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.
Wish I could leave a picture! The muffins are so cute. I used maple sugar and king arthur gf flour. They taste like they’re not even gluten free!
We’re so glad you enjoyed the muffins, Christina! Thanks for taking the time to share your feedback with us!
I followed this to a T, except i didn’t have liners, so i coated my muffin pans with coconut oil.
I also did half granulated and half brown sugar.
I tripled the recipe, and had Amazing Results!
Good rise, so airy/yet most.
This will go into my Holy Grail Recipe Book.
Thank You!!
Yay! We’re glad the muffins turned out well for you! Thank you for taking the time to share with us!
Christie, I followed your recipe to the letter except I used crushed walnuts instead of chocolate chips as my add in. Wow! They turned out just as you said with high tops, super moist and taste delicious. This is now my go to and I’ll be trying some of your other recipes, as I am a grandma baking gluten free for my family. By the way I used Bob’s 1-1 gf flour. Thank you so much.
Hi Terry, we’re so happy you enjoyed the recipe! Thank you for taking the time to share your experience with us. Happy baking!
I’m wondering if subbing honey for the white sugar would work? Trying to avoid processed sugars.
Thank you so much! My whole family loved these!!!
Wonderful, Laura! We’re glad the zucchini muffins were a hit with your family!
Can the sugar be substituted for date syrup in this recipe?
Hi Gina, we haven’t tried sugar substitutes like date syrup. If you decide to give it a try, we’d love to hear how it goes!
These are so great!!!! I have used a combination of coconut oil and canola oil, a bit less sugar, and added flax. I also use the larger shred on my cheese grater- the small one gets all jammed up for me- and it has been fine. My whole family loves these muffins.
We’re happy to hear your whole family loved them, Mandi! Thanks for sharing your feedback and tips with us!
I love this recipe too!
I’m going to be that annoying person and ask two things about mods since I’m not super adept with gf baking yet…
– can I throw a banana in here? I’m on a mission to do a banana/zucchini combo
– does lowering the sugar impact the outcome much? Anyone know?
Thank you!
We’re so glad you loved the recipe, Sarah! We haven’t tried it ourselves, but bananas would add moisture and sweetness to the recipe so you would need to reduce some of the other ingredients, like the oil, to avoid having too much liquid in the batter. Other readers have shared good experiences with reducing the sugar and if you add bananas that will add sweetness too. We’d love to hear how your modifications go!
Hi… made a bunch… a bit dry?:-((( What shall I do.? Bake less time, add????Flavor good, and especially warmed.
Hi Carole, since oven temperatures and other conditions can vary, your instinct to first just try baking it a little less next time is a good idea, especially if the batter seemed the right consistency prior to baking. We’re so glad you still enjoyed the flavor! Happy baking!
Do you have a suggestion to add pumpkin to this recipe?!
I haven’t tried adding pumpkin to these! I don’t know how it would affect the consistency. I do have a gluten-free pumpkin muffin recipe that we love: https://meaningfuleats.com/gluten-free-pumpkin-muffins/for you.
Looking forward to trying this recipe! How do you recommend for thawing them after storing them in the freezer?
To freeze these muffins I recommend wrapping them individually in plastic wrap and then a layer of foil. You can let the defrost at room temperature – or if you’re in a hurry you can microwave them at 50% for 10-15 seconds.
Made the recipe as is and used Bob’s 1 to 1 and they are so good. I freeze shredded zucchini so I thank you for the weight measurements.
I’m so glad you enjoyed them!
These were DELICIOUS! First time making them. Perfection. I can see why you make them a lot!
Yay! We’re so glad you loved the recipe, Colleen. Thanks for sharing your feedback with us!
I’m trying to avoid seed oils, I’m thinking avocado oil would be a good sub for vegetable oil, what do you think? Also do you have tips on a good non-seed oil pan spray?? I’ve tried avocado but it didn’t release as well when I made a different muffin recipe. Thanks!
I used Avocado oil and olive oil to spray the pan.
They turned out great and came out of the pan easily.
I will note I used a mini muffin pan. I filled it full and they are about the size of a regular muffin.
Great tips! Thanks for sharing 🙂
Hi Erin, thank you for the receipe!
The muffins turn up very nice except its shrink a little after I took it our from the over after 25min of baking.
Hi Pauline, chilling the batter and doing the two oven temperatures as outlined in the recipe tend to encourage tall, fluffy muffins. We’re sorry your batch shrunk after baking. Underbaking, inaccurate oven temperatures, and other factors can also contribute to shrinkage. We hope you enjoyed the flavor and texture despite this little hiccup!
I am wondering if this could be used as a zucchini bread recipe as well?
Has anyone ever tried it this way?
I recommend using this gluten-free zucchini bread recipe! https://meaningfuleats.com/gluten-free-zucchini-bread/
Hi Erin!
Your recipes are great! The potato salad was a huge hit!!
The muffin zucchini recipe sounds better than the loaf pan recipe. Can I bake the muffin recipe but use mini loaf pans? Thank you
Hi Elena, we’re glad to hear the potato salad was a hit! We haven’t tried the muffin recipe in mini loaf pans before and recommend using the zucchini bread recipe for loaves. If you decide to give this recipe a try as mini loaves, you’ll most likely need to reduce the oven temperature and increase the bake time to thoroughly bake the bread without drying it out. If you decide to give it a try, we’d love to hear how it goes!
I’ve been making gluten free muffins for 10 years, and these are probably the best ones of any flavor that I’ve ever made!! Thanks for the genius recipe.
I’m so honored you like them! Thanks for the comment!
Yellow squash from my garden is taking over the kitchen. This recipe was the perfect match for a few of them. I used slightly less sugar (2/3 cup), a little extra cinnamon and no add-ins. These lightly spiced muffins are delicious. I got 11 from the batch. I plan on making them for work soon and maybe with some walnuts thrown in. I also think they’d be delicious with a streusel topping or with lemon zest and poppy seeds. Thanks for sharing this fantastic recipe!
I bet streusel or lemon poppy seed would be delicious as well! Great to know they turned out for you with less sugar. Thanks for the comment!
This really is the best zucchini muffin recipe! So fluffy! Made them with Namaste Gluten Free Perfect Flour blend, avocado oil, decreased sugar a bit and used brown coconut sugar. Added ground cloves and ginger, as well as pecans. Made 12 muffins. Thank you!