These are the BEST gluten-free zucchini muffins I’ve ever tried! With tall muffin tops and moist interiors, they turn out light and fluffy every time.
If you’re on the hunt for an amazing gluten-free zucchini muffin recipe, you’ve found it! I tested this recipe 5+ times to get it just right. I’ve included all my tips and tricks for perfect zucchini muffins in this post!
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. Here are my top tips!
You also might like my gluten-free zucchini bread recipe!
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.
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Why You’ll Love this Recipe
- Tried-and-true recipe
- Made with easy-to-find ingredients
- Always rises nicely
- Light and fluffy
- Moist and golden brown
- Great way to use zucchini in the summer
For more gluten-free muffins, try these gluten-free blueberry muffins, gluten-free chocolate chip muffins, gluten-free apple muffins, gluten-free pumpkin muffins and gluten-free banana muffins. This gluten-free peach crisp is also great in the summer.
You also might like this recipe for the best gluten-free banana bread!
Ingredients You’ll Need
Here’s what you’ll need to make these delicious zucchini muffins:
- Gluten-free 1:1 baking flour: It’s important to use a high quality gluten-free 1:1 baking flour that contains xanthan gum for any gluten-free baking. It makes all the difference in getting a tender crumb. It will make all the difference in producing fluffy muffins with a high rise and the best flavor!
- Oil: Canola or vegetable oil is best. Oil works best in gluten-free muffins as butter tends to make the crumb clump up.
- Chocolate chips: I prefer mini chocolate chips in this recipe for the best texture.
- Sugar: I get the best results when I use Domino sugar for these muffins.
- Grated zucchini: Use a box grater on the smallest setting to get finely shredded zucchini. It will pretty much disappear when the muffins bake!
- Vanilla: Use real vanilla extract for a richer flavor.
How to Make Gluten-Free Zucchini Muffins
- Preheat the oven to 400F. Line a standard 12-cup muffin tin with 9 paper muffin liners (or cupcake liners), or grease with nonstick cooking spray.
- In a medium or large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth and well-combined.
- Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula until just combined.
- Lightly squeeze the zucchini to get out some of the excess moisture. (You don’t need to overdo it, just reduce some of the moisture.) Stir in the shredded zucchini and chocolate chips, if using. Mix until the muffin batter just combined and smooth.
- Fill 9 muffin pan all the way up. (I find I can usually make 9 full muffins with this batter, but you could make 12 also smaller muffins.) Refrigerate the gluten free chocolate zucchini muffins for 20 minutes before baking.
- Bake for 10 minutes at 400F, then reduce the over temperature to 350F and continue to bake for 10-15 minutes or until the tops spring back lightly to the touch.
- Let the chocolate chip zucchini muffins cool in the pan for a few minutes before transferring to a wire cooling rack. Enjoy!
Storage Instructions
Store muffins in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
You can also freeze these muffins in a gallon freezer bag. Let the muffins cool on a wire rack before freezing, and then take a few out and let them thaw when you want to eat them. Or you can heat them up in the microwave for a few seconds until they’re warm!
FAQs
In this easy muffin recipe, you’ll bake the zucchini muffins for 10 minutes at 400F, then reduce the over temperature to 350F and continue to bake for 10-15 minutes, or until the tops spring back lightly to the touch. Starting with a high oven temperature and then reducing the heat gives these muffins a better rise.
If your zucchini muffins didn’t rise, it could be because you didn’t use enough baking powder or baking soda, the batter was over-mixed, or because the muffins needed to start at a higher baking temperature. Starting with a high oven temperature and then reducing the heat gives these muffins a better rise.
No, this healthy zucchini muffin recipe does not need to be refrigerated, but if you put them in the fridge or freezer they will last longer! Muffins left on the counter top will last up to three days, while muffins stored in the fridge will last up to a week. Muffins stored in the freezer can last several months.
More Gluten-Free Recipes
I hope you love this delicious recipe as much as we do! If you try these gluten-free muffins, be sure to leave me a comment/rating below. I’d love to hear from you!
The BEST Gluten-Free Zucchini Muffins
Ingredients
Dry Ingredients:
- 1 1/4 cup gluten-free 1:1 baking flour 200 grams
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Other Ingredients:
- ¾ cup granulated sugar I use and recommend Domino
- 2 eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
- 1 3/4 cups FINELY grated zucchini lightly squeezed, 250 grams (weigh after squeezing)
- ½ cup mini chocolate chips optional
Instructions
- Preheat the oven to 400F. Line a standard 12-cup muffin tin with 9 paper liners or grease with nonstick cooking spray.
- 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 sugar, eggs, oil, and vanilla until smooth and well-combined.
- Add the dry ingredients to the wet mixture and stir with a wooden spoon or 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. Mix until the batter just combined and smooth.
- Fill 9 muffin cups all the way up. (I find I can usually make 9 full muffins with this batter, but you could make 12 also smaller muffins.) Refrigerate the muffins for 20 minutes before baking.
- Bake for 10 minutes at 400F, then reduce the over temperature to 350F and continue to bake for 10-15 minutes or until the tops spring back lightly to the touch.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!
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.
