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Home » BEST Whole Grain Zucchini Muffins (GF)

BEST Whole Grain Zucchini Muffins (GF)

August 20, 2019

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Wonderfully moist, fluffy and packed with flavor, these gluten free zucchini muffins are so delicious that no one will ever guess they’re gluten free!

gluten free zucchini muffins bread recipe whole grain best buckwheat oat flour

I’m not a fan of many, probably even most, gluten free recipes because in addition to their texture being dry and sandy their flavor of many of the gluten free flours just isn’t good.  These gluten free zucchini muffins rectify both of those issues and the result is a wonderfully moist texture with a flavor that’s so delicious no one will guess they’re GF.

Are These Muffins “Sandy” and Do They Have That “Gluten Free” Flavor?

No and No.  And the reason is because we’re not using a pre-made gluten free flour blend nor are we using a long list of special gluten free flours (e.g., brown rice flour, white rice flour, potato starch, tapioca starch, etc).  These whole grain zucchini muffins feature two kinds of flour:  Buckwheat flour creates a nice and smooth texture and oat flour contributes a fabulous flavor.  You’re not going to get the typical response of “these are okay considering they’re gluten free.”  More than likely you’ll get a “these are really good!  Seriously, they’re gluten free??”

And of course the addition of the zucchini not only elevates the “healthiness” status of these muffins so you can eat them with slightly less guilt, it also adds moistness to these already fluffy muffins, making these buckwheat zucchini muffins simply irresistible.

gluten free zucchini muffins bread recipe whole grain best buckwheat oat flour

 

Can I Use This Recipe To Make Zucchini BREAD Instead?

You sure can!  These gluten free zucchini muffins will double perfectly as gluten free zucchini bread.  Simply pour the battered into a greased 8×4 or 9×5 inch loaf pan and increase the baking time by 10-15 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Can I Use Yellow Squash Instead?

Absolutely.  You can use zucchini (courgette) and yellow squash interchangeably.  Or, for an added splash of color, you can use a combination of both.  For an autumn variation you can also use grated fresh pumpkin.  The resulting texture will be a little denser but it will also taste great.  If using pumpkin feel free to add some additional spices like clove, nutmeg, ginger and allspice.

We have 4 different varieties of summer squash growing like crazy in our garden right now so I’ve been using it every which way possible.  Zucchini muffins and zucchini bread are always a perfect way to utilize those bountiful summer squash varieties.

Can I Freeze These Muffins?

Yes, you can.

Wrap them well and freeze them for up to 3 months.  Take them out, let them thaw and enjoy.  You can also heat them briefly in the microwave or oven.

gluten free zucchini muffins bread recipe whole grain best buckwheat oat flour

Ready to enjoy some muffins?

Let’s get started!

Finely grate the zucchini.  It will be very wet so give it a squeeze to remove the excess water.

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin.
In a large mixing bowl beat the sugar, butter, eggs and vanilla extract until combined. In a separate bowl combine the flours with the baking powder, salt, baking soda, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and beat until combined. Stir in the zucchini.

Pour the batter into the muffin tins to a little less than 3/4 from the top.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

For an added level of deliciousness you can spread these muffins with cream cheese or cream cheese frosting.

Enjoy!

gluten free zucchini muffins bread recipe whole grain best buckwheat oat flour

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gluten free zucchini muffins recipe whole grain bread best

 

BEST Gluten Free Zucchini Muffins

Kimberly Killebrew
Wonderfully moist, fluffy and packed with flavor, these gluten free zucchini muffins are so delicious no one will ever guess they're gluten free! 
Print Recipe
5 from 13 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 158 kcal

Ingredients
 
 

  • 2/3 cups buckwheat flour
  • 1/2 cup oat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup dark brown sugar
  • 1/3 cup butter (or coconut oil) , melted and cooled
  • 2 large eggs
  • 1 teaspoon quality pure vanilla extract
  • 1 1/4 cup finely shredded zucchini (courgette) or yellow squash

