Delicious Gluten-Free Zucchini Muffins Recipe

Let me tell you something my dear reader, you won’t believe how delicious and easy to make these Wonderful Gluten Free Zucchini Muffins are. And the best part about them? They are healthy and packed with nutrients!

I know it can be difficult to come up with gluten-free and dairy-free recipes that taste as good as the traditional ones, but trust me when I say these muffins will not disappoint.

Made with fresh zucchini, walnuts, and yogurt, they are perfect for breakfast or as a quick snack during the day. The flavor of cinnamon adds a subtle sweetness that will make your taste buds dance with joy.

But wait, let me tell you more about the health benefits. These muffins are low in calories and high in fiber, thanks to the zucchini and oat flour. They are also packed with healthy fats from canola oil and walnuts. Perfect for anyone trying to eat healthily without sacrificing taste.

So what are you waiting for? Grab a cup of tea, sit back and relax while I walk you through this wonderful recipe for gluten-free zucchini muffins.

Why You’ll Love This Recipe

Wonderful Gluten Free Zucchini Muffins
Wonderful Gluten Free Zucchini Muffins

Dear foodies and health enthusiasts,

I’m here to share with you a delicious recipe that is healthy, gluten-free, and dairy-free! The Wonderful Gluten-Free Zucchini Muffins Recipe is packed with nutrients that your body needs while satisfying your cravings.

Firstly, what’s not to love about muffins? These gorgeous baked treats are perfect for breakfast on-the-go, as an afternoon snack, or even as a sweet dessert. But wait, these aren’t just any muffins – they are made with zucchinis! Yes, you heard that right, zucchinis can be used for baking too.

Why should you love this Wonderful Gluten-Free Zucchini Muffins Recipe? Let me tell you. It’s loaded with fresh shredded zucchinis that add moisture and fluffiness without weighing the muffin down. The recipe includes 1 cup of almond flour, 1/2 cup of tapioca starch, and 2 teaspoons of baking powder to create the best texture for gluten-free muffins.

But it’s not just about being gluten-free. I understand how challenging it can be to find a great tasting gluten-free recipe that doesn’t taste like cardboard. That’s why I’ve worked tirelessly to make sure each ingredient in this recipe plays its part in creating deliciousness that everyone can enjoy.

Furthermore, this recipe is also dairy-free. Instead of using butter or milk, I’ve substituted this with yogurt and canola oil. The Southern staple apple cider vinegar adds a tangy kick that blends perfectly with the warm flavors of ground cinnamon and dark brown sugar.

Lastly, these rich muffins are packed with healthy walnuts that add a crunchy texture and boost the nutritional value of every bite.

In summary, there are numerous reasons why you’ll love this Wonderful Gluten-Free Zucchini Muffins Recipe! Whether you’re looking for a healthier version of your favorite baked treat or you’re just a lover of muffins, these gluten-free and dairy-free zucchini muffins will surely satisfy your taste buds. It’s easy, nutritious, and most importantly, it’s delicious. Give it a try, and thank me later!

Ingredient List

Here are 11 unique photo captions for the recipe:
Here are 11 unique photo captions for the recipe:

This recipe requires a total of 15 ingredients that are all gluten-free, dairy-free, and organic. The ingredient list includes pantry staples, as well as fresh produce that can be easily found in any grocery store. Here are the items you will need:

Dry Ingredients:

  • 1 cup of gluten-free all-purpose flour
  • 1/2 cup of almond flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of guar gum
  • 2 tablespoons of tapioca starch
  • 3/4 cup of dark brown sugar, packed

Wet Ingredients:

  • 2 large eggs, at room temperature
  • 1/2 cup of unsweetened dairy-free yogurt
  • 1/2 cup of canola oil or vegetable oil
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of pure vanilla extract
  • 1 and a half cups of grated and patted dry zucchini (about one medium-sized zucchini)


  • A handful (around ½ a cup) roughly chopped walnuts

Note: You may use any other nuts that you prefer instead.

