Gluten-free zucchini muffins are classic zucchini muffins that are lightly sweetened and have a hint of cinnamon. Shredded zucchini and applesauce make these muffins moist and soft. They're perfect for breakfast or snacking!
Recipe summary
Flavor/texture: Moist, tender muffins with a hint of cozy cinnamon. Just like your favorite zucchini bread.
Key ingredients: Your favorite 1:1 gluten-free flour, grated zucchini, applesauce, brown sugar, and a few other baking staples.
Yield: 12 muffins
Great for: After school snacking, breakfast, after-dinner treat.
Bread version: Gluten-Free Zucchini Bread
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Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini for this recipe. Do not drain or squeeze the liquid from your zucchini - this liquid adds moisture to your bread. Shredded zucchini should be lightly packed into your measuring cup. For this recipe, you'll need about 1 medium or 1.5 small zucchinis.
- Unsweetened applesauce - Can be substituted with sweetened applesauce if needed - this will make your bread a little sweeter.
- Sugars - Granulated sugar and brown sugar add sweetness and moisture to your zucchini bread. As written, this bread turns out lightly sweetened. For a sweeter bread, add an extra ¼ cup of granulated sugar.
- Vegetable oil - Adds moisture to your bread. Canola oil, melted coconut oil, or light olive oil can work in a pinch.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- 1:1 gluten-free flour - Adds structure to your bread. I used King Arthur gluten-free measure for measure flour. I recommend using a blend labeled as 'measure for measure' or '1:1' that includes xanthan gum, which helps achieve a texture similar to using all-purpose flour.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper lift.
- Spices - Cinnamon and salt add depth of flavor to your bread. Salt enhances the flavor of your bread without making it "salty". Cinnamon can be substituted with a spice blend like pumpkin pie spice or apple pie spice for a fun seasonal twist.
How to make gluten-free zucchini muffins
- Add wet ingredients to a bowl and stir to combine.
- Whisk together dry ingredients in a separate bowl and add to wet ingredients, stirring to incorporate.
- Divide batter between 12 muffin liners.
- Bake until golden brown across the tops and the centers pop back when gently pressed.
Tips and tricks
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked muffins.
Don't squeeze out excess liquid - There's no need to squeeze the liquid from your shredded zucchini for this recipe. We're utilizing that liquid to add moisture to the muffins.
Gently mix batter - Use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated. This ensures extra air isn't whipped into the batter, which can cause muffins to rise and fall quickly in the oven when the excess air is released.
Fill papers about ⅔ full - Divide batter between 12 standard-size muffin tins, filling each about ⅔ full.
Frequently asked questions
I only recommend using a measure for measure or 1:1 gluten-free flour (or all-purpose flour) in this recipe. Here are a few brands that I recommend:
King Arthur Measure for Measure Gluten-Free Flour
Krusteaz Gluten Free All Purpose Flour
Bob's Red Mill 1 To 1 Baking Flour
Some gluten-free flours, like almond flour and coconut flour, don't work as a 1:1 substitute for all-purpose flour and need additional ingredients or adjusted quantities to work properly. If you'd like to make muffins using almond flour or coconut flour, I highly recommend searching for a recipe that's been developed using that specific ingredient.
No, there's no need to squeeze the liquid from your shredded zucchini for this recipe. We're utilizing that liquid to add moisture to the muffins.
No, the peel of the zucchini is edible and contains added nutrients you'd be missing out on by peeling it off. Small to medium zucchini has soft skin that melts seamlessly into the batter as it bakes. The only times I'd recommend peeling the skin off is if you'd like to hide the green flecks seen throughout your muffins, or if you're using a very large zucchini with tough skin.
If your baked zucchini muffins turned out soggy or sinking in the center, then they were either underbaked or contained too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your muffins turn out perfectly baked and moist, not wet or soggy.
Zucchini muffins can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Yes, zucchini muffins can be frozen for up to 6 months in a tightly sealed, freezer-safe container. Muffins will thaw in about an hour on the countertop.
I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into the muffins as they bake. A larger grate also works but adds a more noticeable texture. Here's the box grater I use: Amazon: OXO Good Grips Box Grater
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
📖 Recipe
Gluten-Free Zucchini Muffins
Ingredients
- 1 cup (135 g) finely grated zucchini, do not drain liquid out
- ½ cup (128 g) unsweetened applesauce
- ¼ cup (50 g) granulated sugar
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (217 g) 1:1 gluten-free baking flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 paper liners and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze liquid out), applesauce, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Divide batter between 12 muffin tins, filling to about ⅔ full. Bake for about 16 to 19 minutes, OR until the center of your muffins pop back when gently pressed in the center (if an indent is left, your muffins need more time).
- Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Recommended Equipment
Notes
- Storage: Leftover zucchini muffins will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your muffins are very moist/wet, I recommend refrigerating.
- Freezing: Muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 hour.
- Peeling: There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.
- Sweetness: As written, these muffins are lightly sweetened. For sweeter muffins, add an additional ¼ cup of granulated sugar, or use sweetened applesauce.
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