These tasty Gluten Free Zucchini Muffins (Courgette Muffins) are made with everyday pantry staples. They are perfect for breakfast, lunch boxes, on-the-go snacks, and summer gatherings. Make them ahead and freeze until needed!
Suitable for gluten-free and vegetarian diets.
These Gluten Free Zucchini Muffins are not only delicious and healthy, but they’re also a great way to use up all those zucchinis that are coming out of the garden right now.
Freeze these yummy gf zucchini muffins for later and you’ll have nutritious snacks and breakfast treats all month long. If you need more muffin recipes for the freezer, check out my Butternut Squash Muffins and easy Carrot Cake Muffins.
If you’re growing zucchini at home like I am, you know what time it is… It’s about to be, “I can’t move without tripping over zucchinis in every corner of the kitchen” time! It’s a great problem to have, but a problem nonetheless.
I can think of no better use of all those zucchinis than making these lighter Gluten Free Zucchini Muffins (Courgette Muffins). A low-sugar treat with sneaky vegetables? Yes, please!
These are fantastic for breakfast, brunch, lunchboxes, and tea time. I will be whipping up the biggest batch (or three) of these imaginable.
Why Make This Recipe
- Everyday Ingredients: You don’t need to hunt down rare or fancy ingredients. This recipe uses common pantry staples, making it easy to whip up.
- Healthier Option: You get to enjoy a lighter version of cake with reduced sugar while incorporating zucchinis into your diet. It’s a win-win for your taste buds and health.
- Freezer-Friendly: Make a big batch of these zucchini bread muffins and freeze them. It’s convenient for busy mornings, brunches, or last-minute tea time treats. Your future self will thank you.
- Zucchini Benefits: Zucchinis are not just delicious; they’re also low in calories and high in water content. Plus, they provide essential nutrients like vitamin C, vitamin A, potassium, and dietary fiber.
- Pear Nectar: Adds natural sweetness and moisture to the muffins, making them both flavorful and tender. Look for unsweetened pear nectar for a healthier option.
- Vegetable Oil: Provides moisture to the batter and helps create a moist texture in the muffins.
- Dark Brown Sugar: Sweetens the muffins while adding a rich, caramel-like flavor. You can also use light brown sugar if you prefer a milder sweetness.
- Free-Range Eggs: Bind the ingredients together, giving the muffins structure.
- Vanilla: Enhances the flavor profile, giving the gluten free muffins a pleasant aroma and taste. Pure vanilla extract is the best for optimal flavor.
- Zucchini (Courgette): The star of the show! Grated zucchini adds moisture, texture, and a subtle vegetable sweetness to the muffins. Choose fresh zucchinis and be sure to properly shred and drain them to remove excess moisture for the best results.
- Gluten-Free Flour: The main dry ingredient that replaces traditional wheat flour for those with gluten sensitivities. You can find gluten-free flour in most large supermarkets.
- Baking Powder (Gluten-Free): Acts as the leavening agent, making the muffins rise and become light and fluffy. Make sure it’s labeled as gluten-free if you have dietary restrictions.
- Ground Cinnamon: Adds a warm and comforting spice flavor to the muffins. Freshly ground cinnamon provides the best flavor.
- Nutmeg: Enhances the overall flavor profile with its nutty and slightly sweet taste. Freshly grated nutmeg works best.
- Salt: Balances the sweetness and enhances the other flavors in the healthy zucchini muffin recipe. Use regular table salt or sea salt according to your preference.
Ready to learn how to make Gluten Free Zucchini Muffins? Then gather up your ingredients, and I will show you…
How To Make Gluten Free Zucchini Muffins
Get the complete ingredients list and instructions from the recipe card below.
- Preheat the oven to 350 degrees F / fan-assisted 160 degrees C / 180 degrees C / gas 4. Mix together the pear nectar, vegetable oil, sugar, eggs and vanilla.
- Stir in the shredded zucchini.
- Then mix in the flour, baking powder, cinnamon, nutmeg and salt until just combined. Make sure not to over-mix the batter.
- Fill the muffin tin with the batter, transfer the muffin pan to the oven and bake for about 25-30 minutes or until cooked (i.e. if you stick a wooden skewer or toothpick through a muffin it comes out clean).
- Let the muffins cool a bit on a wire rack before serving (if you can wait that long).
- Choose fresh zucchinis and wash them thoroughly. Grate them just before use to maintain their moisture.
- After grating, make sure to drain the excess moisture from the zucchini. You can use a clean kitchen towel or squeeze the liquid out by hand. This step is crucial to prevent overly moist muffins.
- When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough muffins. Mix until just combined.
