Gluten Free Zucchini Muffins
These tender and moist gluten free zucchini muffins are packed with zucchini, but you'd never know it! A touch of whole grains make them extra hearty, too.
Yield: 12 muffins
Ingredients
- 3 ¼ cups (310 g) grated fresh zucchini
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; click thru for details)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ⅔ cup (80 g) certified gluten free oat flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (112 g) virgin coconut oil melted and cooled
- 4 (200 g (weighed out of shell)) eggs at room temperature, beaten
- ½ cup (4 fluid ounces) buttermilk at room temperature
- 1 cup (100 g) raisins, chopped nuts, chocolate chips or other small dried fruit
Instructions
- Preheat your oven to 350°F. Grease a standard 12-cup muffin tin and set it aside.
Drain the zucchini.
- Place the grated zucchini in the center of a large clean tea towel (a kitchen towel with a flat weave) or in a fine mesh bag.
- Gather the towel or bag around the zucchini, and twist tightly to squeeze out as much liquid as possible. It should reduce in weight by nearly half.
- Set the zucchini aside.
Make the muffin batter.
- In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt, and sugar, and whisk to combine well.
- Add the grated zucchini and mix to combine, breaking up any clumps.
- Create a well in the center of the dry ingredients and add the coconut oil, eggs, and buttermilk, and mix to combine. The batter will be thick but not stiff.
- Add the chocolate chips, raisins or chopped nuts, and mix until they are evenly distributed throughout the batter.
- Fill the prepared wells of the muffin tins about completely full of batter. With wet fingers, smooth the tops of the batter in the wells.
Bake the muffins.
- Place the muffin tin in the center of the preheated oven. Bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached.
- Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely.
- If you have any leftover batter, repeat with whatever remains.
How to store leftover muffins.
- These muffins freeze very well in a freezer-safe container. Just eliminate as much air as possible from the container before freezing the muffins in a single layer.
- defrost on the counter overnight before serving. They can be refreshed in the toaster oven before serving.
Notes
Originally published on the blog in 2014. In 2020, sugar changed from brown to granulated; muffin size increased; photos and video new; more textual resources added in 2022.