Gluten-Free Zucchini Muffins

These gluten-free zucchini muffins are a breakfast classic in my house, and one of my favorite ways to use up all that garden zucchini in late summer. The shredded zucchini keeps these muffins incredibly moist and fluffy, and they’re so easy that I find myself making them on repeat during zucchini season.

I love how simple these are. No electric mixer needed, just a whisk and two bowls. They’re ready in 30 minutes, which makes them perfect for weekend breakfasts. I keep mine plain because I love the subtle sweetness and cinnamon flavor, but my family loves adding chocolate chips or blueberries.

Why You’ll Love this Recipe

• I t’s quick. This recipe is ready in under 30 minutes, perfect for a weekend breakfast.
• It’s versatile. Eat these muffins plain or add chocolate chips for the chocolate lovers in your house.
• It’s gluten-free. Using a gluten-free flour blend makes these muffins gluten-free without sacrificing flavor or texture.

Ingredients

Ingredient Notes

Why I Include Metric Measurements

Weigh your flour for best results! Use a food scale to measure your gluten-free flour instead of measuring cups. Scooping flour with a cup can pack it down and give you too much, resulting in dense, dry muffins. Weighing ensures consistent results every time. Gluten-free ingredients are expensive, so measure them right!

• Gluten-Free Flour Blend – I have tested this recipe with both Bob’s Red Mill 1-to-1 Gluten Free Flour Blend and King Arthur Baking Measure-for-Measure Gluten Free Flour Blend. Both of these flour blends are meant to be a 1:1 swap for all-purpose flour.
• Zucchini – You’ll need about 10 oz of zucchini, which equals about 2 cups shredded after blotting. Don’t squeeze the zucchini completely dry, just blot it with a towel to remove excess moisture. You want some of that moisture to keep the muffins tender. Grate on the largest holes of a box grater for the best texture and those pretty green flecks throughout.
• Unsweetened Applesauce – I love using unsweetened applesauce in gluten-free muffins and quick breads. It keeps them moist and adds great texture. A quick tip: buy individual applesauce cups instead of a big jar. I learned this the hard way after tossing out one too many half-used jars that went bad in the fridge. The individual cups last forever in the pantry and are usually the perfect size for recipes like this.
• Eggs – Use large eggs at room temperature. They incorporate better into the batter when they’re not cold from the fridge.
• Vegetable Oil – Neutral oils like vegetable, canola, or grapeseed work best. Oil keeps these muffins moist and tender.
• Turbinado Sugar – A coarse, raw sugar like turbinado sugar adds some crunch to the top of your zucchini muffins. You can use raw sugar or demerara sugar in its place. Basically, any large sugar crystal works well. If you’re in a pinch, you can use granulated white sugar as well for a bit of crunch.

Step-by-Step Instructions

These gluten-free zucchini muffins are so easy to make, you don’t even need to use an electric mixer! You can just mix by hand.

Follow the step-by-step instructions below with matching pictures to help you make these muffins perfectly every time. Take careful notice of the texture and consistency of the muffin batter to help you.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Grate the zucchini and blot with a towel. Add the gluten-free flour blend, baking soda, baking powder, salt, cinnamon and nutmeg to a bowl. Whisk together.

Tip

You don’t need to peel the zucchini before grating. The skin will add some texture to the muffins. Just wash it and start grating!

Add the granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and oil to a separate large bowl. Whisk together. Add the dry ingredients to the wet ingredients. Mix together. Add the grated zucchini to the muffin batter. Mix together until the zucchini is incorporated. Fill 18 muffin wells with the muffin batter. Top with turbinado sugar. Bake 18-22 minutes, until the muffins are baked through. Let cool before serving.

Recipe FAQs

What type of gluten-free flour is best?

I like gluten-free flour blends that already contain xanthan gum so I don’t have to add it separately. I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag, NOT the red bag) or King Arthur Measure for Measure. Both work beautifully. Almond flour and coconut flour won’t work in this recipe.

Do I need to squeeze the water out of the zucchini?

No! Just blot the shredded zucchini with a towel to remove excess moisture. Don’t squeeze it completely dry – you want some of that moisture to keep the muffins tender and moist.

How fine do you grate zucchini for zucchini muffins?

I grate on the largest holes of my box grater. I love seeing those bits of zucchini and the texture they add. If you use the smallest holes, the zucchini dissolves into the batter and you lose those pretty green flecks. You can also use a food processor with the grater attachment.

Can I add chocolate chips or other mix-ins?

Absolutely! Fold in about 1 cup of chocolate chips, blueberries, or chopped walnuts before scooping the batter into the muffin tin.

Can this recipe be made to bake zucchini bread instead of muffins?

Yes! This is the same recipe I use for my gluten-free zucchini bread . Check out that post for baking times and tips.

Expert Tips

• Use a cookie scoop for even portions. This ensures all your muffins bake evenly and look uniform. I use a standard 3-tablespoon cookie scoop (#20 scoop) and it’s perfect for regular-sized muffins.
• Blot the zucchini, don’t squeeze it dry. Use a paper towel or kitchen towel to lightly blot excess moisture. You want the zucchini a little damp, that moisture keeps the muffins tender.
• Check for doneness. Insert a toothpick into the center, it should come out clean with just a few moist crumbs. The tops should be golden and spring back when lightly pressed. The internal temperature of a muffin should reach about 200-205˚F when it’s done. Insert a thermometer into the center to check!

Storage Instructions

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.

Freezer Option: Place muffins on a baking sheet and flash-freeze for an hour. Once frozen, wrap individually and place in a freezer-safe container or bag for up to 3 months. Let defrost at room temperature for about an hour before eating.

Serving Suggestions

These are good warm with butter on their own. If I’m making them for a weekend brunch, I’ll put my gluten-free breakfast casserole in the oven at the same time since it feeds a crowd and handles the savory side without much extra work. When zucchini season is going strong and I’m already grating zucchini anyway, I’ll double the batch and freeze half, and sometimes make my gluten-free banana muffins on the same day so I have two varieties in the freezer for quick breakfasts during the week.