1. Do I need to peel the zucchini first?

Nope! The skin is soft and full of nutrients. Just wash it well before grating.

2. Can I make these muffins vegan?

Yes! Use flax eggs and maple syrup. They’ll still taste great.

3. Why are my muffins too wet or soggy?

This usually happens if you don’t squeeze out the zucchini well. Make sure to press out the moisture with a towel.

4. Can I use coconut flour or almond flour?

Not in the same amount. These flours work very differently, so stick to a gluten-free blend unless you adjust the recipe.

5. Are zucchini muffins healthy?

Yes! Zucchini is low in calories but high in vitamins and fiber. These muffins also use natural sweeteners and healthy fats.

How to Make Gluten-Free Zucchini Muffins

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

Scale

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

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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