These gluten-free zucchini muffins are soft, moist, and packed with flavor. Plus they are dairy-free too! You would never know, they have a tender crumb with just the right amount of sweetness. Perfect for breakfast, snacks, or anytime you need a delicious treat.
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This recipe was developed and shot by Carolyn from Caramel & Cashews in 2021 and the posted was updated by me in 2025. The original recipe remains the same.
📖Why This Recipe Works
- Moist and Flavorful – The mashed banana keeps the muffins soft, while the blend of sugars adds the perfect sweetness.
- Easy to Make – Simple ingredients and minimal prep make these muffins quick and hassle-free.
These were so easy to make, our family gobbled them up! Thank you 🙂- Deanne, Raving Fan
🧾Ingredient Notes
- Gluten-free 1:1 Flour- This recipe should work with any type of 1:1 all-purpose flour. I've tested my homemade gluten-free 1:1 flour blend and Bob's Red Mill 1:1 flour and they both work great.
- Baking Powder and Baking Soda - This combo ensures the gluten-free flour gets the proper rise.
- Sugar- Use a mix of white and brown sugar for the best texture and flavor.
- Oil - Use any neutral oil like avocado oil or vegetable oil. I don't recommend butter in this recipe.
- Mashed Banana - Also adds natural sweetness and moisture to the muffins!
- Grated Zucchini - Of course! I used about one and a half small-sized zucchini for this recipe. As long as you have a cup of grated zucchini you are good. Be sure to grate it fine.
Zucchini Muffin Variations
These banana zucchini muffins taste amazing by themselves but are incredible with additional mix-ins too such as:
- Dried Cranberries, raisins, or chocolate chips
- Mix in nuts like Pecans or Walnuts
- Change up the flavor by adding ½ teaspoon of cinnamon or 1 teaspoon of of vanilla extract
⏲How to Make Gluten-Free Zucchini Muffins
- Scoop batter into a greased muffin pan and bake at 350 degrees for 21 minutes.
- Start by grating your zucchini on a box grater. Like with my gluten-free zucchini bread, you need to use a kitchen towel (not a paper towel) to squeeze out the excess moisture.
- In a large bowl whisk together your "wet" ingredients. Which means both sugars, vegetable oil and mashed banana. Add both eggs and whisk until emulsified then stir in the grated zucchini.
- Add all of the dry ingredients to the bowl and whisk again until the batter is smooth and well combined.
- Scoop batter into a greased muffin tin and bake at 350 degrees for 21 minutes.
👩🏻🍳 Expert Tip
If you are making this for a friend or you're just new to the gluten-free life make sure your nonstick cooking spray doesn't contain flour. Some do!
🍰More Gluten-Free Muffin Recipes
🧁Storing Leftover Muffins
Storing: Store muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week.
Freezing: I like to freeze all my goodies on a sheet pan first then throw them frozen into a gallon size freezer bag. This way they don't get smooshed. You can defrost in the microwave or leave at room temperature for a couple of hours.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more seasonal recipes!
📖 Recipe Card
Gluten Free Zucchini Muffins
Ingredients
- 1 ¼ cups gluten free flour blend 205 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup + 2 T. sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- ¼ cup mashed banana about 1 small banana
- 2 eggs
- 1 cup zucchini grated and squeezed
Instructions
- Preheat the oven to 350 degrees. Grate the zucchini and squeeze once to release some excess moisture. Mash the banana with a fork and measure. Grease a muffin tin with nonstick cooking spray.1 cup zucchini, ¼ cup mashed banana
- In a large bowl whisk together vegetable oil, mashed banana and both sugars. Add eggs one at a time whisking well after each addition. Stir in the grated zucchini.¼ cup + 2 T. sugar, ⅓ cup vegetable oil, ¼ cup brown sugar
- Add all the dry ingredients to the bowl and whisk to combine.1 ¼ cups gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Scoop the batter into the muffin tin about ¾ of the way full. You should get 9 muffins.
- Bake for 20 to 22 minutes until the tops are golden and a toothpick comes out clean.
Notes
- To squeeze out the zucchini, place the grated zucchini in a clean kitchen towel. Gather the towel at the top and twist to squeeze out the excess moisture.
CathyB says
I’m new to GF baking Can you use Bob Red Hill wonderful bread mix instead of the flour?
Jen Wooster says
GF bread flour will give the muffins a denser different structure
Andrea says
These are wonderful! I do have to eat gluten-free so I love finding recipes I can make over and over.
My mother’s name is Zeal, so your site makes me smile for two reasons, Mom and GF!
Jen Wooster says
Love it! Thanks for the review.
Jen says
I love the idea of freezing some of these to have on hand for a quick and easy breakfast.
Jen says
Agreed, they defrost easily for a quick breakfast on the go.
Claudia Lamascolo says
this is such a perfect timing to find this recipe being diagnosed with gluten issues, thank you so much off to the kitchen!
Deanne says
These were so easy to make, our family gobbled them up! Thank you 🙂
Jen says
Thank you for the review and comment.
Amanda Wren-Grimwood says
The combination of banana and zucchini sounds delicious and so easy to make too.