Description
These gluten free zucchini muffins are soft, moist, and full of warm cinnamon flavor. They’re perfect for breakfast, a lunchbox snack, or a healthy treat after school. Even picky eaters will love them—and they won’t even know there’s a vegetable inside!
Ingredients
1 ½ cups grated zucchini (squeeze out the water)
1 ¾ cups gluten free all-purpose flour (with xanthan gum)
½ cup light brown sugar (packed)
¼ cup maple syrup or honey
2 large eggs
¼ cup melted coconut oil or vegetable oil
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
Optional: ½ cup chopped nuts or mini chocolate chips
Instructions
Step 1: Prep the zucchini
Wash the zucchini and grate it using a box grater.
Place the grated zucchini in a clean towel or paper towel and squeeze out as much water as possible. Set aside.
Step 2: Mix dry ingredients
In a large bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and salt.
Step 3: Mix wet ingredients
In a separate bowl, whisk together the eggs, brown sugar, maple syrup (or honey), melted oil, and vanilla extract until smooth.
Step 4: Combine wet and dry
Add the wet ingredients into the dry ingredients and mix gently.
Fold in the zucchini and any optional add-ins like nuts or chocolate chips.
Step 5: Fill muffin pan
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners or grease with nonstick spray.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Step 6: Bake
Bake for 20–24 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool fully.
Notes
Don’t skip squeezing the zucchini! Too much water can make the muffins soggy.
For extra flavor, add a pinch of nutmeg or ½ tsp of lemon zest.
Use unsweetened applesauce instead of oil for a lower-fat option.
These muffins are freezer-friendly—just wrap them individually.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Cuisine: American