Perfect Gluten-Free Zucchini Muffins (Easy Tips)

Name: Perfect Gluten-Free Zucchini Muffins (Easy Tips)
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups grated zucchini (about 1 medium); 1 egg; ½ cup granulated sugar; ½ cup packed brown sugar; ¼ cup canola oil or coconut oil; 2 teaspoons vanilla extract; 1 ½ cup all purpose gluten free flour (Cup4Cup brand is recommended - see recipe notes for dairy-free); 1 teaspoon baking powder; ½ teaspoon baking soda; 1 ½ teaspoon ground cinnamon; ½ cup (optional) miniature semi-sweet chocolate chips

7 steps

Prep:10minCook:23min

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!

Updated at: Mon, 22 Jan 2024 17:50:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories170.6 kcal (9%)

Total Fat6.6 g (9%)

Carbs30.2 g (12%)

Sugars17 g (19%)

Protein1.3 g (3%)

Sodium83.4 mg (4%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupszucchini

grated

1egg

½ cupgranulated sugar

2 teaspoonsvanilla extract

1 ½ cupall purpose gluten free flour

Cup4Cup brand is recommended, see recipe notes for dairy-free

1 teaspoonbaking powder

½ teaspoonbaking soda

1 ½ teaspoonground cinnamon

½ cupminiature semi-sweet chocolate chips

optional

Instructions

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.

Step 7

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