Erin’s Recipe Rundown
Texture: Fluffy, moist and tender! I like using mini chocolate chips because they evenly distribute in the muffin for the best texture.
Taste: So flavorful with cinnamon, vanilla and brown sugar.
Ease: Easy to make! There is a 20 minute chill time, but it’s well worth it so the batter has time to hydrate and you get those sky-high muffin tops.
Top Tips: Use finely shredded zucchini! Also bake the muffins at a high temperature followed by a low temperature. I do this for my gluten-free blueberrry muffins as well.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Definitely! Ever since publishing this recipe back in 2022, it’s the only zucchini muffin I make. They turn out amazing every time and I usually double (or triple!) the recipe.
xoxo erin
Featured Comment
From Elizabeth: “My kids loved these. My super picky daughter said ‘mom these are FANTASTIC’. I’m soooo grateful for your recipes. Between this recipe and your gluten free sandwich bread I’m feeling like a stellar mom! Thank you so much. I never knew gluten free could taste this good! Just been ‘getting by’ before now:)”
Table of Contents
- Erin’s Recipe Rundown
- TOP TIPS for Gluten-Free Zucchini Muffins
- Ingredients You’ll Need
- How to Make Gluten-Free Zucchini Muffins
- Make-Ahead, Storage & Freezer Instructions
- Can I make this recipe into gluten-free zucchini bread?
- Do I have to let the batter chill?
- What can I use instead of the sugar in this recipe?
- More Gluten-Free Muffin Recipes
- Gluten-Free Zucchini Muffins (BEST EVER!) Recipe
This gluten-free zucchini muffins recipe is one you’ll turn to again and again all year long. It’s the ideal way to use zucchini in the summer, and also makes a great snack all year long.
I’ve tested and perfected this recipe to get these gf zucchini muffins just right. Plus these muffins are naturally dairy-free. You also might like my gluten-free zucchini bread or gluten-free double chocolate zucchini bread.
TOP TIPS for Gluten-Free Zucchini Muffins
- Cook at a high temperature for TALL muffins. By starting with a high oven temperature and then reducing the heat, you’ll help these muffins get a much better rise!
- Let the batter sit for 20 minutes for MOIST muffins. Your muffins will rise higher and be light and fluffy if you let the muffins sit in the refrigerator for 20 minutes before baking. This also gives the flour time to hydrate and chills the batter.
- Use finely shredded zucchini for LIGHT muffins. Finely shredded (rather than thickly shredded) zucchini doesn’t weight down the muffin so they turn out light and fluffy.
- Doubling the for MORE muffins: This great recipe yields 9 muffins, but you can easily double (or triple!) as needed. These muffins are great for storing in the freezer.
For more summer recipes, try this gluten-free peach cobbler or gluten-free peach crisp.
Ingredients You’ll Need
Here are a few notes on the ingredients you’ll need to make these gluten-free zucchini muffins. Jump to the recipe for the exact measurements.
- Gluten-free flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. I recommend King Arthur Flour Gluten-Free Measure-For-Measure Flour or Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Neutral Oil: These muffins call for oil instead of melted butter. As much as I love butter, I find that oil (with it’s lower melting point) produces a fluffier texture in gluten-free muffins. I like to use grapeseed or avocado oil, but any neutral oil will work.
- Chocolate chips: I prefer mini chocolate chips in this recipe so you get little bits of chocolate evenly throughout the muffins.
- Grated zucchini: Use a box grater on the smallest setting to get finely shredded zucchini. This is key to the best muffin texture!
How to Make Gluten-Free Zucchini Muffins
Here’s a basic run-through of how to make these gluten-free zucchini muffins. You can find the full instructions in the recipe card below.
- Finely shred the zucchini and squeeze out the excess moisture.
- Mix together the dry ingredients
- Mix together the wet ingredients
- Add the dry ingredients to the wet and mixture to combine.
- Stir in the chocolate chips and zucchini
- Scoop into the muffin pan – fill the cups all the way up! Then chill for 20 minutes.
- Bake!
Make-Ahead, Storage & Freezer Instructions
- Make-Ahead: You can prepare the muffin batter a day in advance and bake the following morning. I do this all the time and think the muffins turn out even better this way!
- To Store: These muffins are best served the day they are made. They can be stored in an airtight container at room temperature or airtight container for up to 1 day.
- To Freeze: These muffins can also be frozen by wrapping each muffin individually in plastic wrap then storing in a resealable bag. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed.
Can I make this recipe into gluten-free zucchini bread?
I recommend making my gluten-free zucchini bread recipe instead!
Do I have to let the batter chill?
I recommend chilling the batter for 2 reasons. 1. It gives the gluten-free flour time to hydrate so you don’t have gritty muffins and 2. Cold batter leads to those beautiful domed muffin tops. I also recommend you begin by baking your gluten-free muffins at a higher temperature, then reduce it. Typically, I start gluten-free muffins baking at 400-425°F, then reduce it to 350-375°F. This results in tall, fluffy muffins that are as delicious as they are eye-catching!
