Gluten-Free Zucchini Muffins (BEST EVER!)

• porce: 9 servings
• aktivní čas: 15 minutes
• celkový čas: 55 minutes

Ingredience

1¼ cups (187g) gluten-free measure-for-measure flour, King Arthur measure for measure or Bob red Mill 1-1 flour ***

¾ teaspoon baking powder

¾ teaspoon baking soda (-1/8 tsp for altitude)

¾ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg -1/8 tsp

2 large eggs

¾ cup (150g) granulated sugar (148 g for altitude)

⅓ cup (80ml) vegetable oil or 70 g

1 teaspoon vanilla extract

1¾ cups (250g) finely grated zucchini, lightly squeezed (weigh after squeezing)

½ cup (90g) mini chocolate chips, optional

Pokyny

Line a standard muffin pan with 9 paper baking cups.

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large bowl, whisk together the eggs, sugar, oil and vanilla until well-combined.

Add the dry ingredients to the wet mixture and stir with a rubber spatula until just combined.

Lightly squeeze the zucchini to get out some of the excess liquid. (You don’t need to overdo it, just reduce some of the moisture.) Stir in the shredded zucchini and chocolate chips, if using, until just combined.

Using a kitchen scoop or large spoon, fill 9 paper baking cups all the way up. (I find I can usually make 9 full muffins with this batter, but you could also make 12 smaller muffins.)

Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 400°F.

Bake the muffins for 10 minutes at 400°F, then reduce the oven temperature to 350°F and continue to bake for 10-15 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Poznámky

***King Arthur flour only weighs 155 g for 1 1/4 cup but Bobs Red Mill weights 186 g for that amount. I requested clarification from author but didn’t get a response.

8/13 I made them with King Arthur using 171 g which is 155+16 g for high altitude. I reduced the soda by -1/8 tsp, reduced sugar to 148 g, and added 1 tsp of milk for altitude. I reduced the nutmeg to 1/8 teaspoon. I think I’d add more flour next time, maybe to 187 g King Arthur as the batter seemed a bit thin.

I made 12 muffins vs 9 but they weren’t as tall but I was totally fine with them.

8/18/25 Made using Bobs Red Mill 1 to 1 flour 205 g, 125 g zucchini, 105 fine shredded carrots, and 2 tsp milk. Baked at 425 for 5 min, then reduced to 350 for 12 minutes. Domed nicely and made 12 muffins. (I didn’t have enough zucchini so used carrots). Made the rest as written in notes above for high altitude. They seemed a bit grainier with the Bob Red Mill flour.

TIPS yFOR AMAZING ZUCCHINI MUFFINS

Cook at a high temperature for TALL muffins. By starting with a high oven temperature and then reducing the heat, you’ll help these muffins get a much better rise!

Let the batter sit for 20 minutes for MOIST muffins. Your muffins will rise higher and be light and fluffy if you let the muffins sit in the refrigerator for 20 minutes before baking. This also gives the flour time to hydrate and chills the batter.

Use finely shredded zucchini for LIGHT muffins.Finely shredded (rather than thickly shredded) zucchini doesn’t weight down the muffin so they turn out light and fluffy.

Doubling the for MORE muffins: This great recipe yields 9 muffins, but you can easily double (or triple!) as needed. These muffins are great for storing in the freezer.

Výživové údaje

• Kalorie: 211 kcal
• Celkový tuk: 10 g
• Nasycený tuk: 2 g
• Nenasycený tuk: 7 g
• Trans mastné kyseliny: 0.1 g
• Cholesterol: 36 mg
• Sodík: 301 mg
• Celkový obsah sacharidů: 30 g
• Vláknina: 2 g
• Celkové cukry: 18 g
• Bílkoviny: 3 g