Gluten-Free Zucchini Muffins

These gluten-free zucchini muffins are soft, moist, and packed with flavor. The combination of fresh zucchini, warm spices, and a slight sweetness makes them a perfect breakfast or snack. These muffins are easy to make and can be enjoyed by those on a gluten-free diet.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (make sure it includes xanthan gum or add 1/2 teaspoon)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup vegetable oil (or coconut oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup chocolate chips (optional, for a sweeter version)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with oil.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Prepare the Wet Ingredients:
   • In a large bowl, whisk the eggs, honey (or maple syrup), vegetable oil, and vanilla extract until smooth and well combined.
4. Add the Zucchini:
   • Stir the grated zucchini into the wet mixture. Be sure to squeeze out any excess moisture from the zucchini before adding it to the batter to avoid making the muffins too wet.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
6. Add Optional Mix-ins:
   • If using, fold in the chopped walnuts or pecans and chocolate chips.
7. Fill the Muffin Tin:
   • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake:
   • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops of the muffins should be golden brown.
9. Cool:
   • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve:
    • Enjoy these gluten-free zucchini muffins as a healthy snack or breakfast!

Tips and Variations

• Add-ins: Feel free to customize your muffins with dried fruits like raisins or cranberries, or add seeds such as chia or flax for extra nutrition.
• Dairy-Free: Use dairy-free chocolate chips and substitute the eggs with a flax or chia egg for a vegan version.
• Moisture Balance: Make sure to squeeze out excess moisture from the zucchini before adding it to the batter to avoid a soggy texture.

These gluten-free zucchini muffins are a delicious, moist, and wholesome treat that’s perfect for any time of day. Enjoy!