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.
Angela says
Hi there, I can’t eat oats. What can I sub the oat flour for?
Lea says
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!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Lea, thank you!
Lady Ike says
Can’t wait to try this recipe! Thanks for all your helpful articles too.
Beth Pierce says
I know what I will be baking today! These look so light and fluffy! Delish!
Helen says
Hi Kimberley,
Thank you for this wonderful recipe which I made today – it turned out absolutely perfect. I had courgettes (as we say here in the UK) which had been previously chopped and frozen. I defrosted them and then blitzed in the food processor. I used a sieve to squeeze out the excess water.
I have bags of gluten free oats at home which I also blitzed in the food processor to make the oat flour. I can’t believe how soft and light it came out (I used two loaf tins) and I will definitely be making them again. Absolutely delicious! 😋😋
Kimberly @ The Daring Gourmet says
That’s wonderful, Helen, I’m so glad you enjoyed them, thank you very much! :)
Jacque Hastert says
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.
Taylor says
I love how moist the zucchini makes these muffins! SO delicious!
Dorothy Reinhold says
I can’t wait to mix it up and add some squash. They sounds great!
Sara Welch says
These were not only easy, but delicious too! Looking forward to making these again later this week!
Kim Seghers says
These muffins looks delicious. I bet I could get my kiddo to eat these zucchini muffins.
Allyson Zea says
These muffins are the absolute best gluten-free zucchini muffins I’ve ever tried! Thanks for the recipe!
Patty says
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! :)
Catherine says
I love adding zucchini to my baked goods! It always makes everything super moist!
Lisa Bryan says
I love a good zucchini bread, so I loved how you turned them into muffins!
rebecca says
I love buckwheat flour in baked goods, I need to use more of it! this looks delicious
Neha says
These muffins look so yum! I’d never have guessed that these are gluten free!