Moist Gluten-Free Zucchini Muffins with Oil

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!

Prep Time 10

Cook Time 23

rest 15

Total Time 48

Servings

Author Melissa Erdelac

Ingredients

2 cups (340 g) grated zucchini about 1 medium
1 large egg
½ cup (100 g) granulated sugar
½ cup (117 g) packed brown sugar
¼ cup (55 g) oil any preferred
2 teaspoons vanilla extract
1 ½ cup (214 g) all purpose gluten free flour Cup4Cup brand is recommended
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ cup (optional) miniature semi-sweet chocolate chips

Instructions

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 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 granulated sugar, ½ cup packed brown sugar, ¼ cup 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 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.

Notes

Dairy-Free Note

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. Also, be sure to read the ingredient label on the GF flour because some blends do contain milk powder.

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.

Nutrition