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Gluten-Free Zucchini Muffins

Close-up of a golden-brown gluten-free zucchini muffin with visible flecks of zucchini on top.
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Enjoy these moist and delicious gluten-free zucchini muffins, perfect for a healthy breakfast or snack. Made with alternative flours, they’re a delightful treat for everyone.

Ingredients

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  • 1 and 3/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated sugar (or coconut sugar)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk together the eggs, sugar, oil, applesauce, and vanilla extract until well combined.
  4. Add the grated zucchini to the wet ingredients and stir.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in the chopped nuts, if using.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained to prevent soggy muffins.
  • You can substitute almond flour or rice flour for part of the gluten-free blend for a different texture.
  • Add a sprinkle of turbinado sugar on top before baking for a sweet crunch.

Nutrition

Find it online: https://spoonsprout.com/gluten-free-zucchini-muffins/