Gluten Free Zucchini Muffins are a tasty way to use up some of your fall harvest.  

Whether or not you choose to add the raisins these muffins will be a hit with young and old alike!

This recipe yields 8 delicious muffins.

Enjoy these moist and flavourful muffins with a cup of tea or for a snack on the go!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

First I grated the zucchini so it would be ready to add into the muffin batter later.

Next I added vegetable oil, eggs, granulated sugar and vanilla extract to a large mixing bowl.

I used a large spatula to blend the wet ingredients together.

Then I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, gluten free quick oats, baking soda, salt, ground cinnamon, nutmeg and some salt.

Once the dry ingredients were well combined I dumped in the grated zucchini.

After stirring in the zucchini I added in some raisins.  This step is optional and you could also choose to use chocolate chips instead of raisins.  

Once the raisins were incorporated into the batter I sprayed the muffin pans with cooking spray.

I filled 8 muffin cups to the top using a scoop.

Then I placed the muffin pans into a preheated 400F oven for 10 minutes.

After 10 minutes I reduced the temperature to 350F and continued baking the muffins for 10 – 15 minutes longer or until a toothpick inserted into the center of a muffin came out clean.

Next I removed the muffins from the oven and allowed them to cool in the pans for a couple of minutes.

Then I turned the muffins on their sides to finish cooling.  You could also transfer the muffins to a cooling rack.

Now they are ready to serve up for breakfast, or enjoy them any time of the day as a quick snack.

Gluten Free Zucchini Muffins are a great way to get some zucchini into your diet. The zucchini also makes these muffins nice and moist.

Whether you choose to add raisins, chocolate chips, nuts or eat them without these additions, these muffins are sure to please any palate!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Muffin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Zucchini Muffins:

• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/2 cup gluten free quick oats
• 1 tsp baking soda
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cups grated zucchini
• 3/4 cup raisins (optional)

How to Make Gluten Free Zucchini Muffins:

1. Preheat oven to 400F.
2. Grease muffin pan.
3. Stir the oil, eggs, granulated sugar, and vanilla together in a large mixing bowl.
4. Add the flour, quick oats, baking soda,  ground cinnamon, nutmeg and salt to the mixing bowl and combine.
5. Add the grated zucchini. 
6. Stir until blended and then add the raisins in if you are using them.
7. After stirring in the raisins scoop the batter into the prepared muffin pan.
8. Bake the muffins for 10 minutes at 400F and then lower temperature to 350F for another 10 – 15 minutes or until a toothpick inserted into the center of the muffins comes out clean.
9. Remove the muffins from the oven and allow to cool in pan for a couple of minutes.
10. Turn muffins on their side to finish cooling or transfer to a cooling rack.
11. Serve and enjoy.

FAQS:

What substitutions can I make in gluten free zucchini muffins?

When making gluten-free zucchini muffins, you can make various substitutions to accommodate dietary preferences or restrictions. Here are some common substitutions:

1. Gluten-Free Flour: You can find pre-made gluten-free flour blends in stores, or make your own by mixing various gluten-free flours like rice flour, almond flour, coconut flour, and tapioca flour. It’s essential to use a blend because each type of flour has different properties.
2. Xanthan Gum or Guar Gum: If your gluten-free flour blend doesn’t contain a binder like xanthan gum or guar gum, you may need to add some. These help mimic the elasticity and texture of gluten in baked goods.
3. Zucchini Alternatives: If you don’t have zucchini or prefer a different vegetable, you can use grated carrots, sweet potatoes, or butternut squash instead. These vegetables provide moisture and a natural sweetness similar to zucchini.
4. Sugar Alternatives: Substitute white sugar with alternative sweeteners like coconut sugar, maple syrup, honey, or a sugar substitute like erythritol or stevia if you want to reduce the sugar content.
5. Egg Replacements: If you’re vegan or allergic to eggs, use egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers like Ener-G. These will help bind the ingredients together.
6. Nuts or Seeds: Consider adding chopped nuts (such as almonds, walnuts, or pecans) or seeds (like chia or flax seeds) for extra texture and nutrition.
7. Spices and Flavorings: Experiment with different spices like cinnamon, nutmeg, or cardamom to enhance the flavor. You can also add vanilla extract or almond extract for extra depth.
8. Chocolate Chips or Dried Fruit: If you like, you can include gluten-free chocolate chips or dried fruit like raisins, cranberries, or chopped apricots for added sweetness and flavor.
9. Toppings: Sprinkle the muffin tops with ingredients like shredded coconut, chopped nuts, or a cinnamon-sugar mix for a nice finish.

Remember to check ingredient labels carefully to ensure they are gluten-free if you have celiac disease or gluten sensitivity. Also, keep in mind that gluten-free baking often requires some trial and error to achieve the desired texture and taste, so don’t be discouraged if it takes a couple of tries to perfect your recipe.

How do I store gluten free zucchini muffins?

Storing gluten-free zucchini muffins is important to keep them fresh and delicious for as long as possible. Here’s how to store them properly:

1. Cool Completely: Allow your zucchini muffins to cool completely on a wire rack before storing them. If you store them while they are still warm, they can create condensation inside the storage container, which can make them soggy.
2. Choose the Right Container: Use an airtight container or resealable plastic bags to store the muffins. Make sure the container is clean and dry.
3. Layering and Separating: If you need to stack the muffins in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
4. Seal Properly: Ensure that the container is sealed tightly to keep air out. This will help maintain the moisture and freshness of the muffins.
5. Room Temperature: If you plan to consume the muffins within a day or two, you can store them at room temperature. Keep them in a cool, dry place away from direct sunlight.
6. Refrigeration: For longer storage, especially if it’s hot and humid, it’s best to refrigerate the muffins. Place them in an airtight container or resealable bag and store them in the refrigerator for up to 3-4 days.

Can I freeze gluten free zucchini muffins?

Yes, you can absolutely freeze gluten-free zucchini muffins. Freezing muffins is a convenient way to preserve them for later use. Here are the steps to freeze gluten-free zucchini muffins:

1. Allow the Muffins to Cool: Before freezing, it’s important to let the muffins cool completely to room temperature. This helps prevent excess moisture from forming inside the storage container.
2. Wrap Individually: You can either wrap each muffin individually in plastic wrap or aluminum foil or place them in a single layer on a baking sheet and freeze them until they are solid. This prevents them from sticking together when you store them all together.
3. Place in an Airtight Container: Once the muffins are individually wrapped or frozen, transfer them to an airtight container or a resealable freezer bag. Make sure to remove as much air as possible from the bag to prevent freezer burn.
4. Label and Date: It’s a good practice to label the container or bag with the date of freezing so you can keep track of how long they’ve been in the freezer. Gluten-free baked goods are often best when consumed within a few months for optimal taste and texture.
5. Freeze: Place the container or bag of muffins in the freezer. Try to keep them in a location where they won’t get crushed or damaged.
6. Thaw and Reheat: When you’re ready to enjoy the muffins, simply remove the desired number of muffins from the freezer, unwrap them, and let them thaw at room temperature for a few hours. You can also reheat them in the oven at a low temperature (around 300°F or 150°C) for 10-15 minutes until they are warmed through.

By following these steps, you can enjoy your gluten-free zucchini muffins even after they’ve been frozen. Freezing can be a great way to extend their shelf life and ensure you have a tasty treat on hand when you need it.