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 Lemon Poppy Seed Muffins
- 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.
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 🙂
Wow, these are by far the best gluten free muffins I’ve made. I followed commenters suggestion and use 1/2c sugar 1/4c brown sugar. I added 1/8 tsp almond extract and subbed mixed nuts (walnuts, hazelnuts,pistachios) for the chocolate chips. My spouse loved them and said they couldn’t tell they were gluten free (all of my previous attempts at GF baking have been dense and dry) these are so moist. Thank you for this awesome recipe!!
Those sound like delicious additions! I need to try them with mixed nuts now. I’m so glad they turned out for you!