Description
Delight in these moist and flavorful Gluten-Free Zucchini Muffins, made with grated zucchini and a perfect blend of gluten-free flour and warm spices. Ideal for a healthy snack or breakfast, these muffins offer a naturally sweet taste with the option to add chocolate chips or nuts for extra texture. They’re easy to prepare and a wonderful way to enjoy a gluten-free treat.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
Wet Ingredients
- 1 cup grated zucchini
- ½ cup granulated sugar (or coconut sugar for a healthier option)
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup chocolate chips (optional)
- ½ cup chopped nuts (optional)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract, mixing thoroughly until the mixture is smooth and slightly thickened.
- Mix Zucchini Into Wet Ingredients: Fold the grated zucchini into the wet mixture, ensuring it is evenly incorporated to add moisture and texture to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Optional Extras: If using, fold in chocolate chips and/or chopped nuts gently into the batter for added flavor and crunch.
- Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and lightly grease a muffin pan or line it with paper liners for easy removal.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about 2/3 full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully baked.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute granulated sugar with coconut sugar for a healthier option.
- Use melted coconut oil instead of vegetable oil for a subtle coconut flavor and healthier fat.
- Adding chocolate chips and nuts is optional but recommended for added texture and taste.
- Be careful not to overmix the batter to keep your muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure the grated zucchini is not too watery; if needed, squeeze out excess moisture before adding to the batter.