The Recipe How-To

Now, it’s time to dive into the recipe! Don’t be intimidated by the long ingredient list, as these gluten-free zucchini muffins are actually quite simple to make. Just be sure to follow the instructions closely and measure your ingredients accurately.


To make these gluten-free zucchini muffins, you’ll need the following ingredients:

  • Flours: 1 cup of gluten-free baking flour, 1/2 cup of almond flour, and 1 1/2 cups of tapioca starch
  • Leavening agents: 1 teaspoon of baking powder, 2 teaspoons of ground cinnamon, 1 teaspoon of baking soda, and 2 teaspoons of guar gum
  • Salt: A pinch of salt
  • Zucchini: 2 cups of grated zucchini (about 1-2 large zucchinis), squeezed to remove excess moisture and with the seeds removed
  • Wet ingredients: 2 large eggs, 3/4 cup of canola oil or vegetable oil, 3/4 cup of granulated sugar, 1/4 cup of dark brown sugar, 1/2 cup of plain yogurt, and 1 tablespoon of apple cider vinegar
  • Mix-ins: Chopped walnuts (optional)


Here’s a step-by-step guide on how to make these delicious gluten-free zucchini muffins:

  1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the gluten-free baking flour, almond flour, tapioca starch, baking powder, cinnamon, baking soda, guar gum, and salt until well combined.
  3. In another mixing bowl, beat together the eggs, canola oil or vegetable oil, granulated sugar, brown sugar, yogurt, and apple cider vinegar until well combined.
  4. Slowly add the wet mixture to the dry mixture, beating together until just combined. Be careful not to overmix the batter, as this can result in dense muffins.
  5. Add in the grated zucchini and chopped walnuts (if using), and fold in gently with a spatula until just incorporated.
  6. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 of the way full.
  7. Bake for 20-25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free zucchini muffins make a great on-the-go breakfast or snack, and they’re perfect for meal prep. They also freeze well, so you can make a big batch and save some for later. Enjoy!

Substitutions and Variations

 A batch of freshly-baked, gluten-free zucchini muffins ready to be devoured!
A batch of freshly-baked, gluten-free zucchini muffins ready to be devoured!

When it comes to substitutions and variations for this wonderful gluten free zucchini muffins recipe, the options are endless! Feel free to play around with different types of nuts, such as chopped almonds or pecans instead of walnuts.

If you don’t have any yogurt on hand, you can substitute it with an equal amount of sour cream. For a dairy-free option, replace the yogurt with coconut yogurt or almond milk yogurt.

In case you’re allergic to eggs, replace each egg in the recipe with 1/4 cup of unsweetened applesauce to help bind the ingredients together. Alternatively, you can also use a commercial egg replacement product.

If you want to spice things up and give these muffins a different flavor profile, add 1/2 teaspoon of nutmeg or allspice in addition to the ground cinnamon. You could also substitute the zucchini with shredded carrots for some variety.

For those who prefer vegan baked goods, swap out the eggs by combining 2 tablespoons of ground flax seeds with 6 tablespoons of water and letting it sit for 5 minutes before adding it to the wet ingredients.

Additionally, if you want to increase the nutritional value of these muffins even further, consider using different types of flour. Try almond flour or oat flour in place of the gluten-free all-purpose flour for added protein and fiber. If you’re looking for a coconut flavor in your muffins, use coconut flour instead.

Overall, this wonderful gluten-free zucchini muffin recipe is incredibly versatile and customizable. Don’t be afraid to experiment and make it your own!

Serving and Pairing

 These nutritious muffins make the perfect breakfast, snack or dessert.
These nutritious muffins make the perfect breakfast, snack or dessert.

As you take out the wonderful gluten-free zucchini muffins from the oven, a warm and cozy aroma fills your kitchen. You’re already salivating, imagining biting into one of these delicious muffins.

Let them cool for a bit until they reach room temperature. While still warm, these muffins have a fluffy texture that just melts in your mouth. As they cool down, the muffins become more dense and moist, which makes them perfect for breakfast or a snack.

