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Gluten Free Zucchini Muffins

Moist Gluten Free Zucchini Muffins Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Calories: 178
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups gluten free all-purpose flour (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini, squeezed well
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin. Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  2. In a separate bowl, whisk the oil, eggs, and vanilla until smooth and pale, about 30 seconds.
  3. Stir the squeezed zucchini into the wet mixture, then fold that into the dry ingredients with a spatula. Stop as soon as no dry flour remains, about 10 to 12 turns. Fold in walnuts or chocolate chips if using.
  4. Scoop the batter into the prepared liners, filling each about three-quarters full. Bake 20 to 22 minutes until the tops are golden and a toothpick comes out clean.
  5. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Squeeze the zucchini until it feels almost dry; too much liquid makes the centers gummy. Do not be tempted to keep stirring once the flour disappears, a light hand keeps these tender. The optional chocolate chips or walnuts add a nice contrast, but the muffins are just as good plain.