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!

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% Daily Values based on a 2,000 calorie diet

Step 1

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.)

Step 2

Grate zucchini and lay in a double layer paper towel or dish towel. Squeeze gently to soak up excess water and set aside.

Step 3

In a large bowl whisk together egg, sugar, packed brown sugar, vegetable oil, and vanilla extracts. Stir in slightly dried zucchini.

Step 4

Add flour, baking powder, baking soda, and cinnamon. Stir until very well combined, and no flour pockets remain. If using chocolate chips, stir in.

Step 5

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.

Step 6

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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