These muffins pair well with different types of drinks. A cup of black coffee or tea is an excellent choice if you enjoy bold flavors. If you want something lighter, opt for green tea or herbal tea. For those who like a sweet treat, hot chocolate or latte would be a great match.

If you’re serving these muffins for brunch or a special occasion, consider adding some toppings. One option is to sprinkle chopped walnuts on top of the muffin before baking them. This creates a slight crunch and provides added nutrition to your muffin.

A dollop of yogurt on top of each muffin can also make them look and taste even better. Greek yogurt works magic here, as it provides a tangy flavor to balance the sweetness of the muffin batter.

Finally, for an extra layer of decadence, drizzle some honey on top of each muffin. The honey’s sweetness aligns perfectly with the comforting flavors present in the zucchini muffin recipe.

Enjoy these wonderful gluten-free zucchini muffins at any time of day – with your morning coffee or in the afternoon as a quick pick-me-up snack – and pair them with your favorite drink or toppings to elevate their flavors even further.

Make-Ahead, Storing and Reheating

 Whip up a batch of these easy-to-make muffins for a tasty and healthy treat.
Whip up a batch of these easy-to-make muffins for a tasty and healthy treat.

These delightful gluten-free zucchini muffins can be made ahead of time and stored easily without losing their freshness. After all, who wouldn’t want to indulge in a scrumptious breakfast or a healthy snack on-the-go? Whether you want to prepare them the night before or make them several days in advance, these mouth-watering muffins will always taste fresh when you’re ready to eat them.

To make sure your muffins stay fresh, you can store them at room temperature in an airtight container for up to two days. Once you’ve made your muffins, allow them to cool completely before storing them. This will prevent moisture buildup and help preserve their texture.

For longer storage, place them in the refrigerator or even freeze them. When refrigerated, the muffins will last up to five days. If you’re planning on freezing your muffins, wrap each one securely in plastic wrap or aluminum foil before putting it into a freezer bag. They will keep for about three months in the freezer.

When you want to reheat these delicious zucchini muffins, there are a few options to choose from. One way is to just let the muffin come back to room temperature on its own, but if you prefer eating them warm, then place the muffin in an oven preheated to 350°F (175°C) for 5 minutes or so. Alternatively, microwave it for about 15 seconds at a time until warmed through.

Having these gluten-free zucchini muffins on hand means that you’ll always have a quick and easy meal available without having to worry about any added chemicals or preservatives found in store-bought baked goods. So go ahead and enjoy this tasty treat any time of day!

Tips for Perfect Results

 These muffins are so delicious, you won't believe they're gluten-free and dairy-free.
These muffins are so delicious, you won’t believe they’re gluten-free and dairy-free.

When it comes to baking, I always strive for perfection. That’s why I’m happy to share some tips that can help you achieve the same with this gluten-free zucchini muffin recipe.

1. Use freshly shredded zucchini

To avoid a dense and soggy texture, make sure to use freshly shredded zucchini. Zucchini has a high water content and becomes watery when it sits for too long. So shred the zucchini just before making the batter.

2. Squeeze out excess water

Before adding the shredded zucchini to your batter, make sure to squeeze out as much water as possible. Use a cheesecloth or a clean kitchen towel to squeeze out the excess water. This will prevent the muffins from becoming mushy.

3. Don’t overmix

Overmixing the batter can lead to tough and dry muffins. Mix the ingredients until they are just combined. Lumps in the batter are okay; they will disappear during baking.

4. Use an ice cream scoop

Using an ice cream scoop or a large spoon will help you fill the muffin cups evenly. This is important because even baking ensures that all the muffins come out perfectly cooked.

5. Add walnuts for crunch

Add chopped walnuts to your batter for extra crunch and nuttiness. Walnuts also add healthy fats and protein to your muffins.

These tips will surely help you bake the perfect gluten-free zucchini muffins.


As with any recipe, questions might arise. For this particular one, there may be inquiries about gluten-free ingredients, dairy-free substitutions, and the types of flour to use. In this section, I will address frequently asked questions and provide helpful answers to ensure that you have a successful baking experience.

How do you make gluten free muffins less dense?

