These Gluten Free Zucchini Muffins are moist and lightly sweet, made with honey and olive oil instead of butter and refined sugar. The gluten-free blend keeps the crumb tender, not gritty. If you love muffins, try the Blueberry Yogurt Muffins.
Gluten Free Zucchini Muffins At A Glance
- 🕐 Total Time: 30 minutes (10 min prep + 18-22 min cook)
- 🧁 Servings: 12 muffins
- 🍽️ Cuisine Type: American, Mediterranean-inspired
- 🌿 Flavor Profile: Naturally sweetened with honey, warm and tender crumb, olive oil keeps it moist without dairy
- 📋 Dietary Info: Gluten-free, dairy-free, refined sugar-free - contains eggs and tree nuts if using walnuts
- 📦 Storage Notes: Room temperature in an airtight container up to 3 days, refrigerate up to a week, freezes up to 3 months
- ⭐ Why You'll Love It: One-bowl method, freezer-friendly, and flexible enough to swap in chocolate chips, nuts, or warm spices depending on what you're craving
Save And Summarize This Recipe
Zucchini shows up in a lot of my cooking, not just baking. It's the star in my Zucchini With Feta, where a quick sear brings out its natural sweetness, and in Zucchini Broiled With Garlic And Cheese, where the broiler does most of the work. In muffins, it plays a quieter role: moisture, not flavor.
Jump to:
If you like a one-bowl gluten-free muffin, a couple of others are worth trying. My Pumpkin Muffins use the same flour blend and honey-sweetened base, and the Pistachio Muffins take a nuttier, more textured direction. Both freeze just as well as this one.
Key Ingredients
You will need the following ingredients to make this zucchini muffins:
- Flour - I tested this with both Cup-For-Cup and King Arthur's Measure for Measure, and both gave a tender, non-gritty crumb. A blend without xanthan gum left the muffins crumbly and prone to falling apart, so make sure yours includes it.
- Zucchini - Squeeze it. I tested a batch without squeezing out the moisture first and the muffins turned dense and slightly gummy in the center, even after the full bake time.
- Honey - This is what keeps the muffins moist without any dairy. I tried subbing in maple syrup and the crumb was a touch drier, so honey stays the default here.
- Nuts and chocolate chips - Both optional, but I tested a batch with chopped walnuts folded in and they held their crunch through baking rather than going soft. If you want a version closer to my Banana And Pumpkin Muffins, swap the walnuts for pecans.
See the recipe card for quantities.
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Variations
- Spices - Consider adding in cinnamon or cardamom. Both would add warmth to the muffins.
- Oil - If you would prefer, you can substitute the olive oil for coconut or avocado oil. These oils would work well but note that coconut oil would change the flavor slightly.
How To Make Gluten Free Zucchini Muffins: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Prepare a muffin pan with liners. In a large bowl combine the flour, baking soda, baking powder, and salt. Set aside.
Step 2: In a separate medium bowl, combine the eggs, olive oil, honey, and vanilla. Set aside.
Step 3: Grate the zucchini and squeeze out the excess moisture. Pour the wet ingredients into the dry ingredients and combine. Fold in the zucchini.
Step 4: Add the batter into the muffin pan and bake for about 20 minutes.
Recipe Tips
- Don't peel the zucchini. Keeping the peel will enhance the nutrients and bring a vibrant green color to the muffins.
- Don't overmix the batter. If you do, these muffins will become dense.
Gwen's Pro Tip
Make sure you squeeze out the excess moisture from your zucchini! The excess moisture will make the muffins soggy.
Frequently Asked Questions
Store them in an airtight container on the counter for up to 3 days. If stored in the refrigerator they will last up to a week.
Yes! You can freeze these muffins up to 3 months. Thaw on the counter before serving.
You can add a dollop of yogurt or sour cream to the egg mixture to make these more moist. These will not be dairy-free however unless you use a dairy-free substitute.
More Breakfast Ideas
Let me know your thoughts on this Gluten Free Zucchini Muffin recipe by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Gluten Free Zucchini Muffins (DF)
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
Ingredients
- 2 cups gluten free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup olive oil
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini grated and squeezed to remove excess moisture
- ½ cup walnuts chopped, optional
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350℉.
- Line a 12 cup muffin pan with liners.
- In a large bowl, whisk together the gluten free flour, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk the eggs, olive oil, honey, and vanilla extract until well blended.
- Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towel.
- Add the egg mixture to the flour mixture and stir until just combined.
- Fold in the grated zucchini and any optional add-ins.
- Divide the batter evenly among the muffin cups filling them ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin pan for 5 minutes.
- Transfer them to a wire rack to cool completely.
Gwen Wolken says
These are so easy!