Gluten Free Zucchini Bread Muffin Recipe

Moist, tender, and naturally sweetened, this Gluten-Free Zucchini Bread Muffin recipe is the perfect way to enjoy a wholesome treat without compromising on flavor. Packed with nutritious grated zucchini, almond flour, and a touch of gluten-free all-purpose flour, these muffins boast a light yet hearty texture. Infused with cinnamon, vanilla, and your choice of golden honey or maple syrup, they deliver a delightful balance of sweetness and spice. These muffins are quick to prepare, requiring only 15 minutes of prep time, and can be customized with optional add-ins like walnuts or chocolate chips for an extra indulgent twist. Whether enjoyed as a grab-and-go breakfast, a nourishing snack, or a guilt-free dessert, these gluten-free delights will leave everyone reaching for seconds. Perfectly moist and freezer-friendly, they’re a must-try for gluten-free baking enthusiasts and zucchini lovers alike!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups Zucchini, grated
• 2 cups Almond flour
• 0.5 cups Gluten-free all-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 3 Eggs
• 0.5 cups Honey or maple syrup
• 1 teaspoon Vanilla extract
• 0.25 cups Coconut oil, melted
• 0.5 cups Chopped walnuts or chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray it lightly with non-stick cooking spray.

Step 2

Grate the zucchini and use a clean kitchen towel or paper towel to squeeze out excess moisture. Set aside.

Step 3

In a large bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, and salt.

Step 4

In a separate bowl, whisk together eggs, honey or maple syrup, vanilla extract, and melted coconut oil until well combined.

Step 5

Add the wet ingredients to the dry ingredients and mix until just combined. Don't overmix.

Step 6

Gently fold in the grated zucchini. If using walnuts or chocolate chips, fold them in now as well.

Step 7

Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for about 5 minutes before transferring them onto a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	(1090.5g)

Amount per serving	% Daily Value*
Calories	3297.9

Total Fat 251.9g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 2149.5mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 35.0g	0%
Total Sugars 117.4g
Protein 86.6g	0%

Vitamin D 123IU	0%
Calcium 676.8mg	0%
Iron 15.8mg	0%
Potassium 1764.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 9.8%

Carbs: 25.8%