Instructions
 

  • Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin.
  • Finely grate the zucchini.  It will be very wet so give it a squeeze to remove the excess water.  
    In a large mixing bowl beat the sugar, butter, eggs and vanilla extract until combined. In a separate bowl combine the flours with the baking powder, salt, baking soda, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and beat until combined. Stir in the zucchini.
  • Pour the batter into the muffin tins to a little less than 3/4 from the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • NOTE: This can also be made into zucchini bread. Grease a 8x4 or 9x4 inch loaf pan and increase baking time to 35-40 minutes depending on loaf pan size or until a toothpick inserted into the middle comes out clean.

Notes

*These muffins can be frozen. Wrap tightly and freeze for up to 3 months.
*For an added level of deliciousness you can spread these muffins with cream cheese or cream cheese frosting.

Nutrition

Serving: 1muffin | Calories: 158kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 185mg | Potassium: 153mg | Fiber: 1g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
Keyword Gluten Free Zucchini Muffins
Tried this recipe? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet
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Filed Under: Affiliate, All Recipes, America, Bread, Breakfast, By Country or Region, By Course, By Ingredient, By Type of Dish, Dessert, Disclosure, Food, Gluten Free, North America, Snacks, Vegetarian Tagged With: bread, brown sugar, buckwheat, coconut oil, gluten free, muffins, oat flour, oats, squash, whole grain, zucchini

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15 Responses

  1. Lea says

    July 19, 2020 at 8:42 am

    Made these for Sunday brunch and they were fantastic! I substituted coconut sugar for the brown and omitted the vanilla because we were out. They still turned out great!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 19, 2020 at 10:19 pm

      I’m so glad you enjoyed them, Lea, thank you!

      Reply
  2. Lady Ike says

    September 1, 2019 at 8:57 am

    Can’t wait to try this recipe! Thanks for all your helpful articles too.

    Reply
  3. Beth Pierce says

    August 22, 2019 at 9:59 am

    I know what I will be baking today! These look so light and fluffy! Delish!

    Reply
  4. Jacque Hastert says

    August 22, 2019 at 9:36 am

    My husband loved these and when I told him they were gluten free he didn’t believe me. I think I will keep it a secret that they were zucchini muffins.

    Reply
  5. Taylor says

    August 22, 2019 at 7:03 am

    I love how moist the zucchini makes these muffins! SO delicious!

    Reply
  6. Dorothy Reinhold says

    August 21, 2019 at 5:58 pm

    I can’t wait to mix it up and add some squash. They sounds great!

    Reply
  7. Sara Welch says

    August 21, 2019 at 3:44 pm

    These were not only easy, but delicious too! Looking forward to making these again later this week!

    Reply
  8. Kim Seghers says

    August 21, 2019 at 3:19 pm

    These muffins looks delicious. I bet I could get my kiddo to eat these zucchini muffins.

    Reply
  9. Allyson Zea says

    August 21, 2019 at 1:06 pm

    These muffins are the absolute best gluten-free zucchini muffins I’ve ever tried! Thanks for the recipe!

    Reply
  10. Patty says

    August 21, 2019 at 10:15 am

    I am such a fan of this recipe! The muffins are so moist with the perfect amount of sweetness. What a fantastic recipe! Oh and no, we did not miss the gluten! :)

    Reply
  11. Catherine says

    August 21, 2019 at 10:02 am

    I love adding zucchini to my baked goods! It always makes everything super moist!

    Reply
  12. Lisa Bryan says

    August 21, 2019 at 9:50 am

    I love a good zucchini bread, so I loved how you turned them into muffins!

    Reply
  13. rebecca says

    August 21, 2019 at 9:43 am

    I love buckwheat flour in baked goods, I need to use more of it! this looks delicious

    Reply
  14. Neha says

    August 21, 2019 at 9:40 am

    These muffins look so yum! I’d never have guessed that these are gluten free!

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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