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!
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.
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.
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!
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BEST Gluten Free Zucchini Muffins
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.
Jana says
I cannot eat eggs, can I substitute with flax eggs please? :) thanks!
Kimberly @ The Daring Gourmet says
Hi Jana, yes you can.