Description
These Gluten-Free Zucchini Muffins are the perfect recipe for enjoying summer zucchini! They’re packed with shredded zucchini and walnuts, and perfectly spiced with vanilla, cinnamon, cardamom, and nutmeg. Enjoy these tasty zucchini muffins as a breakfast treat or afternoon snack!
Ingredients
- 260g (2 cups) zucchini, shredded
- 222g (1 1/2 cups) Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 60g (1/2 cup) Bob’s Red Mill Gluten-Free Oat Flour
- 1 teaspoon Bob’s Red Mill Baking Powder
- 1 teaspoon Bob’s Red Mill Baking Soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon Kosher salt
- 1/3 cup coconut oil, melted
- 46g (1/4 cup, packed) brown sugar
- 56g (1/4 cup) granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 tablespoons Greek yogurt
- 45g (1/2 cup) walnuts (plus additional for topping), coursely chopped (optional)
Instructions
- Prep: Preheat oven to 350°F. Line a 12-count muffin pan with parchment paper baking cups.
- Shred and drain the zucchini: Using either a box grater or the grater attachment on a food processor, shred the zucchini. Place the shredded zucchini in the center of a clean tea towel draped over a large bowl. Gather the towel around the zucchini and twist tightly, squeezing out as much liquid as possible from the zucchini. Discard the zucchini juice or save it for another purpose (see notes).
- Whisk: In a large mixing bowl, whisk gluten-free baking flour, gluten-free oat flour, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt. Set aside. In a separate mixing bowl, whisk melted coconut oil, brown sugar, and granulated sugar. Add eggs, vanilla, and Greek yogurt and whisk again to combine. Add shredded zucchini and chopped walnuts to the mixture and combine using a spatula.
- Combine: Add the dry ingredients to the wet ingredients stirring to combine until just incorporated. Avoid over-mixing.
- Bake: Using a spoon or a 4-tablespoon cookie scoop, spoon batter into the baking cups. Sprinkle with chopped walnuts, if desired. Bake for 22 minutes or until the muffins are golden brown and the tops of the muffins spring back when you press them. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire to continue cooling, or top with whipped honey butter (see notes) and enjoy warm!
Notes
More optional muffin additions: Swap out the walnuts for chocolate chips, raisins, pecans, or some combination thereof.
Whipped honey butter: In a mixing bowl, beat together 1 stick (113g) butter and 2 teaspoons honey until whipped, about 2-3 minutes.
Storage: The muffins will stay fresh covered at room temperature for a few days. If they aren’t eaten before then, store them in the refrigerator for up to 1 week.
Freezing instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm in the microwave if desired.
Leftover zucchini juice: Save and use in a stew or soup!
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
