Name: Gluten-Free Zucchini Muffins
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum); ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon fine sea salt; 1 ½ teaspoons ground cinnamon; 2 large eggs, at room temperature; ½ cup (120ml) pure maple syrup; ⅓ cup (80ml) melted coconut oil (or vegetable oil); ⅓ cup (80g) unsweetened applesauce; 1 teaspoon pure vanilla extract; 1 ¼ cups (about 1 medium) grated zucchini, excess moisture squeezed out; ½ cup (80g) mini chocolate chips or chopped walnuts (optional)

If you're ready for a muffin that's absolutely dreamy, perfectly moist, and packed with hidden veggies, these Gluten-Free Zucchini Muffins will steal your heart. Each bite is a delicious blend of tender crumb, warm cinnamon, and a touch of natural sweetness, making them totally irresistible.

What makes these muffins a must-try? They're incredibly easy, use just one bowl, and are the best way to sneak extra veggies into breakfast or snack time-no one will notice they're gluten-free! Enjoy them warm from the oven for a cozy treat, or toss them in a lunchbox for an afternoon pick-me-up.

Inspired by my love for classic zucchini bread, this recipe has become a family favorite and is perfect for anyone looking for a healthier, allergy-friendly muffin option.

Freshly baked batch of gluten-free zucchini muffins, golden and inviting

Why You'll Love This Recipe

Perfectly moist and fluffy every time-never dry or dense.
Quick one-bowl recipe for minimal mess and maximum ease.
Packed with fresh zucchini and warm spices for unbeatable flavor.
Naturally gluten-free and easy to make dairy-free if needed.

Key Ingredients for Gluten-Free Zucchini Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

The star of the show, zucchini adds incredible moisture and subtle veggie sweetness to each muffin. Be sure to grate the zucchini finely and squeeze out excess water with a clean kitchen towel or paper towels-this prevents soggy muffins. No need to peel the zucchini! If you're out of zucchini, summer squash works as a great substitute, though the flavor will be a bit milder.

Gluten-Free All-Purpose Flour Blend

A good gluten-free flour blend gives structure and a tender crumb. Look for a 1:1 blend containing xanthan gum for best results. If your blend doesn't include xanthan gum, add ½ teaspoon to the dry ingredients. Almond flour can be used for a nuttier flavor, but the muffins will be denser.

Maple Syrup

Maple syrup provides natural sweetness and extra moisture. Honey or agave syrup can be used instead, though honey will add a stronger flavor and make the muffins a bit sweeter.

Applesauce

Unsweetened applesauce keeps the muffins soft and reduces the need for extra oil. You can substitute with mashed ripe banana (which will add a hint of banana flavor) or plain Greek yogurt for extra protein.

Cinnamon

Cinnamon brings warmth and classic muffin flavor. Feel free to add a pinch of nutmeg or ginger for a spicier profile. Pumpkin pie spice is another fun option for a cozy twist.

Gluten-Free Zucchini Muffins cooking process

Instructions for Gluten-Free Zucchini Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Ingredients

Heat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it. Grate the zucchini using the small holes of a box grater, then wrap in a clean towel and squeeze out as much liquid as possible. Set aside.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, applesauce, and vanilla extract until well combined and smooth. This helps ensure your muffins are light and fluffy.

Stir in the Dry Ingredients

Add the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon to the wet mixture. Stir gently with a spatula or wooden spoon until just combined-be careful not to overmix, as this can make the muffins tough.

Fold in Zucchini (and Add-Ins)

Gently fold in the grated, squeezed zucchini until evenly distributed. If using, stir in chocolate chips or walnuts for extra indulgence.

Fill the Muffin Tin and Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 26 to 28 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Recipe Variations

Make Them Vegan

Replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes) and use dairy-free chocolate chips. The muffins will still be moist and delicious!

Nut-Free Option

Skip the walnuts and use allergy-friendly chocolate chips or dried fruit like raisins or cranberries for added sweetness and texture.

Add a Citrus Twist

For a fresh zing, stir in 2 teaspoons of orange or lemon zest into the batter. It brightens up the flavor and pairs beautifully with zucchini.

Go All-In on Spices

Mix in ¼ teaspoon ground ginger or nutmeg for extra warmth, or use pumpkin pie spice for a cozy fall version.

Lower Sugar Version

Substitute half the maple syrup with unsweetened applesauce or mashed banana for a less sweet, naturally flavored muffin.

Serving Suggestions

Serve these Gluten-Free Zucchini Muffins warm with a pat of butter or a drizzle of nut butter. Pair them with a cup of coffee or tea for breakfast, or include them in a brunch spread alongside fresh fruit and yogurt. For a more indulgent snack, sprinkle a little powdered sugar on top or serve with a dollop of whipped cream.

Storage and Reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop a muffin in the microwave for 10-15 seconds to revive its soft texture. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature or warm gently in the microwave.

Frequently Asked Questions About Gluten-Free Zucchini Muffins (FAQ)

Q: Can I use almond flour instead of a gluten-free flour blend?

A: You can, but the muffins will be denser and slightly more moist. For best texture, stick with a 1:1 gluten-free blend.

Q: Do I need to peel the zucchini before adding it?

A: No need to peel! The skin is tender and adds nutrients, plus it disappears into the muffins when grated finely.

Q: Can I make these without eggs?

A: Yes, substitute with flax eggs (see variations above) for a vegan-friendly version.

Baking up a batch of these muffins is the easiest way to brighten your morning or satisfy that afternoon snack craving-no one will believe they're gluten-free! I hope you love them as much as we do. If you try this recipe, please leave a comment or rating below to let me know how it turned out!