Zucchini Muffins

A family recipe- made gluten-free, of course!- These muffins are loved by everyone, even those who say they don't like zucchini!

gluten-free zucchini muffins
Zucchini Muffins

Soft and fluffy, not too sweet & yummy!

If you’re looking for a good ol’ tried & tested, classic Zucchini Muffins or Zucchini Bread, look no further!

Made with a longtime family recipe, these muffins are soft & fluffy, not too sweet and DELISH! Even people who say they don’t like zucchini, LOVE these muffins!

Gluten-Free Zucchini Muffins

This family recipe is a longtime fan favorite. They only thing we changed is we substitute GF Jules All Purpose Gluten-free flour (affiliate link) for regular flour — and no one knows the difference!

It’s made with real, whole food ingredients: eggs, vegetable oil, zucchini, sugar, vanilla, gluten-free all purpose flour, cinnamon, baking powder, salt, baking soda, and chopped walnuts (optional),

The recipe is super easy.  The one big tip is to grate the zucchini first using a food processor or grater and then let the zucchini sit in a strainer and release water while you prep the remaining ingredients.

Recipe Bonus: This super easy recipe makes 18-24 muffins (depending on how big you like them) OR 2 loaves of zucchini bread OR a combination 1 loaf and 12 muffins.  Your choice.

Either way, it makes a large quantity which is perfect for feeding a crowd  or for meal prep as easy grab and go breakfast or snacks.

As for muffins versus bread, apparently people have preferences, or at least my family does.  My son prefers a slice of zucchini bread, my husband prefers muffins any day, and I like them both!

Gluten-Free Zucchini Bread

Do you have a preference?

Gluten-Free Zucchini Muffins

Hope you love them as much as we do!

For more of our favorite zucchini recipes click here.

Scroll down to see the recipe and leave a comment if you try.

Recipe

5.0 from 1 reviews
Zucchini Muffins or Bread
 
Prep time
Cook time
Total time
 
A family recipe that yields muffins or bread that are soft and fluffy, not too sweet and a fan favorite. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 18-24 muffins, depending on how big you make them. See what you like best!
Author:
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free, Dairy-Free, Nut-Free optional
Serves: 2 loaves or 18- 24 muffins
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
  • 1¾ cup sugar
  • 1 tbsp Vanilla
  • 2 cups all purpose gluten-free flour (I use GF Jules, affiliate link)
  • 1 tbsp cinnamon
  • ¼ tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees and depending on whether you're making muffins, loaf bread or both, grease and flour the loaf pan(s) and/ or line the muffin pan with muffin liners.
  2. In a bowl, beat the eggs until frothy
  3. Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
  4. Stir in the zucchini
  5. Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
  6. Add flour and other sifted ingredients into the mix
  7. Fold in the chopped nuts
  8. Pour into 2 greased and floured loaf pans (8"x4" works well), OR 18-24 lined muffin tins (number of muffins depends on how big you want them -- Fill ¾ of the cup or ½ the cup depending on how big you want the muffins) , OR 1 loaf pan and 12 muffin tins.
  9. FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)
  10. FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)
  11. Cool for ten minutes
  12. If bread, Invert onto rack

10 thoughts on “Zucchini Muffins

  1. These muffins were really delicious. Great texture and flavor! I will definitely make these again. Also, I did use gfjules flour.

    1. Great question! When a recipe has only 1 egg, I find that I can substitute flax egg for egg and it will work well. Because this recipe has 3 eggs, I don’t feel comfortable recommending a direct substitution. I feel like the recipe needs to be reworked a bit to be egg free. I can play with it and get back to you.

  2. Great gluten free muffins! This is a keeper. I used melted coconut oil instead of vegetable oil and it worked.
    Thanks!

  3. Hi, I wanted to make these for my 7 month old, can I leave out the sugar or is their a substitute I could use that you would recommend?

    1. Hi. Great question! Remember this recipe makes 2 loaves of 18-24 muffins so it’s not as much sugar per loaf as it appears on first glance. The bread isn’t sweet. But with that said, the bread needs some kind of sweetner and I’ve never made it with anything else. I wouldn’t recommend a natural sweetner like applesauce or bananas because the zucchini provides enough moisture already. Sorry!

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