Gluten Free Zucchini Muffins Your Kids Will Actually Eat

I have always struggled to get my kids to eat their vegetables. I consider myself the queen of discretely hiding veggies in other foods. Whether it be in smoothies, in pizza sauce, in meatballs or now even in muffins! These gluten free zucchini muffins have introduced zucchini into the mouths of my children and I couldn’t be happier.

I love to surprise my oldest with fresh out of the oven muffins when he comes home from school.

Last year when my son was in kindergarten, once a week he attended cooking class. I know I talked about this before, but I am still so thankful for the teacher. She was so good at coming up with fun, healthy things to get into the mouths of our kids. I will admit, that cooking class is not always what an allergy mom would want to send her child to, but we really worked together and made the year a great success.

To this day, I have cooking class to thank for introducing my son to his first zucchini muffin. Now granted, it was a recipe I found in one of my favorite cookbooks, but my son absolutely loved grating the zucchini, putting the ingredients together and tasting the finished product. Week by week, I always made sure he had an allergy free version of the featured food.

Since then, I have created my own recipe that my family loves even more than the cookbook version. My husband that is pickier than my children even requests these muffins. I think I about fell out of my chair the first time I heard him say “I’ll have one of those too”.

Pin it here:

GF Zucchini muffins pin


The benefits of Zucchini

Zucchini is such a great vegetable to be able to add to things without worrying about changing the flavor of what you are making. It is also the best source of dietary fiber and it is also an excellent source of vitamin C.

Zucchini is great for heart health, eye health, teeth and bone health, lowers cholesterol, and my favorite recent discovery is that also guards against asthma. Something we have also intermittently dealt with.

This recipe may seem lengthy but I promise you it is so worth it. I used 3 different flours because as I have been working on my gluten free flour challenge to find my new all purpose flour, I have discovered a love for sorghum.

I absolutely love the taste and texture that sorghum flour has added to these muffins. Not to mention, the added nutrition of sorghum with it’s richness in B vitamins.

Some of my favorite brands

I also should mention that when I buy single ingredient flours, my go-to brand is Authentic Foods which can be found on Amazon. I absolutely love these flours. They are allergy free and have such a fine texture. Their classic blend is one of the flours I have also been testing, but I am not 100% sold on it quite yet. As for single ingredient flours though, this brand is the best I have found.

Do you have to use Authentic foods brand? Well no! However, I have found that to get exact results from a recipe it is always best to try to match brands, but I do not feel it is absolutely necessary. You can find everything you need from Bob Red Mill Brand that is most likely available down the street at your local grocery store.

You will want to fill each muffin liner a little more than 3/4 full to obtain a decent sized muffin.

Here is your mommy saving tip for these muffins. Once they have cooled, remove the liners and freeze them in a ziplock bag. These make for great single serving breakfast options with just a minute in the microwave on defrost.

I hope you seriously love these muffins. Now it’s off to bed!

What other kind of muffins do you love? Leave a comment below



Print Recipe
Gluten Free Zucchini Muffins
gluten free zucchini muffins
Course breakfast
Prep Time 15-20 Minutes
Cook Time 33-35 Minutes
Course breakfast
Prep Time 15-20 Minutes
Cook Time 33-35 Minutes
gluten free zucchini muffins
  1. In a small bowl mix the golden flax meal and the warm water and set aside for at least 10 minutes. (Longer is ok, begin other steps when you are ready to make the muffins)
  2. Preheat oven to 325 and get your muffin pan ready with liners.
  3. Pour the unsweetened rice milk in a cup, add the apple cider vinegar, stir and set aside. I will refer to this later as buttermilk.
  4. Grate the zucchini to generously fill one measuring cup and set aside.
  5. In mixing bowl whisk flours, starches, sugar, baking powder, baking soda, cinnamon, xanthan gum, and salt.
  6. Add zucchini, vanilla, canola oil, buttermilk and flax eggs to dry ingredients and mix well.
  7. Add mixture to muffin pan and bake
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