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Originally published July 30, 2018 updated August 6, 2022.
Ever heard the quote, “Feed a woman a fish, she eats for a day. Teach a woman to garden and the whole neighborhood gets zucchini”? If you’ve been drowning in zucchini in the summer months, then this recipe is for you. These gluten free zucchini muffins are moist and filled with subtle spices. Plus I added some mini chocolate chips, because chocolate! The best part about these zucchini muffins is you will never know they’re gluten free.
Why You'll Love These Gluten Free Zucchini Muffins
- They are so easy to make, no mixer required.
- Thanks to the zucchini and applesauce they stay extra moist.
- It’s a sneaky way to get your kids to eat vegetables
- They are gluten free & dairy free.
Ingredient List
- Gluten Free Flour Blend – I use Bob’s Red Mill for almost all of my recipes. You can use your own flour blend, but know it may not turn out the same. If you substitute another brand, make sure it contains xanthan gum.
- Baking Powder – Helps the muffins rise to get those nice tall muffin tops.
- Cinnamon & Nutmeg Salt
- Sugar
- Egg - I haven’t tried this recipe with an egg replacement, but I suspect a flax egg would work great here. If you try it, let me know in the comments.
- Olive Oil – I use olive oil for all of my baking, but you can use whichever light flavored cooking oil you prefer
- Vanilla
- Unsweetened Applesauce – Applesauce compliments the zucchini and spices in these muffins. Make sure it’s unsweetened, or your muffins will end up too sweet. If you don’t have any applesauce to hand, substitute with non-dairy milk.
- Zucchini - Shred the zucchini with the large size shreds on a box grater. This recipe used about half of a 10-inch long zucchini.
- Mini Chocolate Chips - I used the Enjoy Life brand because they’re allergen free. You can substitute with your brand of choice. If you prefer not to have chocolate chips, nuts (pecans or walnuts) or raisins would make a nice substitute.
How to Make Zucchini Bread Muffins
- Step 1: Combine all of the dry ingredients into a large bowl. Whisk the dry ingredients together until well mixed.
- Step 2: In a second smaller bowl, crack your egg. Whisk until frothy, like soap bubbles.
- Step 3: Add the oil and vanilla to the egg and whisk until smooth.
- Step 4: Add the wet ingredients and the shredded zucchini to the dry ingredients.
- Step 5: Fold together about 10 strokes. There will still be some flour visible.
- Step 6: Add the chocolate chips and fold another 5 strokes until they are evenly mixed in. Portion into muffin pan and bake.
How to Store GF Zucchini Muffins
Place leftover muffins in an airtight container and store for 3-4 days. If your home is especially warm, you may want to refrigerate the muffins. They will last around 5 days in the refrigerator.
Can You Freeze Zucchini Muffins?
Zucchini muffins can be frozen for a quick breakfast later. Individually wrap each muffin in plastic wrap and place it inside a freezer bag or freezer safe container. Store for up to 3 months. Bring to room temperature before serving.
Frequently Asked Questions
I leave the skin on mine. Just wash it well to remove any remaining dirt or grime. If you prefer to peel it, that is fine too. If you peel it, you won’t see any green flecks in the muffins after baking.
How do you grate zucchini for muffins?
Use the largest size of grating on a box grater. Cut the stem end off of the zucchini and then begin shredding it by running the flat end up and down the box grater. Do not squeeze or dry the zucchini after it is shredded. We want the moisture for the muffin
Why are my zucchini muffins soggy?
The larger your zucchini, the more moisture it has inside. The zucchini I used measured about 10 inches long and 2 inches thick. If yours is larger than that, you may have more liquid. You could try squeezing out some of the liquid in a paper towel or you could add a little bit of oat flour (1 Tbsp) to soak up some of the extra moisture in the batter.
If you love muffins, check out these other great recipes!
Gluten Free Lemon Blueberry Muffins with Lemon Streusel
Easy Gluten Free Fresh Strawberry Muffins
Gluten Free Lemon Poppyseed Muffins
Gluten Free Apple Carrot Muffins
Gluten Free Cranberry Orange Muffins
Easy Gluten Free Apple Muffins
If you make this recipe, please leave a review below. I'd love to hear what you think!
Gluten Free Zucchini Muffins with Chocolate Chips
Ingredients
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ Cup Sugar
- 1 Egg
- ¼ Cup Olive Oil substitute with vegetable oil or melted coconut oil
- 1 teaspoon Vanilla
- ¼ Cup Unsweetened Apple Sauce
- ⅔ Cup Zucchini shredded
- ½ Cup Allergen Free Mini Chocolate Chips
- Coarse Sugar for topping optional
Instructions
- Preheat oven to 375 degrees. Line a 6 cup muffin pan with paper liners.
- In a large bowl, combine flour, baking powder, salt, spices, and sugar. Stir together until well mixed.1 Cup Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ Cup Sugar
- In a small bowl, crack egg. Whisk egg until frothy.1 Egg
- Add the oil and vanilla. Whisk until combined.¼ Cup Olive Oil, 1 teaspoon Vanilla
- Add the applesauce, egg mixture and shredded zucchini to the dry ingredients. Fold about 10 strokes. There will still be some flour visible.¼ Cup Unsweetened Apple Sauce, ⅔ Cup Zucchini
- Add the mini chocolate chips and fold about 5 more times until they are evenly incorporated.½ Cup Allergen Free Mini Chocolate Chips
- Scoop batter into prepared muffin pan, filling to the top of the cup. Sprinkle the tops with a few chocolate chips and coarse sugar. Bake in preheated oven for 28-30 minutes until tops spring back when gently poked.Coarse Sugar for topping
- Remove from oven to cool. Cool no longer than 10 minutes in the muffin pan before removing them to cool on a wire rack.