Zucchini and gluten free go together so well. The zucchini adds a lot of moisture that helps the taste and texture of the gluten free flours. And these muffins are a perfect example of that.
My kids loved these and I have already made them a few times this year with fresh from the garden zucchini. Stir a handful of chocolate chips into the batter and my kids like them even better and they work great for dessert.
Yield: 15 muffins
Gluten Free Zucchini Muffins
Gluten Free zucchini Muffins are a classic zucchini muffin made gluten free!
Prep Time
8 minutes
Cook Time
20 minutes
Total Time
28 minutes
Ingredients
- 3 eggs
- 1 1/3 cups sugar
- 1/2 cup oil
- 1/2 cup orange juice
- 1 1/2 cups rice flour
- 3/4 cup potato starch
- 1/4 cup tapioca starch
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 1/2 cups shredded zucchini
Instructions
- In a large bowl beat eggs, sugar, oil, and orange juice.
- In a separate bowl combine rice flour, potato starch, tapioca starch, cinnamon, baking powder baking soda, salt, and cloves.
- Gradually add dry mixture to butter sugar mixture. Stir just until combined.
- Stir in zucchini.
- Scoop batter into muffin cups that have been lined or greased well. Fill cups about 3/4 full.
- Bake at 350 for 20-25 minutes.
- Remove from pans and cool on wire rack.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 311mgCarbohydrates: 42gFiber: 1gSugar: 19gProtein: 3g
Nutritional values are approximate and aren't always accurate.
I’m looking forward to making these…
Do these measurements make 12 or 24 muffins?
It makes about 18
Okay, I tried these tonight and they turned out all mushy inside. I even cooked them longer and still no luck! I am new at making gluten free foods and NOTHINGis turning out. I am so frustrated! I have to do this for my daughter. I also had to use egg replacement and stevia, does that have anything to do with my baking problems? I need help!!! I am one frustrated mom. We both have allergies, some the same but some different. Any suggestions?
Egg free and gluten free is a challenge. I have not done much of it, but my sister has. I am guessing it is the egg replacement and maybe the sugar replacement that made the difference.
Thanks for responding. I’m not sure how to do all this. Is there any info out there on how to cook Egg free, dairy free, gluten free, soy free and she is allergic to mushrooms, garlic and cranberries. She is not allergic to sugar cane cane but I am so I was trying to make it so we both can eat it but I will try regular sugar next time for her. Also, is there any replacement for dry milk powder when you are making bread?