Easy Gluten-Free Zucchini Muffins (Dairy-Free)
Whisk up a batch of moist and fluffy gluten-free zucchini muffins. Also dairy-free, this easy recipe is the best way to use up extra zucchini!
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Servings: 15
Calories: 182kcal
Ingredients
- 1 1/2 cups gluten-free all-purpose flour*
- 1 cup granulated sugar
- 3/4 teaspoon xanthan gum*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 2 cups fresh zucchini shredded*
- 1/2 cup raisins optional
Instructions
- Pre-heat your oven to 350º F. Don't forget to either grease your muffin tin, or you can line it with cupcake liners.
- In a large bowl, whisk together the flour, sugar, xanthan gum, baking powder, baking soda, salt, and cinnamon.
- If you want them, add the raisins to a small bowl and sprinkle with about ½ teaspoon of the flour mixture. This will help keep them from sinking to the bottom.
- In a small bowl, whisk together the eggs and oil.
- Add the egg mixture to the dry ingredients, and blend just until combined.
- Stir in the zucchini and raisins, if using.
- Pour the batter into the cupcake liners, one by one, until they're about 2/3 of the way full.
- Bake at 350° F for 12-15 minutes, or until a toothpick or cake tester inserted in the middle of a muffin comes out clean.
- Remove the muffins from the oven and let cool on a wire rack.
- That's it! Lather them with dairy-free or vegan butter and enjoy.
Notes
*I make this recipe with Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results. Keep in mind, different gluten-free flours can give different results.
*Some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give the muffins a soapy flavor.
*To shred your zucchini, simply rub it on the grater side of any box or cheese shredder. Be sure to cut the ends off first. Once you get the hang of it, you'll be able to knock out a large number of zucchini fruit in a short amount of time. There is no need to peel the zucchini for this recipe.
*If you are not able to find fresh zucchini, it is also possible to use frozen zucchini, substituting 1:1 for the fresh zucchini in this recipe. If buying from the store, be sure to find frozen zucchini spirals, not chopped. Once thawed, you can then slice these up to match the size of freshly shredded zucchini. No, it won't taste the same, but it will still be very delicious!
How should I store them, and how long will they last?
Stored in an airtight container, regular freshly baked zucchini muffins will last up to 7 days in the fridge. However, gluten-free muffins usually only keep well for 2-3 days; after that, they start to lose their texture and can even grow more dense.
Can I freeze gluten-free dairy-free zucchini muffins?
You can freeze your zucchini muffins either wrapped in plastic wrap or placed in an airtight container for up to 2-3 months. To thaw, just place them on the counter at room temperature for a couple hours, until completely thawed.
Nutrition
Calories: 182kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 92mg | Fiber: 2g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
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