Gluten Free Zucchini Bread Muffin Recipe
Moist, tender, and naturally sweetened, this Gluten-Free Zucchini Bread Muffin recipe is the perfect way to enjoy a wholesome treat without compromising on flavor. Packed with nutritious grated zucchini, almond flour, and a touch of gluten-free all-purpose flour, these muffins boast a light yet hearty texture. Infused with cinnamon, vanilla, and your choice of golden honey or maple syrup, they deliver a delightful balance of sweetness and spice. These muffins are quick to prepare, requiring only 15 minutes of prep time, and can be customized with optional add-ins like walnuts or chocolate chips for an extra indulgent twist. Whether enjoyed as a grab-and-go breakfast, a nourishing snack, or a guilt-free dessert, these gluten-free delights will leave everyone reaching for seconds. Perfectly moist and freezer-friendly, they’re a must-try for gluten-free baking enthusiasts and zucchini lovers alike!
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Recipe Information
Ingredients
- 1.5 cups Zucchini, grated
- 2 cups Almond flour
- 0.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 3 Eggs
- 0.5 cups Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cups Coconut oil, melted
- 0.5 cups Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray it lightly with non-stick cooking spray.
Grate the zucchini and use a clean kitchen towel or paper towel to squeeze out excess moisture. Set aside.
In a large bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together eggs, honey or maple syrup, vanilla extract, and melted coconut oil until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Don't overmix.
Gently fold in the grated zucchini. If using walnuts or chocolate chips, fold them in now as well.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them onto a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 117.4 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 677 mg | 52% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1765 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
