Description
Delicious and comforting gluten-free zucchini muffins, perfect for breakfasts or snacks.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup grated zucchini (about 1 medium zucchini, squeezed lightly)
- ½ cup granulated sugar (or coconut sugar for a less-refined option)
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
- ½ cup chocolate chips (optional)
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups.
- Grate the zucchini and squeeze out excess moisture with a clean towel or paper towel.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until combined.
- In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and fold gently until just combined.
- Fold in grated zucchini and any optional chocolate chips or nuts.
- Divide batter evenly among the muffin cups, filling about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are moderate in calories and carbohydrates per serving. For precise totals, use a nutrition calculator or specific ingredient labels.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 185mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg