Gluten Free Zucchini Muffins {Courgette Muffins)

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These tasty and lighter Gluten Free Zucchini Muffins (Courgette Muffins) are made with everyday pantry staples! They are perfect for breakfast,  lunch boxes, an on the go snack or summer gatherings! Make ahead and freeze till needed.

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Folks, it is about to be ‘I can’t move without tripping over courgettes (zucchinis) in every corner of the kitchen’ time. Because apart from the one got by the slugs, the other 9 zucchini plants survived. As did all of OH’s parent’s plants. As did his uncle’s 50 plants in their kitchen gardens. Ooooh, I will be one happy zucchinitarian over the next few weeks.

And I can think of nothing better than spending mornings making these lighter Gluten Free Zucchini Muffins (Courgette Muffins) with the mini chefs. There is something to be said for getting them excited about cooking and feeding them vegetables in a lighter version of cake with reduced sugar. Big ticks in all boxes.

And even better still, these muffins also freeze well. So it is just a case of reheating one for breakfast, brunch or whenever.  Great for lunch boxes and tea time treats. I will be whipping up the biggest batch (or three) of these that you can imagine.

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Gluten Free Zucchini Muffins Tools


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Here are some of the items you will need to make this recipe.

How to Make Gluten Free Zucchini Muffins : Step by Step

The key ingredients for these Gluten Free Zucchini Muffins are gluten free flour  (which you can find in all large supermarkets) and grated zucchini (grated courgette). Also feel free to add different spices to your taste – cardamom, ginger, and mixed work well. Note you can make these as regular Zucchini Muffins by using all-purpose flour instead.

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Mix together the pear nectar, vegetable oil, sugar, eggs and vanilla.

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Then stir in the courgettes.

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Then mix in the flour, baking powder, cinnamon, nutmeg and of salt until just combined. Make sure not over mix the batter.

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Fill the muffin cases with the batter, transfer the muffin pan to the oven and bake for about 25-30 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).

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Let the muffins cool a bit on a wire rack before serving (if you can wait that long).

Zucchini Muffins for Toddlers

So these Zucchini Muffins are good for toddlers. However, if you have a picky eater then I suggest you start by reducing the spices by half and see their reactions.  Then slowly increase the spices to see if they would like them. My two certainly did.

How Do You Grate Zucchini (Shred Zucchini)

Using a hand grater

  1. Wash the zucchini clean and cut off the round end.
  2. Stand a box grater on a rimmed plate and grate the zucchini using the large holes.
  3. Continue till you reach the other end you are holding.
  4. Then you can discard the end.

Using a food processor

  1. Wash the zucchini clean and cut off both ends.
  2. Cut the zucchini into small pieces that will fit into the food processor.
  3. Add the grating attachment to your food processor and switch it on.
  4. Add the zucchini to the feeding tube of the food processor and let it grate.

shredded zucchini

How to dry shredded zucchini

  • Add the shredded zucchini to a clean kitchen towel, wrap it up and wring the moisture out of the zucchini.
  • Or you can grab handfuls of the zucchini at a time, shape into a ball and squeeze the liquid out over the sink.

It is super important that you squeeze all the liquid out of the grated zucchini before you add it to the muffin mix otherwise you will end up with a very wet mixture and unpalatable muffins.

What is zucchini (courgette)

Zucchini (in the USA) or Courgette (in Europe) is one of my favourite summer treats and is one of the summer squashes. Whilst commonly thought of as a vegetable it is actually a fruit (mind blown).

Health benefits of Zucchini

Zucchinis have a high water content and are low in calories (about 50% fewer calories than vegetables like broccoli).  There are 17 calories per 100g of zucchini. So this low-calorie veggie is commonly spiralised and substituted for pasta in dishes such as this courgette spaghetti recipe. Zucchini also contains vitamin C, vitamin A, potassium and dietary fibre.

Can You Eat a Raw Zucchini?

Yes, you can eat raw zucchini as well as cooked zucchini such as in this raw courgette salad,   Spiced Courgette Soup, Roasted Courgettes and this Courgette, Yoghurt and Mint dip. Oh and just so you know, you can eat the zucchini flowers too (fried or stuffed).

Zucchini Desserts

If you are looking for more Zucchini Desserts then why not check out these below.

Gluten Free Courgette Almond Polenta Cake or this Lemon Cardamom Courgette Cake. Two good choices there.

Thank you for reading my gluten free courgette muffins recipeAnd please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for visiting Recipes from a Pantry, UK food blog.

**This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission, but it won’t cost you a penny more)! Click here to read my full disclosure policy.

The original post was published July 2014, text and images for Gluten Free Zucchini Muffins updated Jan 2018.

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5 from 4 votes

Gluten Free Zucchini Muffins

A skinny (zucchini) courgette muffin recipe with cinnamon and vanilla to perk up those breakfast or snack moments.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 14
Calories: 198kcal
Author: Bintu Hardy


  • 75 ml pear nectar
  • 75 ml vegetable oil
  • 225 g dark brown sugar
  • 4 large free-range eggs
  • 1/2 tsp vanilla
  • 350 g zucchini (courgette) grated
  • 300 g gluten free flour
  • 2 tsp baking powder gluten free
  • 1.5 tsp ground cinnamon
  • 1 /4 tsp nutmeg
  • Salt


  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Line your muffin tins with the muffin cases.
  • Add the pear nectar, vegetable oil, sugar, eggs and vanilla to a large bowl and mix until combined.
  • Then stir in the courgettes.
  • Add in the flour, baking powder, cinnamon, nutmeg and pinch of salt and mix until just combined. Make sure not over mix the batter.
  • Fill the muffin cases with the batter and bake in the oven for about 25-30 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
  • Let the muffins cool a bit on a wire rack before serving.
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Serving: 12muffins | Calories: 198kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 24mg | Potassium: 118mg | Fiber: 2g | Sugar: 17g | Vitamin A: 120IU | Vitamin C: 4.5mg | Calcium: 46mg | Iron: 1.2mg

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