These lightly sweetened zucchini muffins are tender, warmly spiced and easy to make in one bowl.
Gluten-Free Zucchini Muffins
These gluten-free zucchini muffins are lightly sweetened, warmly spiced, and easy to customize with your favorite additions. The recipe makes six muffins and can easily be doubled when you need more.
Everything comes together in one bowl, and there's no need for a stand mixer or any special equipment. I like these with dried cranberries and walnuts, but you can leave them plain or use whatever combination of dried fruit and nuts you have on hand.
Why You'll Love These Gluten-Free Zucchini Muffins
Lightly sweetened. Coconut sugar adds just enough sweetness to complement the zucchini and warm spices.
A blank canvas. Keep them plain or spice them up with nuts, dried fruit, chocolate chips, or nothing at all.
Simple to scale. Make the recipe as written for a small batch, or double it when you're baking for more.
Ingredients
- Almond flour – Almond flour gives the muffins a tender crumb.
- Coconut flour – Coconut flour absorbs some of the liquid in the batter and helps give the muffins structure. (Coconut flour is highly absorbent, so measure it carefully. Adding more than called for can change the consistency of the batter.)
- Arrowroot flour – Arrowroot helps balance the almond and coconut flours and keeps the crumb light.
- Baking powder and baking soda – These provide the lift the muffins need.
- Cinnamon and nutmeg – A classic combination for zucchini muffins. The nutmeg adds a little warmth without overpowering the cinnamon.
- Coconut sugar – I use coconut sugar for a mild caramel-like sweetness that works well with the spices.
- Eggs – Eggs bind the ingredients and provide structure.
- Coconut oil – Melted coconut oil adds richness to the batter.
- Vanilla extract – Just enough to round out the other flavors.
- Zucchini – Grate the zucchini on a large hole grater for the best texture and flavor.
- Dried cranberries or dates – Cranberries add a little tartness, while dates give the muffins a softer, sweeter note.
- Walnuts or pecans – Either works well here. Use whichever you prefer or have on hand.
How to Make Gluten-Free Zucchini Muffins
1. Mix the dry ingredients
Whisk together the almond flour, coconut flour, arrowroot flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. Mix the wet ingredients
In a separate bowl, whisk together the eggs, coconut sugar, melted coconut oil and vanilla.
3. Make the batter
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the grated zucchini, along with the dried fruit and nuts if using.
4. Fill and bake
Divide the batter between lined muffin cups. Bake at 350°F until the muffins are lightly browned and a toothpick inserted in the center comes out clean, about 18–20 minutes.
Let them cool in the pan for a few minutes before transferring them to a wire rack.
Variations
These muffins are a blank canvas for whatever you have on hand.
- Dried fruit: Use dried cranberries, chopped dates or raisins.
- Nuts: Swap the walnuts for pecans, or leave the nuts out altogether.
- Chocolate: Add chocolate chips for a sweeter version.
- Plain: Skip the mix-ins and let the cinnamon and nutmeg take the lead.
- Chocolate and nuts: Combine chocolate chips with walnuts or pecans for a little more texture.
- Serving ideas: Try these with a little nut butter or a smear of butter and your favorite jam.
How to Store Gluten-Free Zucchini Muffins
Store cooled muffins in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the muffins in an airtight freezer-safe container or bag. Thaw at room temperature before serving, or warm briefly if you prefer them warm.
Final Thoughts
These muffins are a nice bridge between summer and fall. Zucchini keeps them light, while cinnamon and nutmeg bring in the warmer flavors of the fall season ahead. It's good for that in-between time when you're ready for a little fall baking, but not quite ready for summer to go.
More Fall Desserts:
Gluten-Free Zucchini Muffins
These hearty and healthy gluten-free zucchini muffins are packed with shredded zucchini, dried fruit, nuts and a hint of warming fall spices.
Ingredients
- 1 cup/112g almond flour
- 2 Tablespoons/ 14g coconut flour
- 2 Tablespoons/18g arrowroot flour
- ¼ teaspoon baking soda
- ½ teaspoon grain-free baking powder
- Pinch of fine sea salt
- ½ teaspoon ground cinnamon
- ⅛th teaspoon ground nutmeg
- 2 large eggs
- ¼ cup + 2 Tablespoons/90g coconut sugar
- 2 Tablespoons/30ml coconut oil, melted
- ½ teaspoon vanilla extract
- ½ cup/80g (about 1 medium) grated zucchini
- ¼ cup/ 30g chopped cranberries and/or chopped dates (divided use)
- ¼ cup/30g chopped walnuts and/or pecans (divided use)
Instructions
- Heat the oven to 350°F. Line a muffin pan with 6 liners; set aside.
- Place the flours, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl and whisk together.
- Place the eggs, sugar, oil, and vanilla in a large bowl and whisk until thoroughly combined. Stir in flour mixture until combined. Stir in the zucchini and ⅔rds of the dried fruit and nuts until evenly mixed.
- Scoop batter into muffin pan and top each with reserved chopped fruit and nuts. Bake until muffins are puffed and lightly browned (about 18-20 minutes).
- Transfer the pan to wire rack and let cool for 5-10 minutes. Remove the muffins from the pan and cool completely on rack.
Notes
Variations:
Use your favorite combination of dried fruit and/or nuts.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 137mgCarbohydrates: 22gFiber: 3gSugar: 14gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Leave a Reply