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.
In a never ending quest for a decent gf muffin….we tried your recipe with our surplus of zucchini. Success! Theses were so moist and there wasn’t a trace of grittiness that often accompanies a gf muffin recipe, Kudos to you for perfecting a really yummy muffin.
Aww, we’re so happy to hear you enjoyed the muffin recipe so much! Thank you for sharing your positive experience with us, Clairey!
This was fantastic. I dont eat GF but i have a friend who is and I enjoy making her treats. However, i have to taste test them before giving them to her. They were great!!!
Many raves from my friend and others. This is a keeper.
Followed recipe, except I used regular size chocolate chips, because that’s just what I had.
Yay! We’re so happy to hear the muffins received rave reviews! Thank you for sharing your positive feedback with us, Candy!
Slam dunk! I missed the part about letting the batter rest – ooops. But I will say mine turned out amazing and I’m ready to make another batch! Although now I’m trying the zucchini bread this time. Only change was I added chopped, toasted walnuts and some white chocolate chips because I didn’t have enough chocolate. So good.
We’re so pleased to hear you enjoyed the muffins so much, Phoelisa! Thank you for your kindness. We hope you love the zucchini bread just as much!
I am so happy with how these turned out! I was worried about how runny the batter was but the fridge and starting at high heat must help with that? I wouldn’t think they were GF if I hadn’t made them myself.
We’re happy to hear you loved the recipe so much, Jaime! Starting with high heat and then reducing definitely helps the texture and produces that perfect rise. Thank you for sharing your positive experience with us!
I love your GF Zucchini Muffin recipe. I entered them in our local fair and won a blue ribbon. I’ve made them multiple times.
Congratulations on the blue ribbon! We’re so pleased to hear this recipe has become such a go-to for you, Shirley. Thank you for your kind feedback!
I’ve tried to make these and they have come out gummy each time?? Not sure what I’m doing wrong? Any help would be appreciated!!
Thank you
Hi Chris, we’re sorry you had this experience! What flour blend are you using? Our go-to’s are King Arthur Flour and Bob’s Red Mill for the best results. Another factor is the zucchini as it easily adds moisture. Make sure it is finely shredded and squeezed to reduce issues (it also needs to be measured/weighed after squeezing to get the accurate balance). Beyond that it could be an underbaking issue. We hope these ideas help!
Excellent!
We’re so glad you loved the recipe, Rashelle! Thank you for your positive feedback!
I made these with a cup of frozen blueberries and baked them 4 minutes longer and I had to stop myself from eating the whole batch!!
Thank you!
We’re so glad you loved the muffins so much and that the blueberry addition went well! Thank you for sharing with us, Deborah!
Can you tell me if this is supposed to be 1 1/4 cups King Arthur Measure for Measure flour or 1 1/2 cups flour? You have 187 g but that is 1 1/2 cups vs 1 1/4 as written?
Hi have you used namaste gluten free flour for this?
Hi Dash, we haven’t tried namaste gf flour with this one. Our go-to’s are King Arthur Flour and Bob’s Red Mill. If you decide to give the other flour brand a try, we’d love to hear how it goes! Happy baking!
Your muffins turned out amazing, I used my blend of flour as I did not have what was stated in the recipe
We’re pleased to hear you enjoyed the recipe and that the gf flour blend worked well! Thank you for sharing your positive baking experience with us, Charlotte!
What can I use instead of eggs?
Hi Lynne, we haven’t subbed out the eggs ourselves, but other readers have commented that using an egg replacer worked well for them. If you decide to give it a try, we’d love to hear how it goes!
Can I use almond flour or this gluten free zicchini muffin recipe?
Hi Eileen, almond flour has different properties than gluten-free measure-for-measure flour so it doesn’t typically work as a 1:1 swap. If you want to stick with almond flour, we do have this paleo zucchini muffin recipe that uses almond flour and coconut flour. We hope this helps!
I used flax seed as an egg replacement and it worked great
Thank you for sharing your positive experience making these muffins egg-free, Rashelle! Happy baking!
Could I sub blueberries for choc chips? I was worried they would add too much moisture….?
Hi Kathy, we haven’t tried it ourselves, but other readers have shared their successes adding blueberries to this recipe so it’s definitely worth a try! We’d recommend patting them dry and tossing them in gf flour before folding them into the batter. We’d loved to hear how it goes! Happy baking!
Recipe was easy to follow & the muffins were a hit!
We’re so pleased to hear how much you enjoyed the recipe, Christine! Thank you for your kind feedback!
So good. Just made a double batch for postpartum freezer prep and they’re so good. Hubby agrees they don’t taste gluten free!
Hi Kelly, we’re so happy to hear how much you and your husband both enjoyed the muffins. Thank you for sharing your kind feedback with us. Happy baking!