The best bread muffins made with zucchini I've ever eaten are these gluten-free versions. Because of their enormous muffin tops and juicy interiors, they are constantly light and fluffy. You've discovered the best recipe for delicious gluten-free zucchini muffins! After at least five failed tries, this recipe was perfected. All of my tips and tricks for baking excellent zucchini muffins are included in this article! This recipe for gluten-free zucchini muffins will become a yearly ritual. It's a great way to utilize zucchini in the summer, but it also makes a tasty snack all year long. I tried and tweaked the recipe for these gluten-free zucchini muffins until it was perfect. These muffins are naturally dairy-free as well. Here are my top recommendations! 
My recipe for gluten-free zucchini bread could also appeal to you. SELECTION GUIDE FOR GF Zucchini Muffins Muffins should be heated at a high temperature and cooked to a height. You may increase the rise of these muffins significantly by preheating the oven to a high temperature and then turning it down. For MOIST muffins, let the batter 20 minutes to rest. The muffins will rise higher and become lighter and fluffier if you chill them in the refrigerator for 20 minutes before baking. Additionally, it chills the dough and enables the flour to absorb moisture. Use finely shred zucchini to make LIGHT muffins. The muffin is light and airy because finely shredded zucchini (as opposed to coarsely shredded zucchini) does not weigh it down. Upping the muffin production: This great recipe makes nine muffins, but you may make more (or four times as many!). These muffins make fantastic freezer-friendly options. Why Will You Enjoy This Recipe? Authentic recipe made from readily available components Elegantly and delicately golden brown and succulent continually increases This is a fantastic way to utilize zucchini all summer long. Ingredients Required 
The ingredients you'll need to prepare these delectable zucchini muffins are listed below: Gluten-free a single cup of cake flour It is essential to use a premium gluten-free flour mix when baking using gluten-free ingredients. baking flour with xanthan gum at a 1:1 ratio. In order to have a soft crumb, it makes a significant difference. When making muffins with a high rise and great taste, it will make a huge difference. Canola or vegetable oil is preferred. Oil works best for gluten-free muffins since butter makes the crumb clump. Chocolate chips: For the greatest texture, use little chocolate chips in this recipe. The finest results in this muffin recipe come from using Domino sugar. Shred the zucchini using the smallest setting on the box grater. When the muffins are baked, it will nearly completely vanish! Make sure to use pure vanilla extract for a fuller flavor. Recipe for Gluten-Free Zucchini Muffins 400 degrees Fahrenheit should be the setting for the oven. Nine paper muffin liners (or cupcake liners) should be used to line a muffin pan, or nonstick cooking spray may be used instead. Mix the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium or large mixing basin. Blend the sugar, eggs, oil, and vanilla extract completely in a large mixing bowl. Stir the dry ingredients into the wet ones with a wooden spoon or spatula until they are barely mixed. Squeeze the zucchini just a little to drain any leftover juice. (You merely need to cut down on the moisture; you don't need to go overboard.) Combine the chocolate chips and zucchini shredded, if using. The muffin batter should be smooth and barely mixed after mixing. 
Nine muffin tins should be completely filled. Usually, this recipe makes nine big muffins, but it may alternatively make twelve little muffins. Before baking, let the gluten-free chocolate zucchini muffins cool for 20 minutes. Bake at 400F for 10 minutes, then lower the heat to 350F and continue baking for an additional 10 to 15 minutes, or until the tops are just beginning to show signs of spring. Before transferring the chocolate chip zucchini muffins to a cooling rack, wait a few minutes. Enjoy! Recommendations for Storage In an airtight container, muffins may be stored in the refrigerator for up to one week or at room temperature for up to three days. In a gallon-size freezer bag, these muffins may easily be frozen. Before freezing the muffins, let them cool on a wire rack. Thaw a couple when you're ready to eat. They may be briefly reheated in the microwave as well. FAQs How long does it take to prepare zucchini muffins without gluten? The muffins should be baked for 10 minutes at 400F, then for an additional 10 to 15 minutes at 350F, or until the tops are soft to the touch. If you start with a high oven temperature and progressively lower it, the muffins will rise more efficiently. What happened to my zucchini muffins? Your zucchini muffins may have failed to rise because they lacked baking powder or baking soda, the batter was overworked, or the muffins needed to be cooked at a higher temperature in the first place. If you start with a high oven temperature and progressively lower it, the muffins will rise more efficiently. 
Should zucchini muffins be stored in the refrigerator? No, the muffins in this recipe don't need to be refrigerated, although doing so will lengthen their shelf life. Muffins may be kept on the counter for up to three days, but they can stay up to a week in the refrigerator. In the freezer, muffins may be kept for many months. Ingredients Dry ingredients
- 1 ¼ cup gluten-free 1:1 baking flour, 200 grams
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Other ingredients
- ¾ cup granulated sugar, I use and recommend Domino
- 2 eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
- 1 ¾ cups FINELY grated zucchini, lightly squeezed, 250 grams (weigh after squeezing)
- ½ cup mini chocolate chips, optional
Instructions
- 400 degrees Fahrenheit should be the setting for the oven. Nine paper liners or nonstick cooking spray may be used to line a muffin pan.
- Mix the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing basin.
- Blend the sugar, eggs, oil, and vanilla extract completely in a large mixing bowl.
- Stir the dry ingredients into the wet ones with a wooden spoon or spatula until they are barely mixed.
- Squeeze the zucchini just enough to squeeze out any extra juice. (You merely need to cut down on the moisture; you don't need to go overboard.) Combine the chocolate chips and zucchini shredded, if using. Mix until the batter is almost smooth and homogenous.
- Nine muffin tins should be completely filled. Usually, this recipe makes nine big muffins, but it may alternatively make twelve little muffins. The muffins should be chilled for twenty minutes before baking.
- Bake at 400F for 10 minutes, then lower the heat to 350F and continue baking for an additional 10 to 15 minutes, or until the tops are just beginning to show signs of spring.
- Before transferring the muffins to a cooling rack, give them some time to cool in the pan. Enjoy!