- Gluten-free 1:1 baking flour: It’s important to use a highly quality gluten-free 1:1 baking flour that contains xanthan gum for these muffins.
- Oil: Canola or vegetable oil is best.
- Chocolate chips: I prefer mini chocolate chips in this recipe for the best texture.
- Sugar: I get the best results when I use Domino sugar for these muffins.
- Grated zucchini: Use a box grater on the smallest setting to get finely shredded zucchini. It will pretty much disappear when the muffins bake!
Thank you for this! We needed a treat, these are next level! Can’t wait to try more of your recipes.
I’m so glad they turned out for you! Thanks for the comment 🙂
Just made these and they are so good! I used Bob’s 1:1 and I did what someone previously commented and used 1/2 cup white sugar and 1/4 cup brown sugar. Letting the batter sit for 20 minutes is such a great tip and made the muffins very moist. Tops came out very tall. I will be using this recipe in the future with different add-ins. Thank you!
Great to know this recipe worked with those ingredients! I’m happy they turned out for you 🙂
just ordered cup 4cup & received it today and I am so excited to try all the recipes. I was just been diagnosed with Celiac last year
at 81 and I hate it, so now I have hope to eat the food I love.
Thanks for the wonderful recipes
Good luck beginning your gluten-free diet! I hope the recipes are helpful! 🙂
My muffins sank in the middle. Maybe I didn’t leave them in the fridge long enough?
It’s more likely from the type/amount of gluten-free flour you’re using. What brand did you use? I would use the grams measurement for best results 🙂
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:)
Oh I’m so happy to hear this! I’m so glad the muffins turned out delicious – and the sandwich bread too 🙂 I hope you continue to enjoy the recipes. Thanks for the comment!
Wow! These are absolutely incredible and I’m so happy I decided to double this recipe. I am in disbelief this are gluten free. I had pre-shredded my zucchini a couple days knowing I wanted to make zucchini muffins or bread, but did it on the thicker side. I was nervous my muffins wouldn’t be as fluffy but they are! Thank you for an amazing recipe!
Hooray! I’m so glad they turned out for you – with the pre-shredded zucchini too. Thanks for the comment!
I’ve never commented on a recipe blog, but I had to this time. These are great! I’ve made three batches in two days! I used Bob’s Red Mill 1:1 GF flour…I subbed in coconut oil for the vegetable oil, and used 1/2 c white sugar and 1/4 c brown sugar. I made two batches with frozen blueberries/raspberries instead of the chocolate chips, and one with dairy-free choc chips. For all three batches I threw in some shredded coconut, pumpkins seeds, flax seed and almonds (pretty much the kitchen sink ). These are definitely my new go-to! Thank you!
I’m so happy they turned out for you! Those additions sound delicious. Thanks for the comment! 🙂
Amazing! So moist , I let it sit for the 20min . Great recipe
I’m so glad you liked the muffins! Thanks for the comment 🙂
These were delicious! I used the 1/2 coconut sugar and the flour mix was Premium Gold Gluten Free Flax and Ancient Grain flour mix. So light and fluffy and very tasty. 🙂
So Yummy!! Thank you for the 20 minute refrigeration tip, made a big difference.
It really does make such a difference! I’m glad you enjoyed them 🙂
Do you use the refrigeration technique for your banana muffin recipe as well? It isn’t noted as such on that page. I’m wondering if the zucchini vs banana makes the difference for that technique.
I made the zucchini muffins, and wow, wonderful recipe and rise. The husband and son loved them…as did I.
I want to make the banana muffins today, so I hope you’re watching your inbox!
I actually want to go back to the banana muffin recipe and add this trick! It makes such a difference. You can definitely use it for any gluten-free muffin!
These muffins ARE THE BEST I’ve ever made! Making my second batch in 2 days, but this time I’m making double recipe!
Can you please tell me if the calorie count is correct? I calculated it with zero calorie granulated sugar (which works out great) and it came to 180 calories for 9 muffins. With regular sugar, it came to 244 calories. This recipe is still a keeper, regardless.
Made these this morning and they were amazing! I’ve made all the zucchini muffins and bread recipes you have and this is my favorite! The texture is unreal! Will make this again for sure.
Hooray! I’m so glad they turned out for you! Thanks for the comment 🙂
Can you make this in a loaf pan?
I used coconut sugar as we’d run out of regular, and made a double batch! I added a mix of white and dark (vegan) chocolate chips and fake ‘egg’.
They rose wonderfully and taste fab. Thanks for the recipe!
I’m so glad they turned out for you! Great to know they worked well with those substitutions. Thanks for the comment! 🙂
You had me at tall muffin tops! I always seem to have an abundance of zucchini in August, so I can’t wait to make a bunch of these and freeze them!
Hooray! I hope you like them!
The muffins just came out of the oven. They smell wonderful!! One muffin has 215g of carbs? Is this a typo??
I’m so glad they smell wonderful! And WHOOPS! Yes I just updated the nutrition facts to the correct amount. They now reflect 1 muffin if you make 9 muffins from the batch. Thanks for catching that!
I try to use coconut sugar rather than cane- what is your educated guess on how that would turn out?
I would try 1/2 cup coconut sugar in place of the cane sugar. I think it should work! Let me know if you try it 🙂