When preparing gluten-free baked goods, adding more liquid to the flour blends can help to prevent graininess and create a more moist texture. However, it is crucial to eliminate the extra moisture during the baking process to avoid a mushy consistency. The most effective method to achieve this is by baking the goods for a longer time.

Do you remove seeds from zucchini for bread?

When dealing with large zucchinis, it’s essential to remove the seeds before using them in recipes. The reason being the seeds have reached their mature state and tend to be bitter and unpalatable, which can ruin the taste of a recipe. Therefore, it’s advisable to scoop out the seeds from the zucchini flesh before incorporating it into any dish.

How do you shred zucchini for muffins?

Let’s start preparing the zucchini by giving it a good wash and dry. Once you’ve taken care of that, trim off both tips of the zucchini.
You can get started on shredding the zucchini by grabbing a grater and a bowl or cutting board. Hold the grater with one hand and take the zucchini with the other. Start running one side of the zucchini over the grater and continue until you have shredded as much of the zucchini as possible.

What are the benefits of zucchini muffins?

Zucchini is a wonderful food that contains a lot of antioxidants which are essential for maintaining overall health. Including zucchinis in your diet can also contribute to healthy digestion, reduce blood sugar levels, improve heart health, strengthen vision, and even aid in weight loss efforts. So, let’s dive into a delicious and healthy recipe that incorporates this superfood!

Bottom Line

In conclusion, the recipe for Wonderful Gluten Free Zucchini Muffins is not only delicious but also highly nutritious. By using gluten-free ingredients such as almond flour, tapioca starch, and guar gum, these muffins are perfect for those with gluten sensitivities. In addition, the use of dairy-free ingredients such as yogurt and canola oil makes them suitable for those with lactose intolerance.

What’s more, the versatility of this recipe allows for various substitutions and variations, such as the addition of walnuts or switching out zucchini for carrots. Plus, they are incredibly easy to make and can be stored for future consumption.

I highly recommend this recipe to anyone looking for a healthier alternative to traditional muffins. Not only do they taste amazing, but they also provide crucial nutrients that our bodies need. So go ahead and whip up a batch of these Wonderful Gluten Free Zucchini Muffins today – your taste buds and body will thank you!

Wonderful Gluten Free Zucchini Muffins

Wonderful Gluten Free Zucchini Muffins Recipe

A combination and modification of recipe#185599 & recipe#360337 that turned out very well!
No ratings yet
Prep Time 25 mins
Cook Time 25 mins
Course Dessert
Cuisine Gluten-free
Servings 8 large muffins
Calories 290.6 kcal


  • 1 cup dark brown sugar (I use a little less, unpacked)
  • 1/2 cup brown rice flour
  • 1/4 cup plus 1/3 cup tapioca starch
  • 1 teaspoon guar gum (may substitute xanthan gum ~ corn derived)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon allspice plus 1/8 tsp ground cloves plus 1 1/4 tsp ground cinnamon (or I use 1/3 tsp Another Allspice Substitute (Halal) plus 1 tsp ground cinnamon)
  • 1 tablespoon organic apple cider vinegar or 2 teaspoons gf baking powder
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla, paste (Add a bit more if you use the typical vanilla)
  • 1 large egg (or use 2 Ener-G egg replacer eggs)
  • 1/2 cup balkan yogurt
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts


  • Mix dry ingredients.
  • Mix wet ingredients.
  • Combine both mixtures.
  • Stir in chopped walnuts and shredded zucchini.
  • Let batter sit 15 minutes.
  • Scoop into lined muffin tins generously.
  • Bake at 350F for about 25 minutes (until a skewer comes out clean).

Add Your Own Notes


Serving: 93gCalories: 290.6kcalCarbohydrates: 36.9gProtein: 3.4gFat: 15.3gSaturated Fat: 1.7gCholesterol: 25.2mgSodium: 255.9mgFiber: 1.1gSugar: 28.1g
Keyword < 60 Mins, Breads, Brunch, Egg-free, Free Of..., From Scratch, Quick Breads, Vegetable
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