Zucchini Muffins

Zucchini Muffins | The Gluten-Free Homemaker
Friends gave us a couple of large zucchini last week. I had one left that was getting soft and shriveled so I decided it would be best to put it into a baked product.

We had these muffins for breakfast this morning, and everyone loved them. I’m going to give you the single recipe, but I always make a double recipe of muffins. We like having them around for snacks or breakfast the next morning.

Zucchini Muffin Cut | The Gluten-Free Homemaker

4.0 from 2 reviews
Zucchini Muffins
Recipe type: Breakfast
Serves: Makes 12 mufins
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • ½ cup sugar
  • 1 teaspoon xanthan gum
  • 1½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅓ cup oil
  • 2 eggs
  • 2 Tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini
  • ½ cup chopped nuts*
  1. Preheat oven to 400°.
  2. Combine the flours, starches, sugar, xanthan gum, cinnamon, salt, baking soda, and baking powder in a mixing bowl.
  3. Add the oil, eggs, milk, and vanilla. Stir to mix well.
  4. Stir in the zucchini and nuts.
  5. Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.
  6. Cool for a few minutes in the pan then transfer to a wire rack.
  7. *Toasting the nuts before adding them to the batter brings out their flavor. It is best to toast them whole and then chop them. I usually forget that, however, and toast them after they are chopped. You just have to watch them very carefully because they will easily burn.


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  1. Kathryn says

    These do look wonderful!

    Do you have a recommendation for banana bread? Maybe replace the zuccini in this recipe with bananas? My husband loves banana bread & i haven't found a good recipe yet. The one i tried yesterday came out so heavy.

    Thanks so much! As always i love reading your blot. :)

  2. Linda says

    Kathryn, Yes, I would try subbing banana for the zucchini. I have a pumpkin bread recipe that is similar to this one and uses 1 c. pumpkin, so banana should work well.

    Your flour mix might be what made it heavy, especially if there is a lot of rice flour.

    Let me know if you give it a try.

  3. thewholegang says

    Yum, Now you’ve gone and made me hungry and I don’t have any of those good looking muffins. Time to raid the frig.

  4. The Gluten-free 'Dish' says

    Oh this looks great! Just yesterday I was cutting up zucchini thinking I should save these for muffins. I’ll have to go see how many are left so I can make these today! I’m hungry too!

  5. Mamasimpson says

    These are SO good and easy to make. I made them for breakfast with 2 little helpers (5&2). We will be making these again. Thanks for a delicious recipe.

  6. Linda says

    I'm not experienced in baking without eggs, but I would try using egg replacer powder. Sorry I can't be of much help. I'd like to hear how they turn out if you try it.

  7. Anonymous says

    This is the best GF muffin recipe EVER! We even made loaves of quick-bread by subbing yellow squash and raisins and baking at 375 for 30-35 minutes. We've also done banana-chocolate chip muffins. THANKS!!!!


  8. Rosemary says

    I cannot buy sorghum flour in the UK – what could I use instead please? Also how many teaspoons make one of your tablespoons, as I think it may differ here.

    • says

      Rosemary ~ I would use more brown rice flour, or millet flour if you have it. We have 3 teaspoons to a Tablespoon. Thanks for stopping by.

  9. Stacey says

    These are fantastic! I’ll enjoy them with my morning coffee! Thank you so much for all your wonderful recipes.

  10. Shari says

    Just made these this afternoon and they are wonderful. This is only my second or third attempt at gluten-free baking; the first attempt was banana muffins which looked beautiful in the oven but then fell. These turned out perfectly!
    I did add about a 1/3 cup of ground flaxseed to them; my family likes the nutty flavor, plus it helps add fiber and Omega 3s.

    I will be following your website from now on!

  11. says

    These are so yummy! My daughter keeps begging me to make them all the time. I’m going to post a link to these on my blog, if you don’t mind! Thanks

  12. denise says

    Thank you for sharing this recipe, AWESOME!!! I froze some the rest stored in Tupperware and left on counter and 3 days later still very moist and delicious!!

  13. Bonnie says

    Instead of the different flours, how much all purpose gluten free flour would you suggest using?

  14. Holly says

    Any suggestions oh how to substitute potato abd tapioca starch? My daughter is allergic to that, gluten, corn and bananas. Lucky me trying to bake for her.

  15. Darlene Sogn says

    I am just starting to go gluten free & these look yummy. Most gluten free breads are dry that I have bought at the store. Looking forward to trying this one. Thanks!

  16. Sherri DeYoung says

    Is this recipe suppose to be heavy or really thick? I followed it and the batter was stiff and thick. It looked like I would maybe get 6 muffins, so I added more milk to thin it down and got 10 muffins.

  17. Suzanne says

    Mine did not turn out smooth..I had to substittute the eggs for egg replacer maybe that it why my mix was not wet enough. I baked them anyhow and they tasted great. Any suggestions for the next batch??

    • says

      I’m sure using egg replacer would make a difference, but I don’t have experience with that. Maybe you need to add more milk. I’m sorry I can’t be more help.

  18. Kristy Pavlica says

    Can you use a cup 4 cup mix in place of all the flours and xanthum gum?? And still follow the rest of the recipe?? Thanks in advance.

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