The BEST Gluten-Free Zucchini Muffins

A close-up shot of zucchini muffins in a pan

Meaningful Eats

The BEST Gluten-Free Zucchini Muffins

9 muffins

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. Double or triple the recipe as needed :)

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Resting Time 20

Total Time 55

Author Erin Collins

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

TIPS FOR AMAZING 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.

INGREDIENT NOTES

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!

Nutrition