Moist Gluten-Free Zucchini Muffins with Cinnamon Oil-Free Option

These gluten-free zucchini muffins are a family favorite and a great way to use garden zucchini. Shredded zucchini keeps the muffins moist and tender while adding pretty green flecks throughout. The recipe is simple — no electric mixer required — and the muffins are ready in about 30 minutes, making them ideal for weekend breakfasts or quick snacks.

The batter comes together with a whisk and two bowls. I usually leave the muffins plain to enjoy the subtle sweetness and cinnamon, but they’re easy to customize: fold in chocolate chips, blueberries, or chopped walnuts before baking.

Why You’ll Love This Recipe

• Quick: Ready in under 30 minutes.
• Versatile: Enjoy plain or add mix-ins like chocolate chips or fruit.
• Gluten-free: Uses a 1:1 gluten-free flour blend so texture and flavor aren’t compromised.

Ingredients

Ingredient Notes

Weighing flour produces the most consistent results with gluten-free baking. A food scale prevents packed flour and dense muffins. Also, blot shredded zucchini to remove excess moisture but do not squeeze it completely dry — a little moisture helps produce tender muffins.

• Gluten-free flour blend: Use a measure-for-measure or 1:1 blend that includes xanthan gum for best results.
• Zucchini: About 10 oz (285 g) before blotting, roughly 2 cups shredded after blotting. Grate on the largest holes for texture.
• Applesauce: Unsweetened applesauce adds moisture and a tender crumb.
• Eggs: Use large eggs at room temperature so they incorporate smoothly into the batter.
• Vegetable oil: Neutral oils like canola or grapeseed keep the muffins moist.
• Turbinado sugar: Sprinkled on top for a bit of crunch; coarse raw sugars or granulated sugar can be substituted.

Step-by-Step Instructions

These muffins are easy to make by hand — just follow the steps below and watch the batter’s texture so you don’t overmix.

1. Preheat oven to 375°F (190°C). Line 18 muffin cups with paper liners or use two 12-cup tins and bake in batches.
2. Grate 10 oz (285 g) zucchini on the largest holes of a box grater and blot lightly with paper towels — do not squeeze dry. Set aside.
3. In a medium bowl, whisk together 2 cups (280 g) gluten-free flour blend, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 tablespoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
4. In a large bowl, whisk 3/4 cup (150 g) granulated sugar, 1/2 cup (100 g) brown sugar, 1/3 cup (75 g) vegetable oil, 1/3 cup (90 g) unsweetened applesauce, 2 large eggs (100 g), and 1/2 tablespoon vanilla extract until smooth.
5. Add the dry ingredients to the wet ingredients and stir with a spatula until no streaks of flour remain. Do not overmix.
6. Fold in the grated zucchini until evenly distributed.
7. Using a 3-tablespoon (#20) cookie scoop or a spoon, fill each muffin cup about 3/4 full. Sprinkle the tops with 1 tablespoon (12 g) turbinado or raw sugar.
8. Bake at 375°F for 18–22 minutes, until the tops spring back and a toothpick inserted into the center comes out with a few moist crumbs.
9. Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Recipe FAQs

Expert Tips

• Use a cookie scoop for even portions so muffins bake uniformly.
• Blot the zucchini rather than squeezing it dry to retain moisture for tender muffins.
• Check doneness with a toothpick; tops should be golden and spring back. Muffins are done when a thermometer reads about 200–205°F internal, or a toothpick comes out with a few moist crumbs.

Storage Instructions

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Freezer: Flash-freeze muffins on a baking sheet for about an hour, then wrap individually and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature about an hour before serving.

Serving Suggestions

Serve warm with butter or alongside a savory brunch dish. When zucchini is abundant, double the batch and freeze extras for breakfasts throughout the week.