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Thursday, 14 August 2014

Zucchini Muffins!

I've been making zucchini muffins for years now - but the gluten-free version just never would come out quite right, until now!  In my opinion, zucchini muffins should be a bit lighter in texture and flavor than zucchini bread.  These muffins have just the right texture with a hint of cinnamon, cloves and allspice to give an extra edge without seeming overwhelming.  A perfect summer treat for all those in-season zucchini's! Enjoy!

Zucchini Muffins
Makes 12 muffins

Preheat oven to 350F.  Line muffin tin with 12 paper liners.

In a large bowl, mix dry ingredients:
1 1/4 cup Kristin's Gluten-Free Flour Mix
1/2 tsp salt
3/4 tsp baking powder
1/2 - 3/4 tsp cinnamon
pinch cloves (optional)
pinch allspice (optional)

Add in, and mix just until combined:
1 1/2 cup grated zucchini (~1 medium zucchini)
1/3 cup oil
3/4 cup sugar
1 tsp vanilla extract or vanilla bean paste
2 eggs

Pour into muffin liners, filling ~3/4 full.

Bake ~25 minutes, until the top is a nice golden brown.
Remove to cooling rack to cool.


  1. OMG!! BEAUTIFUL! They make me want to bake IMMEDIATELY!!!! Thank you SO MUCH!

  2. K- I made these subbing 1/3 of the zucchini for mushy banana (previously frozen), taking out some sugar and "subbing" chocolate chips. I also added some GF oats and they are even popular with my "picky kid" (he literally whined when he found out I was baking with zucchini because he said I was making it healthy). Perfect texture -Lily

    1. Lily - I'm so glad you all enjoyed them. Those sound like great substitutions. Thank you for sharing them. We love throwing GF oats into our muffins, too. I'll have to give the banana a try sometime - I have both in the freezer and I'm always looking for ways to cut out the sugar, especially in snack foods. :)