GF Zucchini Muffins

Do you have an abundance of zucchini?  This is my husband’s favorite muffin recipe and he enjoys one in the morning with his coffee.  This recipe gives you a flavorful and moist muffin that you wouldn’t even know is gluten-free.

These muffins are chock-full of shredded zucchini, carrots, nuts, and spices that all blend together to make the perfect muffin.  You can substitute unsweetened applesauce for half the oil and add any combination of dried fruits and nuts that you like.

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GF Zucchini Muffins
Enjoy a soft and flavorful muffin that is healthier than the sweeter versions. I prefer to bake these in small loaf pans (3x5), then cut them in thirds for more compact storage.
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Rating: 5
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Course Breads, Breakfast Dishes, Gluten-Free, Healthy
Cuisine American, Healthy
Prep Time 20 minutes
Cook Time 28 minutes
Servings
muffins
Ingredients
Course Breads, Breakfast Dishes, Gluten-Free, Healthy
Cuisine American, Healthy
Prep Time 20 minutes
Cook Time 28 minutes
Servings
muffins
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 350 degrees. Oil your muffin tins, or use paper muffin cups.
  2. Place the zuccini between 2 paper towels and squeeze out any moisture. Fluff the zucchini with a fork and set aside.
  3. In a large bowl, mix together the flours with the baking powder, baking soda, xanthan gum, flax seed, salt and cinnamon.
  4. In a small bowl, mix the eggs together and add in the sugars, oil, coconut milk, lemon juice and vanilla extract. Whisk well to blend.
  5. Add the dry ingredients to the wet a little at a time while mixing. Fold in the zucchini, carrots, raisins and nuts.
  6. Fill muffin cups to give you 12 muffins or divide mixture between 3 mini loaf pans.
  7. Bake muffins for 25 minutes or loaf pans for 30-35 minutes. Gluten-free baked goods tend to need more time to cook, so test the center of the loaves with a toothpick until it comes out clean. You may need to add another minute or two to ensure loaves are completely cooked in the center.
  8. Cool for 5 minutes in the pan(s) then remove to let cool on a rack. Store muffins in the fridge for up to 3 weeks with great results. You can also freeze the muffins for up to 3 months.
Recipe Notes

I use the mini bread pans to bake my "muffins" and cut each loaf into thirds.  This gives me more compact storage of the muffins.

These muffins don't raise a lot and you may find the top wants to cave a bit in the center.  This will happen depending upon how much xanthan gum is added.  If this happens, add a little less xanthan gum for better results.

Have you tried this recipe?  Let me know how you like them in the comments below.

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