Gluten Free Zucchini Muffins
Gluten Free Living – 2020
This batch of Gluten Free Zucchini Muffins came out phenomenally! We loved the combination of zucchini, dried cranberries and walnuts. Add in gluten free flour and maple syrup and it was certainly a win-win for me. We ate these muffins for breakfast, lunch and dinner!
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My husband suffered a massive stroke in early June. Truthfully, the doctors gave him up for dead. (He lives and is well on his way to recovery). We had people dropping off food and meals for several weeks afterwards. My neighbor shared this recipe with us (my sister-in-law and I were at home during this time). Marsha made her muffins gluten free and with raisins. I made mine gluten free but decided to use craisins instead. My sister-in-law and I both loved the muffins.
Anyway, we had some neighbors across the street move back in early August. I made them a couple of meals. One of those included Amish Chicken and Noodles and Creamy Sweet Corn . The second meal included Chicken Amandine, Creamy Sweet Carrots and a batch of these Gluten Free Zucchini Muffins. They loved that meal and raved over it. They especially loved the muffins and couldn’t believe they were gluten free. Even my husband loved the muffins when I sent them with him for lunches on several occasions. (And he normally doesn’t like anything using gluten free flour.)
Gluten Free Zucchini Muffins are actually pretty healthy too, using wholesome ingredients. While I used dried cranberries, other options are raisins, dates or even dried apricots, cherries or blueberries. No matter which fruit or nuts you choose, these muffins are outrageously good. Make a batch today! 🙂
Gluten Free Zucchini Muffins are outrageously good!
Every bite of these muffins was spectacular.
Cranberries and zucchini pair wonderfully together.
I sent these muffins to eat for dinner, but they’re certainly terrific for breakfast.
Here’s what I did.
I used these ingredients.
Pour maple syrup into a bowl. Add eggs and vanilla.
Whisk to combine.
Add zucchini and melted butter.
Stir again to combine.
In a separate bowl, put gluten free flour, sea salt, baking powder, baking soda, cinnamon, ginger and nutmeg.
Stir ingredients to combine.
Add gluten free flour mixture, craisins and walnuts.
Stir ingredients just until moistened.
Spray muffin tins with cooking spray. Fill muffin tins until almost full.
Bake muffins at 425 degrees for 5 minutes. Reduce heat to 350 degrees and bake an additional 15-19 minutes, or until a toothpick inserted in center comes out clean.
I also made a batch of miniature sized Gluten Free Zucchini Muffins.
These are great muffins for a holiday breakfast.
I grated the zucchini on a grater by hand. It only took a few minutes to do it.
I guarantee if you pop one of these muffins into your mouth, you’ll want to keep eating them!
Here’s the recipe.
GLUTEN FREE ZUCCHINI MUFFINS
(Recipe adapted from Marsha Johnson, Ovilla, TX; source: adapted from Simply Recipes)
Gluten Free Zucchini Muffins
Equipment
- 2 regular 12-tin muffin pans
- muffin liners if desired
- 1 large mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 spiralizer for the zucchini
- 1 nut chopper if nuts are not previously chopped
- 1 small mixing bowl
Ingredients
- 1 cup dried cranberries (or you can use raisins or chopped dates)
- 3 cups zucchini shredded, (about 1 ½ medium size zucchini)
- 2 large eggs
- 2 3/4 cups gluten free flour (you can also use regular flour)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. ginger
- 1/4 tsp. sea salt
- 1 cup maple syrup (or 1 1/3 cups sugar)
- 2 tsp. vanilla extract
- 1 cup walnuts chopped
- 3/4 cup unsalted butter melted (1 1/2 sticks)
Instructions
- Preheat oven to 425°.
- Whisk eggs, maple syrup and vanilla in a large mixing bowl.
- Stir in the melted butter and zucchini.
- Combine GF flour, baking soda, baking powder, salt, nutmeg, ginger and cinnamon in a small mixing bowl.
- Add to zucchini mixture with walnuts and cranberries (or raisins).
- Grease muffin pan (or use paper liners and spray the paper liners with cooking spray).
- Fill the muffin tins to the top, evenly distributing the muffin batter.
- Bake at 425° for 5 minutes.
- Reduce temperature to 350° and continue baking for 15-20 additional minutes, or until a toothpick inserted in center comes out clean.
- Allow muffins to cool about 5 minutes before removing from tins and placing on wire rack.
Notes
Recipe adapted from Simply Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
Gluten Free Zucchini Muffins are outstanding!
Our neighbors loved the way the maple syrup flavored these tasty muffins.
Gluten Free Zucchini Muffins are hearty and filling.
These muffins also freeze well if you want to make them in advance and warm them up for breakfast later.
You may also enjoy these delicious recipes!
Healthy Gluten Free Banana Blueberry Muffins
Healthy Gluten Free Blackberry Muffins
Healthy Gluten Free Strawberry Banana Muffins
Gluten Free Zucchini Muffins
Equipment
- 2 regular 12-tin muffin pans
- muffin liners if desired
- 1 large mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 spiralizer for the zucchini
- 1 nut chopper if nuts are not previously chopped
- 1 small mixing bowl
Ingredients
- 1 cup dried cranberries (or you can use raisins or chopped dates)
- 3 cups zucchini shredded, (about 1 ½ medium size zucchini)
- 2 large eggs
- 2 3/4 cups gluten free flour (you can also use regular flour)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. ginger
- 1/4 tsp. sea salt
- 1 cup maple syrup (or 1 1/3 cups sugar)
- 2 tsp. vanilla extract
- 1 cup walnuts chopped
- 3/4 cup unsalted butter melted (1 1/2 sticks)
Instructions
- Preheat oven to 425°.
- Whisk eggs, maple syrup and vanilla in a large mixing bowl.
- Stir in the melted butter and zucchini.
- Combine GF flour, baking soda, baking powder, salt, nutmeg, ginger and cinnamon in a small mixing bowl.
- Add to zucchini mixture with walnuts and cranberries (or raisins).
- Grease muffin pan (or use paper liners and spray the paper liners with cooking spray).
- Fill the muffin tins to the top, evenly distributing the muffin batter.
- Bake at 425° for 5 minutes.
- Reduce temperature to 350° and continue baking for 15-20 additional minutes, or until a toothpick inserted in center comes out clean.
- Allow muffins to cool about 5 minutes before removing from tins and placing on wire rack.
4 Comments
valerie swanson
January 20, 2023 at 3:18 pm
Thank you for this muffin recipe. My first to bake anything gluten free and they turned out really well. My husband has just discovered that G eating does help him feel better. I appreciate your great info. on how to bake and what works best and what does not. I’m plan to share with my friend who is newly GF also.
Looking forward to the next recipe!!
Teresa
January 21, 2023 at 10:46 am
Hi Valerie. I’ve been experimenting with gluten free products for ten years now. I’ve found that almost all of the available flours today are much better than they were ten years ago. My personal favorite is Cup4Cup. But I’ve even used a Great Value (Walmart) brand with great success (this past Christmas). You can pretty much choose any recipe on my blog (or others) and substitute GF flour one-to-one for regular flour now and have excellent results. I do it ALL the time. 🙂 So glad you and your husband enjoyed the recipe.
Marsha Johnson
November 2, 2020 at 11:37 am
These are my absolute favorite fall and holiday muffins. Thanks for adding them to your blog so others can enjoy❤️
Teresa
November 4, 2020 at 8:14 am
Thanks, Marsha. 🙂 Everyone I served these to raved over them…including my husband who doesn’t usually care for GF baked goods!