Absolutely! You can pop these muffins into a freezer bag, seal, and store them in the freezer for up to 2 months. Thaw before enjoying — you can even warm them up a bit, if you’d like.
Did you make my gluten free zucchini muffins? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Zucchini Muffins – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter melted
- ⅔ cup (133g) granulated sugar
- ½ cup (113g) Greek yogurt room temperature
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) shredded zucchini (about 1 large zucchini)
- Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a small bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl, stir the melted butter with the sugar until combined. Add the yogurt, milk, and vanilla extract. Add in the dry ingredients and mix until combined.
- Wrap the shredded zucchini in a clean towel and wring out the excess liquid completely. Fold the zucchini into the muffin batter.
- Fill the cupcake liners a little over halfway full. Bake for 22-24 minutes, or until a toothpick inserted into the center of the muffins comes out clean.