Gluten Free Zucchini Bread Muffins

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Yield: 9 muffins

Gluten Free | Vegan | Dairy Free | Egg Free | Kid Friendly

These Gluten Free Zucchini Bread Muffins are deliciously moist and tender, and are packed with shredded zucchini, cinnamon, nutmeg and vanilla. Entirely gluten free and vegan, these flavor packed muffins come together in just 30 minutes.

The other day I stopped at a local fruit and vegetable stand and got a bunch of zucchini and squash. I love grilling it as a side veggie or even on kabobs, and I love baking with it.

I made my husband some zucchini muffins since it’s a nice on the go snack, and has veggies in it too. As they were baking, the smell of fresh zucchini muffins filled our home and I immediately wanted in on these zucchini bread muffins. I had some shredded zucchini leftover, so I quickly threw some muffins together. I didn’t expect anything amazing or fancy, I just wanted some muffins that I could enjoy too. BUT these muffins turned out so tender and moist, I HAD to go back and remake them.

Luckily I wrote down the measurements, something I typically never do unless I am intentionally recipe testing, but good thing I did! I tweaked a few things and made a few more batches (which I was able to freeze so I can enjoy at any time). Not only are thee muffins freezer friendly, they’re kid friendly too!

My niece and nephew loved them and it’s a great way to sneak in some hidden veggies without them knowing, just like these Fudgy Chocolate Zucchini Muffins.

On a side note, does anyone else love warming up zucchini bread and spreading some cream cheese on top? I used Trader Joe’s Vegan Cream Cheese spread and it’s seriously my favorite way to enjoy zucchini bread. If you haven’t tried it, you need to because you’re missing out!

Looking for more muffin recipes? Take a look!

• Peach Cobbler Muffins
• Pumpkin Chocolate Chip Muffins

Ingredients in these gluten free Zucchini Bread Muffins:

Shredded Zucchini- no need to strain or blot your zucchini for this recipe. These muffins are designed and created to accomodate and balance the extra moisture in the zucchini.

Flax Egg- combine 1 Tablespoon of ground flaxseed with 2.5 Tablespoons warm water. Let set at room temp or in the fridge for 10 minutes.

Maple Syrup- make sure to use 100% pure maple syrup.

Sugar- you can use coconut sugar for refined sugar free muffins, or regular cane sugar or half cane and half brown sugar.

Vanilla– use pure vanilla extract.

Unsweetened Applesauce- make sure to use unsweetened applesauce. Applesauce is used as a binder and provides sweetness and extra moisture to these zucchini muffins.

Non-Dairy Milk- use your favorite dairy free milk. I use almond milk, but your favorite kind will work.

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour– the flour in the blue bag. The key to this flour is to not over mix. When you over mix this flour, it gets gummy and dense (I’m guilty of this before I discovered how to create fluffy creations with this flour!).

Almond Flour– helps to create a tender crumb. Use blanched almond flour.

Cinnamon and Nutmeg- these spices are a must for the classic zucchini bread taste and smell!

Baking powder and Salt

Tools needed to make zucchini muffins:

• Grater, or I used this shredder and slicer attachment for my kitchen aid (I use it all the time with potatoes too!)
• Measuring spoons and cups
• Glass bowls
• Spatula, wooden spoon or whisk
• Cookie scoops– I used the largest one and it filled my muffin liner perfectly up
• Parchment paper muffin liners– my go to liners for gluten free baked goods because regular ones stick!
• Muffin pan– this is the exact pink Farberware pan that I use!

How to make gluten free Zucchini Bread Muffins:

Shred the zucchini: Shred the zucchini either by hand with a grater, or with my go-to attachment for my KitchenAid. Set aside.

Make the muffin batter: Whisk the dry ingredients together in a glass bowl and set aside. Mix the wet ingredients together. Fold in the zucchini. Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.

Line and bake: Line a muffin tin with parchment paper liners. Using a large scoop, fill each liner to the top with batter. Bake according to the directions below in the recipe card to achieve bakery style muffins!

How to store leftover gluten free Zucchini Muffins:

Leftover muffins can be stored in a bag or container at room temperature for 3 days, and in the fridge for up to 5 days.

You can also freeze leftover zucchini muffins for a great snack or breakfast at a later point. I wrap them individually with plastic wrap and then store them in a freezer Ziploc.

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