- Line your muffin tins with muffin liners to prevent the muffins from sticking to the pan and make cleanup easier.
- If you are making these for toddlers or young children, I suggest you start by reducing the spices by half and then slowly increase to see if they like them. My two certainly did!
- Here are some of my favorite tools to make this recipe. Do you have any of these already?
- All-Purpose Flour: To make these muffins non-gluten-free, simply replace the gluten-free flour with regular all-purpose flour. This option is perfect for those who don’t have gluten sensitivities.
- Chocolate Chip Zucchini Muffins: Add a touch of indulgence by mixing in some chocolate chips into the batter. The combination of chocolate and zucchini is delightful. Use semi-sweet, dark, or milk chocolate chips based on your preference.
- Nutty Crunch: For a delightful crunch, fold in chopped nuts such as walnuts or pecans into the batter. Nuts add texture and a pleasant nutty flavor to the muffins.
- Lemon Zest: Enhance the freshness with a hint of lemon zest. Add the zest of one lemon to the batter to give your muffins a citrusy kick.
- Cream Cheese Swirl: Create a creamy surprise by adding a dollop of sweetened cream cheese in the center of each muffin before baking. It’s a delicious contrast to the zucchini.
- Spice It Up: Experiment with different spices to customize the flavor profile. Try ground cardamom, ginger, or mixed spice blends for a unique twist on the classic recipe.
Prep Ahead and Storage
- Prep Ahead – You can prepare the muffin batter in advance and store it in the refrigerator for up to 24 hours. When ready to bake, simply scoop the batter into the muffin tins and follow the baking instructions.
- Store – Once baked and cooled, store the GF zucchini muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, keep them in the refrigerator for up to a week. Remember that zucchini muffins tend to have a higher moisture content, so proper storage is essential to prevent them from becoming soggy.
- Freeze – To freeze, individually wrap the cooled muffins in plastic wrap or place them in an airtight container. You can freeze them for up to 2-3 months. When you’re ready to enjoy, thaw them at room temperature or reheat in the oven at a low temperature to maintain their freshness. Freeze in a single layer initially to prevent sticking, and once they’re frozen, you can stack them.
To grate zucchini, you have two options. With a hand grater, wash and trim the zucchini, then grate it using the large holes of a box grater. Discard the end. Alternatively, with a food processor, wash and trim the zucchini, cut it into pieces, attach the grating accessory, and use the feeding tube to grate efficiently.
To dry shredded zucchini effectively, there are two methods. First, place the shredded zucchini in a clean kitchen towel, wrap it up, and firmly squeeze out the excess moisture. Alternatively, take handfuls of the zucchini, shape them into balls, and squeeze the liquid over the sink. Properly draining the zucchini is crucial to prevent a soggy muffin mixture, ensuring your muffins turn out delightful.
Zucchini (in the USA) or Courgette (in Europe) is one of my favorite summer treats and is one of the summer squashes. While commonly thought of as a vegetable it is actually a fruit (mind blown).
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 spiralized and substituted for pasta. Zucchini also contains vitamin C, vitamin A, potassium and dietary fiber.
More Recipes You May Like
- A great set of kitchen utensils is a must in any kitchen.
- A handy bakeware set to ensure your food cooks perfectly.
- These multi-purpose mixing bowls are for easily whipping up recipes.
- Measuring cups and teaspoons to ensure you use the right amounts.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving.
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Gluten Free Zucchini Muffins
- ⅓ cup (75ml) pear nectar
- ⅓ cup (75ml) vegetable oil
- ⅔ cup (225g) dark brown sugar
- 4 large free-range eggs
- ½ teaspoon vanilla
- 2 ¾ cups (350g) zucchini grated
- 2 ½ cups (300g) gluten free flour
- 2 teaspoons baking powder gluten free
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 pinch salt
- Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4.
- Line your muffin tins with the muffin liners.
- Add the pear nectar, vegetable oil, sugar, eggs and vanilla to a large bowl and mix until combined.
- Then stir in the grated zucchini.
- 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 minutes or until cooked (i.e. if you stick a wooden skewer or toothpick through a muffin it comes out clean).
- Let the muffins cool a bit on a wire rack before serving.
- Choose fresh zucchinis and grate just before use to maintain moisture.
- Drain excess zucchini moisture using a towel or by hand after grating to prevent overly moist muffins.
- Avoid overmixing the batter when combining wet and dry ingredients to prevent tough muffins.
- Line muffin tins with liners for easy cleanup and to prevent sticking.
- For kid-friendly muffins, start with reduced spices and gradually increase.
- Store baked and cooled muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week for longer storage.
- There are 7 WW Blue Plan SmartPoints in one serving.