What can I use instead of the sugar in this recipe?
Sugar is important for the structure and texture of these muffins, so unfortunately it cannot be swapped without changing the consistency. Some reviews have reported success using 1/2 cup coconut sugar in place of the 3/4 cup granulated sugar.
More Gluten-Free Muffin Recipes
- Gluten-Free Apple Muffins
- Gluten-Free Zucchini Muffins
- Gluten-Free Pumpkin Muffins
- Gluten-Free Banana Muffins
- Gluten-Free Chocolate Chip Muffins
Gluten-Free Zucchini Muffins (BEST EVER!)
Ingredients
Dry Ingredients
- 1¼ cups (187g) gluten-free measure-for-measure flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Other
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
- 1¾ cups (250g) finely grated zucchini, lightly squeezed (weigh after squeezing)
- ½ cup (90g) mini chocolate chips, optional
Instructions
- Line a standard muffin pan with 9 paper baking cups.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the eggs, sugar, oil and vanilla until well-combined.
- Add the dry ingredients to the wet mixture and stir with a rubber spatula until just combined.
- Lightly squeeze the zucchini to get out some of the excess liquid. (You don’t need to overdo it, just reduce some of the moisture.) Stir in the shredded zucchini and chocolate chips, if using, until just combined.
- Using a kitchen scoop or large spoon, fill 9 paper baking cups all the way up. (I find I can usually make 9 full muffins with this batter, but you could also make 12 smaller muffins.)
- Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 400°F.
- Bake the muffins for 10 minutes at 400°F, then reduce the oven temperature to 350°F and continue to bake for 10-15 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cook at a high temperature for TALL muffins. By starting with a high oven temperature and then reducing the heat, you’ll help these muffins get a much better rise!
- Let the batter sit for 20 minutes for MOIST muffins. Your muffins will rise higher and be light and fluffy if you let the muffins sit in the refrigerator for 20 minutes before baking. This also gives the flour time to hydrate and chills the batter.
- Use finely shredded zucchini for LIGHT muffins. Finely shredded (rather than thickly shredded) zucchini doesn’t weight down the muffin so they turn out light and fluffy.
- Doubling the for MORE muffins: This great recipe yields 9 muffins, but you can easily double (or triple!) as needed. These muffins are great for storing in the freezer.
I love this recipe! I’ve had success using coconut oil and flax eggs (just make sure you let the flax egg set up). I’ve also used date sugar (decrease flour to 1c), or maple sugar, and added cacao nibs instead of chocolate chips which give a nice chewiness to the muffins without adding more sugar.
I do have a question… What would be the baking time on mini muffins?
Hi Jennifer, that’s great to hear! For mini muffins, the bake time will be quite a bit shorter. We recommend checking for doneness around 10-12 minutes.
Would you still bake at 400 for 10 minutes first? Then reduce to 350 and bake for 2 minutes?
I just made these and they came out perfectly! Rose well, nice mild taste, moist and airy. Delicious! Thank you so much!
We’re so pleased to hear how much you enjoyed the zucchini muffins! Thank you for your positive feedback!
Made them a couple times and never disappoint! Between too many zucchini from my garden and my celiac son these are a great fall must bake!
Aww, thank you for such amazing feedback! We’re so pleased to hear this recipe has been such a hit!
Added 100 grams of gf sourdough starter to this recipe and 2/3 cups coconut. They are delicious!!
Hi Michelle, we’re happy to hear you enjoyed the muffins with the modifications! Thank you for sharing your positive experience!
These muffins are delicious and moist. My husband said they were just like regular muffins. I love the smaller batch as well, since I’m the only celiac in the house. I was in a rush so I didn’t do the 20 minutes in the fridge, and I think I over-squeezed the zucchini liquid and they were STILL really good! I’ve made a number of your recipes now and they are consistantly fantastic – thank-you!
Yay! We’re so pleased to hear both you and your husband enjoyed the muffins and that they worked well even without the chill time! Thank you for sharing your positive experience with us, Rosalie!
I just made these, this cool morning in SW Ont.Canada I used honey instead of sugar for my hubby. We both loved them He ate 2 immediately. I left out 2 for me and froze the rest.this will be my go to recipe for now on. Now what to to make next.
Thanks Kirsten D
Hi Kirsten, thank you for sharing your positive experience with us! We’re so happy to hear both you and your husband enjoyed the muffins!
I rated before but forgot to mention I used Better Batter and coconut oil. My Grandkids and daughter loved it! She sent on to other gluten free friends.
Thank you for sharing your positive baking experience with us, Betty! We’re so pleased to hear everyone loved the recipe so much!
WOW! These are really that good. I’ve heard of letting GF batters rest before baking but the refrigerating it is new to me. I doubled it and did 12 muffins and a small loaf. Loaf baked an extra 15 minutes. I also put cinnamon sugar on top, basically to hide any green so my grandsons would try.
Hi Betty, we’re so happy to hear you enjoyed the muffins so much! Thank you for taking the time to share your positive feedback with us. Happy baking!