Gluten Free Zucchini Muffins are moist, fluffy and absolutely delicious! These low sugar muffins make the best breakfast or snack.
Thank you to Branch Basics for sponsoring this recipe post!

Why you'll love Gluten Free Zucchini Muffins:
- Uncomplicated recipe - This muffin recipe requires minimal ingredients and only one bowl!
- Lower in sugar - A zucchini muffin can contain up to 39 grams of sugar. These only have 7 grams of sugar each! Also, the sugar I used is unrefined.
- Great for super busy mornings and for snack time!
- Meal prep recipe - I love making these and keeping them in my freezer to enjoy for weeks to come. I place one into the microwave and I have a warm freshly baked muffin!
Ingredients overview:
- Wet ingredients - avocado oil, eggs, almond milk, pure maple syrup, vanilla extract and white vinegar
- Dry ingredients - gluten free oat flour, almond flour, ground cinnamon, sea salt, gluten free baking powder and baking soda
- Mix-ins - shredded zucchini and dark chocolate chips (I use no added sugar chocolate chips.)
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How to make Gluten Free Zucchini Muffins?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- First, preheat the oven to 350 degrees F. Line your muffin pan with 10 liners.
- Shred zucchini with a box grater. Measure out 1 ½ cups of shredded zucchini. Place the shredded zucchini in a towel over a bowl and squeeze out liquid.
- Add oil, eggs, almond milk, maple syrup, vanilla extract and vinegar to bowl.
- Whisk well.
- Add oat flour, almond flour, cinnamon, salt, baking powder, baking soda, shredded zucchini and chocolate chips.
- Combine with a rubber spatula.
- Spoon the batter into the liners evenly, filling ¾ of the way.
- Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Mine were perfect at 23 minutes.
- Keep muffins in the muffin pan for about 3-4 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.
Recipe pro-tips:
- Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
- Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.
- Always make sure the ingredients you're using are gluten free if you have an intolerance.
Recipe variations:
- Omit the chocolate chips
- Use white chocolate chips
- Mix in some chopped nuts
Storage directions:
- Store the muffins in an airtight container with a paper towel placed on top on the kitchen counter for up to 2 days. The paper towel helps to absorb any excess moisture.
- Store muffins in an airtight container or freezer bag and freeze the muffins for up to 3 months.
Dietary adaptations:
- gluten free - This recipe is gluten free.
- dairy free - Use non dairy chocolate chips.
- vegan - For this recipe to be vegan, use non dairy chocolate chips. I never tried using an egg substitute in this recipe. I can't guarantee great results for this reason. If you try, let us know in the comments!
Of course, always check to make sure all the products you are using comply with the diet you follow.
Gluten Free Zucchini Muffins
Ingredients
- 2 tablespoons avocado oil
- 3 eggs - at room temperature
- ¼ cup almond milk
- ⅓ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 ¾ cups gluten free oat flour
- ½ cup almond flour
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon gluten free baking powder
- ½ teaspoon baking soda
- 1 ½ cups shredded zucchini - About 1 medium-sized zucchini.
- ⅓ cup dark chocolate chips - I use no added sugar chocolate chips.
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with 10 liners. Shred zucchini with a box grater. Measure out 1 ½ cups of shredded zucchini. Place the shredded zucchini in a towel over a bowl and squeeze out liquid.
- Add oil, eggs, almond milk, maple syrup, vanilla extract and vinegar to bowl. Whisk well.
- Add oat flour, almond flour, cinnamon, salt, baking powder, baking soda, shredded zucchini and chocolate chips. Combine with a rubber spatula.
- Spoon the batter into the liners evenly, filling ¾ of the way. Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Mine were perfect at 23 minutes.
- Keep muffins in the muffin pan for about 3-4 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Alexis
My favorite zucchini muffins. too many recipes are soggy. make these!!!!
So glad you enjoyed! 🙂