Go Back
–+ servings

Zucchini Muffins

Delicious and healthy zucchini muffins that are moist, flavorful, and gluten-free. Perfect for breakfast, snacks, or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Zucchini
  • 2 cups grated zucchini Squeeze out excess moisture.
  • 1.5 cups all-purpose gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped walnuts or pecans (optional) Adds crunch and nutrition.
  • 0.5 cup chocolate chips (optional) For a sweet treat.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Squeeze out excess moisture from the grated zucchini and set aside.
  3. In a large mixing bowl, combine the gluten-free flour, baking soda, baking powder, ground cinnamon, and salt. Stir until well mixed.
  4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in nuts or chocolate chips if using.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 180kcalProtein: 3gSodium: 150mg

Tried this recipe?

Let us know how it was!