Description
Deliciously moist gluten-free zucchini muffins filled with warm cinnamon and vanilla, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour (certified gluten-free)
- 1 cup grated zucchini (packed, about 1 medium zucchini)
- 1/2 cup granulated sugar (or coconut sugar)
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional — walnuts or pecans recommended)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs with granulated sugar and brown sugar until combined. Add the oil and vanilla, whisking until smooth.
- Stir the wet mixture into the dry ingredients just until combined. Avoid overmixing—the batter will be slightly thick.
- Fold in the grated zucchini, then gently fold in chocolate chips and nuts if using.
- Divide the batter evenly among the 12 muffin cups (about 2/3 full). Smooth tops if desired.
- Bake for 18–22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. Check at 16 minutes.
- Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
To keep muffins fresh, store in an airtight container. For freezing, wrap muffins individually and store for up to 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 302
- Sugar: 21g
- Sodium: 150mg
- Fat: 15.7g
- Saturated Fat: 3g
- Unsaturated Fat: 12.7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.3g
- Protein: 4.2g
- Cholesterol: 70mg