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!
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.
Notes
Click on the time in the instructions to start a timer!The batter will be pretty thin. Don't worry, this is normal.If your zucchini is really wet after grating, gently squeeze it in a piece of cheese cloth or a kitchen towel before adding to the recipe.