Now you can make the best gluten-free zucchini muffins using these easy baking tips! Here you will learn how to make zucchini muffins with gluten-free flour with perfect moist, light, and fluffy results. Follow three simple steps - blotting zucchini, letting the batter rest, and baking at a lower temperature - to become an effortless gluten-free muffin expert!
Line standard-size muffin cups with paper liners or grease with nonstick cooking spray. The oven preheats later while the muffin batter rests. (This allows time for the gluten-free starches to soften and hydrate with the liquids.)
Grate zucchini and lay in a double layer paper towel or dish towel. Squeeze gently to soak up excess water and set aside.
2 cups (340 g) grated zucchini
In a large bowl whisk together egg, sugar, packed brown sugar, vegetable oil, and vanilla extracts. Stir in slightly dried zucchini.
1 large egg, ½ cup (100 g) granulated sugar, ½ cup (117 g) packed brown sugar, ¼ cup (55 g) canola oil or coconut oil, 2 teaspoons vanilla extract
Add flour, baking powder, baking soda, and cinnamon. Stir until very well combined, and no flour pockets remain. If using chocolate chips, stir in.
1 ½ cup (214 g) all purpose gluten free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ½ cup (optional) miniature semi-sweet chocolate chips
Preheat the oven to 350°F. While the oven is preheating, use a large trigger scoopto distribute the batter between the muffin cups or fill each cup about ⅔ full. The muffins should sit 15-20 minutes before baking.
Bake for 23-25 minutes, our until the tops are set and lightly spring back when touched. Cool in pan for 5 minutes before turning onto a wire rack.
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Notes
Dairy-Free Note
The ingredients in these muffins are also dairy free. However the recommended flour, Cup4Cup, does contain milk powder. King Arthur Measure-for-Measure makes a good runner up.Also, if you are making gluten-free zucchini chocolate chip muffins, be sure to use dairy-free chocolate chips, such as Enjoy Life mini chocolate chips.
Storing and Freezing
Once they have completely cooled store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or they will dry out.For optimal freshness, I freeze gluten-free muffin leftovers right away since they don’t stay fresh as long. Wrap the muffins in plastic wrap and place in a freezer-safe container or freezer bag up to 3 months.