Gluten Free Zucchini Muffins (DF)
These Gluten Free Zucchini Muffins are moist and lightly sweet, made with honey instead of refined sugar and olive oil instead of butter. One bowl, no mixer, and they freeze well for a make-ahead breakfast or snack.
Servings: 12 people
Calories: 273kcal
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.
Notes
Squeeze the zucchini well. Grate it, then wring it out in a clean kitchen towel until the water stops running — this is the difference between a tender muffin and a dense, gummy one.
To freeze: cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, or microwave a single muffin for about 20 seconds.
To store short-term: airtight container on the counter for up to 3 days, or the refrigerator for up to a week.
Tested with Cup-For-Cup and King Arthur's Measure for Measure gluten-free flour, both of which include xanthan gum. I haven't tested this with a blend that doesn't include it, so results may vary.
Walnuts and chocolate chips are both optional. For a warmer flavor, add ½ teaspoon cinnamon or cardamom to the dry ingredients.
Nutrition
Calories: 273kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 190mg | Potassium: 102mg | Fiber: 3g | Sugar: 17g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
