These moist Gluten Free Zucchini Muffins are sweetened with honey and use olive oil, making them dairy-free. They are the perfect balance of a healthy and satisfying treat. Add optional walnuts or chocolate chips for crunch or indulgence.
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These muffins are perfect for a gluten free or Mediterranean-inspired lifestyle. They’re made without refined sugar or dairy and use a gluten free blend for a light, tender crumb.
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The recipe is flexible and easy to customize. Add dark chocolate chips or chopped nuts for extra flavor and texture. They freeze well and make a great make-ahead snack or breakfast option.
While similar to my Gluten Free Pumpkin Muffins or Pistachio Muffins, I use zucchini in a variety of other recipes to make the recipes healthier. For example, in the Grilled Lamb Burger zucchini is a hidden vegetable. I also use zucchini as one of the vegetables in the Sheet Pan Shrimp recipe and the Vegetable Casserole.
Ingredients
You will need the following ingredients to make this zucchini muffins:
Ingredient Notes
- Flour - Use any gluten free flour blend that includes xanthan gum in the ingredients. I like using Cup-For-Cup or King Arthur's as they are both readily available. I haven't tested the muffins with other blends.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Nuts - As noted in the recipe card, walnuts make for a delicious crunch in this recipe. Pistachios or pecans would also work well.
- Spices - Consider adding in cinnamon or cardamom. Both would add warmth to the muffins.
Substitutions:
- 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.
- Honey - You can substitute maple syrup, brown sugar, or coconut sugar for the honey.
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.
Confidence Tip
Make sure you squeeze out the excess moisture from your zucchini! The excess moisture will make the muffins soggy.
These muffins are a delicious snack, breakfast, or even dessert. These muffins remind me of my Banana Chocolate Chip Bread and the Cinnamon Banana Bread even though they are not gluten free!
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.
Other Breakfast Ideas
Let me know your thoughts on Gluten Free Zucchini Muffins by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Easy Gluten Free Zucchini Muffins
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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!