Zucchini Muffins or Bread

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 #glutenfreerecipes www.healthygffamily.com
Zucchini Muffins or Bread

Soft and fluffy, not too sweet & yummy!

This post may contain affiliate links. Please read our Disclaimer.

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 #glutenfreerecipes www.healthygffamily.com

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!

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the muffins…

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),

gluten-free zucchini muffins #glutenfreerecipes www.healthygffamily.com

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.

gluten-free zucchini muffins #glutenfreerecipes www.healthygffamily.com

And the batter comes together quickly!

And no need to let rest or refrigerate!

Mix together and straight to the oven!

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.

gluten-free zucchini muffins #glutenfreerecipes www.healthygffamily.com

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.

Plus, they freeze really well!

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 muffins #glutenfreerecipes www.healthygffamily.com

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.

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4.86 from 7 votes

Zucchini Muffins or Bread

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Dessert, Bakery, Snacks
Cuisine: Gluten-Free, Nut-Free optional, Dairy-Free
Keyword: gluten-free zucchini bread, zucchini bread, gluten-free zucchini recipes, gluten-free zucchini muffins
Servings: 2 loaves or 18- 24 muffins
Author: Healthy Gluten-free Family


  • 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)
  • 1 3/4 cup sugar The quantity has already been reduced from the original recipe though I have made it with as little as 1 1/2 cups sugar and still good!
  • 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


  • 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.
  • In a bowl, beat the eggs until frothy
  • Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
  • Stir in the zucchini
  • Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
  • Add flour and other sifted ingredients into the mix
  • Fold in the chopped nuts
  • 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 3/4 of the cup or 1/2 the cup depending on how big you want the muffins) , OR 1 loaf pan and 12 muffin tins.
  • FOR BREAD: Bake for 45-50 minutes, checking at 40 minutes and covering loosely with foil if the top is golden enough (Insert tooth pick and it should come out clean). For mini loaf, baking 30-35 mins, or until a tooth pick comes out of the center clean.
  • FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)
  • Cool for ten minutes
  • If bread, Invert onto rack
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


29 thoughts on “Zucchini Muffins or Bread

  1. 5 stars
    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.

  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!

      1. Yes, you can use monkfruit sugar. It’s sweet and tastes just like sugar, no calories, low glycemic. Excellent for cookies, cakes, whatever.

  4. 5 stars
    I made these with just a few changes-used calabacitas instead of zucchini and then topped the muffins with cinnamon sugar. Such a great recipe!! Definitely one I’ll be making again!!

  5. I made these with just a few changes-used calabacitas instead of zucchini and then topped the muffins with cinnamon sugar. Such a great recipe!! Definitely one I’ll be making again!!

  6. 5 stars
    Loved this recipe!! Used calabacita because I had them and put cinnamon sugar on top of the muffins before baking them. This a great recipe and will use it again!!

  7. 5 stars
    These were great! I cooked the muffins for 27 minutes and they were perfect (the other batch was 30 min and a little crispy). Yum!

  8. 5 stars
    I live in the Rocky Mountains. What adjustments do I need to make to get muffins like the ones in your picture? Mine were a little flat.

  9. I highly recommend these! They are so delicious and moist! We grow zucchini in our garden and love to make these muffins when we get some! I even added a little more zucchini to the recipe and it turned out just as good but with a little more zucchini. You couldn’t even tell I added extra! These are a great snack or breakfast! They are very filling if you make them with some eggs or deli meat. Another recipe to keep!

  10. 5 stars
    These are so delicious and moist! I didn’t squeeze out the extra liquid from the zucchini and I swapped a previously frozen banana for half of the olive oil. I opted to make muffins instead of loaves. Huge hit with my non gluten free hubby. I’ll definitely be making these again.

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