Gluten Free Zucchini Bread Muffins
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Easy, sweet, packed with the flavors of warm spices, these Gluten Free Zucchini Bread Muffins are perfect for breakfast or even a quick snack. You won’t taste zucchini itself, but it makes the bread so moist and fluffy that you would never guess these zucchini bread muffins are gluten free!
These gluten free zucchini bread muffins are just magic. Pure, unadulterated magic.
And fluffy. Did I mention fluffy?
The thing with zucchini bread is that you don’t actually taste or see the zucchini in it. It just makes the muffins extra moist (and delicious) and fluffy. For gluten free baking, that’s a huge thing. We’ve all been there with the crumbly, dry bread, am I right? Which is what I’m always trying to avoid when I make gluten free recipes. You’re not going to have this problem with these muffins (Hooray!).
Bonus! They’re also a great way to use up leftover zucchini. Maybe you made another awesome zucchini recipe. Maybe you even made something like my super-awesome Zucchini Fries. Maybe you just really, really love buying zucchini (hey, we all have our quirks, right?). It’s good to know that there’s a backup plan for leftovers.
Or, a reason to buy a few more zucchini!
I’m writing this post today in the car, on the way over to Grounds for Sculpture (because I practically live there now). My mom and I signed up for a class where we’ll be scratching a design into a mold made of hard sand, and then watching them pour liquid iron into the mold. When it cools, we’ll be able to take home our designs to hang on the wall and keep forever. It’s going to be awesome and artsy, and I’m sooooo excited!
By the way, my mom’s driving right now, not me, don’t worry.
There’s no typing-while-driving going on here, folks.
I’m also enjoying one of these tasty gluten free zucchini bread muffins.
So good! So portable!
I left the rest of these muffins at home with Andrew. I’m pretty sure there won’t be many left when I get home, but that’s ok. This is really the only way Andrew will eat zucchini. If you have any picky eaters in your house, this may be the recipe for you, too!
Oh, man. I can’t even stand how good these came out. To be honest, I always get a little nervous when I start making a gluten free baking recipe. I’ve known that I have celiac’s for more than 15 years now, so I’ve become pretty good at converting/altering/coming up with recipes. I’m also a food scientist, so that helps, too (I make things delicious for a living – it’s pretty much the best job ever).
But gluten free baking is a tricky project. You have to balance everything just right if you want to avoid really dry or really dense baked goods. Fortunately, I think I really hit a home run with these zucchini bread muffins.
Did I mention you can freeze these? I like to make big batches of muffins so I can freeze them in individual bags. Then I can grab-and-go on my way to work in the morning. It’s a great time saver! Especially if you get up at 5 am like me, and just don’t have the time or energy to make breakfast in the morning.
That’s what weekend muffin batches are for, am I right?
You can even add a few extra ingredients if you’d like. I suggest raisins, chocolate chips, or even nuts. Use your imagination, these are your gluten free zucchini bread muffins, go crazy! Enjoy with your morning cup of coffee and some butter or cream cheese for a real treat.
This gluten free zucchini bread muffins recipe is particularly great in the spring, if you have (or know someone who has) a garden that’s bursting with zucchini. Now you know what to do with your harvest this summer!
There’ll be zucchini bread muffins everywhere!
But that’s a good thing.
If you like this recipe, be sure to follow me here on Pinterest!
Gluten Free Zucchini Bread Muffins
- 2 1/2 cups gluten free cup-for-cup flour
- 1 1/4 cups white sugar
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 tsp baking powder, double-acting
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp nutmeg
- 3 large eggs
- 1 tbsp vanilla extract
- 2 cups zucchini, peeled and grated
- 1 cup vegetable oil
- 1 tsp lemon juice
- muffin tin
- Preheat oven to 350°F. Grease a muffin pan (or line with muffin pan liners) and set aside.
- In a mixing bowl, add all dry ingredients. In a separate bowl, whisk eggs and vanilla extract together. Whisk egg mixture into dry ingredients.
- Add zucchini, vegetable oil, and lemon juice. Stir all ingredients together, mixing well. Evenly distribute batter into muffin pan, filling each cup until just under being full.
- Bake for 20-25 minutes, or until muffins are firm to touch.
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