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Amazing Gluten-Free Zucchini Muffins, 4 Tested

Gluten-free zucchini muffins
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Enjoy these moist and delicious gluten-free zucchini muffins, perfect for a healthy snack or breakfast. Made with alternative flours, they’re a delightful treat for everyone.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk together the eggs, sugar, vegetable oil, applesauce, and vanilla extract until well combined.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Fold in the grated zucchini and optional nuts until evenly distributed.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your grated zucchini is well-drained to avoid excess moisture in the muffins.
  • You can substitute almond flour or rice flour for part of the gluten-free all-purpose blend for a different texture.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://savorandpin.com/gluten-free-zucchini-muffins/