It’s zucchini season—time to make the best gluten-free zucchini muffins. These muffins are tender, light, and full of flavor. Add chocolate chips and chopped walnuts for extra texture and richness. They make a wholesome breakfast or an easy snack the whole family will enjoy.
Why you’ll love this recipe
These gluten-free zucchini muffins with chocolate chips and walnuts are slightly sweet, tender, and airy. The recipe is simple to prepare, freezes well, and is ideal for busy mornings or after-school snacks. The balance of gluten-free flour and almond flour gives a pleasant crumb while the zucchini keeps the muffins moist without being heavy.
Wholesome ingredients
- Shredded zucchini: Grate fresh zucchini using a box grater or food processor. Leaving the skin on adds little green flecks and more fiber. If the zucchini is very wet, squeeze it in cheesecloth or paper towels to remove excess moisture before adding it to the batter.
- Gluten-free flour blend: This recipe works well with common 1:1 blends such as Bob’s Red Mill 1:1 or Namaste Perfect Flour Blend. King Arthur Measure for Measure should perform similarly. This mix does not contain oat flour, so it’s suitable for those avoiding oats.
- Almond flour: Adds a subtle richness and improves the crumb compared with using only gluten-free blend.
- Vegetable oil or butter: Use neutral vegetable oil, melted butter, or coconut oil. For a dairy-free version, stick with oil.
- Chocolate chips & walnuts: Optional but highly recommended for added texture and flavor. You can omit one or both if desired.
Simple steps
- Step 1: Whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Step 2: In a separate bowl, mix oil and eggs, then stir in the grated zucchini.
- Step 3: Add the dry ingredients to the wet mixture and stir until combined.
- Step 4: Fold in chopped walnuts and chocolate chips.
- Step 5: Scoop batter into a muffin tin lined with paper liners (about 1/4 cup per muffin). Top with a few extra chips or nuts if you like.
- Step 6: Bake until lightly golden and a toothpick inserted in the center comes out clean.
Top recipe tips
- Storage: Store muffins at room temperature for a few days in an airtight container. For longer storage, freeze cooled muffins in a freezer-safe bag or container for several months.
- Measure zucchini carefully: Don’t overload the batter with extra zucchini. Excess shredded zucchini adds too much moisture and can make muffins soggy. One medium zucchini typically yields about one cup shredded.
- Drain wet zucchini if needed: Very large or overly ripe garden zucchini contain extra water. If the shredded zucchini seems damp, squeeze out excess moisture before adding.
- Measure flour accurately: Spoon and level flour or weigh it for best results to avoid dry or dense muffins.
- Keep the skin: Leaving the zucchini skin on saves prep time, adds fiber, and creates small green specks in the muffins without affecting texture for most eaters.
Recipe FAQs
Peeling is optional. The skin softens during baking and contributes color, fiber, and nutrients. Leaving the skin on also reduces waste.
If the zucchini is large and seedy, cut around the seed core or halve and scoop out seeds before grating to avoid an unpleasant texture.
Use the small holes on a standard box grater or the grating attachment on a food processor for quick shredding.
One medium zucchini typically yields about one cup of shredded zucchini.
Lightly pack the shredded zucchini into a measuring cup. For the most accuracy, weigh it on a kitchen scale if the recipe provides weight measurements.
More gluten-free muffins
-
Gluten-free Chocolate Chip Banana Muffins
-
Gluten-Free Blueberry Muffins with Streusel
-
Gluten-Free Apple Granola Muffins
-
Gluten-Free Lemon Poppy Seed Muffins
Recipe
Gluten-free Zucchini Muffins (Easy, Dairy-Free)
Ingredients
- 1 1/2 cup gluten-free flour blend (Bob’s 1:1, Namaste, or King Arthur Measure for Measure)
- 1/2 cup almond flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil (or melted butter or coconut oil)
- 2 large eggs
- 1 cup shredded zucchini (drained if needed)
- 3/4 cup chopped walnuts (plus extra for tops if desired)
- 1/2 cup chocolate chips (plus extra for tops if desired)
Instructions
- Preheat oven to 350°F. Line a 12- or 16-cup muffin tin with parchment liners or grease well.
- In a bowl, combine the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together oil and eggs, then stir in the shredded zucchini.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chopped walnuts and chocolate chips.
- Scoop about 1/4 cup batter into each muffin cup. Press extra chips or nuts on top if desired.
- Bake 25–28 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool before serving.
Notes
Do not add extra zucchini — too much will introduce excess moisture and change the texture. If your zucchini is very wet, drain or squeeze it before adding to the batter.
Estimated Nutrition
* Nutritional information is an estimate and should be used as a guideline only.