These gluten free zucchini muffins are perfectly sweet, with fresh & juicy blueberries and a moist crumb. They’re made in one bowl and perfect for an afternoon snack.
I love a good blueberry muffin, but I also love getting veggies in wherever I can, so these gluten free zucchini muffins are the perfect recipe.
They’re made in one bowl, take about 10 minutes to whip up and perfect to have on hand for a simple snack, on the go breakfast or healthy dessert.
The zucchini in the muffins is less about flavor but more about adding moisture to the muffins and sneaking some veggies in. So no, you can’t really taste zucchini in muffins!
If you love this recipe, try my chocolate zucchini muffins or almond flour banana muffins next!
Why you’ll love this recipe
- Easy to make
- Dairy free friendly
- Soft & fluffy
- Freezer friendly
Key ingredients
FLOUR. For these muffins, you will need gluten free all purpose baking flour. I like Bob’s Red Mill 1:1 Baking flour, but anything goes here as long as it has xanthan gum.
I do not recommend almond flour, oat flour or any other gluten free flour substitute here. You definitely need the all purpose to ensure the texture holds up well.
SUGAR. You need both brown and white sugar which create a soft and fluffy texture with the perfect touch of sweetness. I do not recommend any sugar swaps here.
EGGS. Three eggs will help these muffins rise and give them a fluffy texture. Two eggs is my max for using a vegan substitute, so I do not recommend any swaps here to ensure the texture is fluffy and not dense.
BUTTER. I used regular butter, but you can use vegan butter or refined coconut oil if you need these gluten free zucchini muffins to be dairy free.
ZUCCHINI. You need about 1 large zucchini which we will grate into the muffins.
BLUEBERRIES. I like using fresh blueberries, but you can also use chocolate chips, chopped nuts, or just leave them plain.
How to make gluten free zucchini muffins
Preheat the oven to 350 Fahrenheit. Line a standard muffin tin with liners and set aside.
In a mixing bowl, whisk together all wet ingredients until combined.
Whisk in the flour, baking powder and salt, making sure to spoon and level the flour, don’t scoop right from the bag.
Fold in the zucchini and blueberries. The batter will be fairly thick.
Scoop into the muffin tin, filling each about 3/4 of the way up. Top with extra blueberries and a sprinkle of sugar if desired.
Bake for 22-28 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Do you have to peel zucchini?
You can! But you don’t have to. I personally like the look of the green specks in the muffins, but if you prefer them to blend in a bit more (if you’re feeding picky eaters), then you can definitely peel.
Some recipes forzucchini breadand muffins will tell you to squeeze the extra liquid out of the zucchini, but I actually advise against this! I like to keep the zucchini as is, since that extra moisture keeps the muffins moist and fluffy.
How to store
These gluten free zucchini muffins will keep for about 3-4 days at room temperature. I suggest keeping them in a ziplock bag or container so they don’t dry out.
I like to pop one in the microwave for a few seconds so they get nice and warm and taste like they’re freshly baked.
You can also freeze these muffins! To do so, allow them to cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Let thaw at room temperature and then warm in the microwave for a few seconds before serving.
Try these muffins next!
- Matcha Muffins
- Lemon Blueberry Muffins
- Almond Flour Muffins
Lastly, if you want more recipes straight to your inbox, be sure tosubscribe to my email list. As always, tag me oninstagramif you make this recipe so I can see your creation!
5 from 1 vote
Gluten Free Blueberry Zucchini Muffins
by: claire cary
These gluten free zucchini muffins are perfectly sweet, with fresh & juicy blueberries and a moist crumb. They're made in one bowl and perfect for an afternoon snack.
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Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins
12
Ingredients
Wet
- 3 eggs room temperature
- ½ cup light brown sugar
- ⅓ cup white sugar
- ½ cup butter melted
- 1 teaspoon vanilla
Dry
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup shredded zucchini
- 1 scant cup blueberries
US Customary – Metric
Instructions
Preheat the oven to 350 Fahrenheit.
Line a standard muffin tin with liners and set aside.
In a mixing bowl, whisk together all wet ingredients until combined.
Whisk in the flour, baking powder and salt, making sure to spoon and level the flour, don't scoop right from the bag.
Fold in the zucchini and blueberries. The batter will be fairly thick.
Scoop into the muffin tin, filling each about 3/4 of the way up. Top with extra blueberries and a sprinkle of sugar if desired.
Bake for 22-28 minutes or until a toothpick comes out clean.
Let cool in the tray for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
To make these dairy free, swap the butter for vegan butter or refined coconut oil.
Serving: 1mufifn / Calories: 215kcal / Carbohydrates: 31g / Protein: 4g / Fat: 9g / Fiber: 2g / Sugar: 16g
