Gluten-Free Zucchini Muffins

I think everyone should have at least one or two good hearty muffin recipes in their repertoire, ones that are tender and not too sweet but loaded with flavor. The kind of muffins that are just as wonderful for breakfast as they are for an afternoon snack and can be packed with all sorts of wonderful add-ins.

A simple zucchini muffin fits the bill perfectly since it’s largely a blank canvas, amenable to being either plain or spiced, embellished with the addition of nuts, fruit or chocolate or nothing at all, and is sure to be hearty without being at all heavy.

In a nod to the new fall season, these zucchini muffins are gently spiced with cinnamon and nutmeg and chock full of dried fruit and nuts. A generous amount of shredded zucchini makes the muffins extra tender (use the large holes on a box grater for the best texture).

Like most muffin recipes they can be made in no time and without a mixer.  All you need is a couple of bowls, a spoon and a muffin pan and in less than 30 minutes you can have yourself a fresh from the oven batch of homemade muffins with all the essence of fall. Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Flour – We’re using a combination of almond flour, coconut flour and arrowroot flour to give these gluten-free zucchini muffins their fluffy texture.
• Leavening – You’ll need both baking soda and baking powder.
• Spices – You’ll need ground cinnamon and ground nutmeg.
• Eggs – Use 2 large eggs.
• Sugar – You’ll need coconut sugar.
• Coconut Oil – Use either refined or unrefined coconut oil.
• Vanilla Extract – Use a good quality vanilla extract.
• Zucchini - Choose medium sized zucchini.
• Dried Fruit -  I like a combination of dried cranberries and chopped dates but you can use your favorite dried fruit.
• Nuts – I like a combination of chopped walnuts and pecans but you can use all walnuts or all pecans if you’d prefer.

How to Make Gluten-Free Zucchini Muffins:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. Start by whisking together the flours, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl.
2. Now in a separate bowl whisk the eggs, sugar, oil, and vanilla. Stir the wet mixture into the flour mixture until combined, stir in the grated zucchini and most of the dried fruit and nuts until evenly mixed.
3. Scoop the batter into a muffin pan, top with the remaining chopped fruit and nuts, and bake until the muffins are puffed and lightly browned.
4. Cool the muffins on a wire rack and they are ready to enjoy!

Healthy and hearty, these are the kind of muffins that fill you up without weighing you down which makes them an ideal on-the-go breakfast or anytime snack.

More Fall Desserts:

• Vegan Baked Apples
• Butternut Squash Muffins
• Maple Fudge