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Gluten Free Zucchini Muffins

This recipe can be made as mini muffins or bread, your choice! Packed with veggies and optional chocolate chips you'll love baking these for your family.
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Snack
Cuisine American
Servings 24 mini muffins


  • mini muffin pan
  • grater
  • blender


  • 1 medium zucchini
  • 1 ½ cups gluten free oats ***can sub with oat flour
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ cups raw local honey
  • ½ cups maple syrup
  • 2 eggs
  • 1 tsp all natural vanilla extract
  • coconut oil spray
  • ¼ cup mini chocolate chips ***optional


  • Preheat oven to 350°
  • Spray muffin tin with coconut oil spray.
  • Grate the zucchini. Then using a strong paper towel ring the water out of the zucchini over a sink or bowl. Discard water.
  • Blend the oats in a blender to form a fine powder (if using oat flour you can skip this step).
  • Mix the dry ingredients until combined. In a separate bowl mix the wet ingredients adding the zucchini in last. Add the wet ingredients to the dry ingredients and stir to combine. Then fold in the chocolate chips.
  • Using a cookie scoop or table spoon drop batter into muffin tray leaving 1/4" at the top.
  • Bake muffins for 10-15 minutes. The muffins are done when a toothpick comes out clean.
Keyword gluten free, zucchini, zucchini bread, zucchini muffins, zucchini recipes