Our gluten-free zucchini muffins are a hit with kids, offering both delicious flavor and healthiness. Crafting these muffins is a breeze, and they store excellently in the freezer, making them an ideal choice for quick meals, lunchboxes, after-school snacks, or even dessert. Plus, they’re dairy-free.
Kids adore muffins, and while we prepared these in a standard muffin tin, you have the flexibility to use a smaller muffin tin or opt for a loaf pan to whip up delightful zucchini bread for the little ones. Whichever path you choose, rest assured that this muffin recipe is incredibly scrumptious, and your children won’t suspect it’s packed with a hidden vegetable!
We are excited to partner with Pick ‘n Save and Metro Market, a store we’ve proudly supported for years. When shopping in-store or online for pickup, I find that their Kroger and Simple Truth brands ensure quality and savings, adding an extra layer of assurance for families. Create Kids Club values wholesome choices and delicious meals, and our collaboration creates an ideal platform for affordable, quality living.
We’ve found one of the best ways to squeeze a few extra veggies into kids is by adding them into muffins! Even the pickiest of kids will love these muffins. Feel free to add in any favorites such as chocolate chips, chopped nuts, raisins, or seasoning like cinnamon or pumpkin pie spice.
If you’re interested in more recipes using zucchini be sure to check out our gluten-free dairy-free zucchini bread, banana zucchini bread, or our Italian zucchini tots.
Table of Contents
Ingredients
- 2 1/4 cups gluten-free flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce
- 3 teaspoons vanilla extract ✅
- 1 teaspoon baking soda ✅
- 1 teaspoon baking powder ✅
- 1 teaspoon salt
- 2 cups shredded zucchini, squeezed to remove liquid
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Almond Flour Zucchini Muffins
Preheat the oven to 425 degrees. Prepare muffin tins with muffin liners or non-stick cooking spray.
Combine wet ingredients
Mix eggs, applesauce, granulated sugar, brown sugar, and vanilla together in a large bowl.
Combine dry ingredients
Blend flour, almond flour, baking soda, baking powder, and salt in a medium-sized bowl.
People will complain of dry or crumbly gluten-free products. This could directly be related to how the flour is being measured. Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.
Combine and add zucchini
Stir dry ingredients into wet ingredients. Blend in the zucchini. Using a 1/4 measuring cup, scoop batter into prepared pans.
Bake
Bake for 20-28 minutes or until a toothpick inserted into the center comes out clean. Cool on a cooling rack.
Substitutions
A fantastic way to ensure kids continue to enjoy this zucchini bread is stirring in new mix-ins with each batch. It is exciting to watch your kids take a bite into their muffins to find the surprise ingredient! Here is a list of a few family favorite add-ins:
- Chocolate: Mini chocolate chips, cocoa powder, white chocolate chunks, cocoa nibs
- Nuts: pecans, walnuts, almonds, macadamia
- Vegetables: shredded carrots, spinach
- Fruits: shredded apples, shredded coconut, banana, dried cherries or cranberries
- Spices: nutmeg, cinnamon, allspice, apple pie spice, cloves
Pro Tip: Add all mix-ins to the muffin batter at the same time as the shredded zucchini.
Tips and Tricks
Mixing Wet Ingredients: When combining the wet ingredients (eggs, applesauce, granulated sugar, brown sugar, and vanilla), use a large bowl. This allows for thorough mixing without spilling.
Blending Dry Ingredients: When blending the dry ingredients (gluten-free flour, almond flour, baking soda, baking powder, and salt), use a medium-sized bowl. Sift the dry ingredients together for a smoother texture in your muffins.
Gently Fold Zucchini: When adding the shredded zucchini to the batter, gently fold it in. Avoid overmixing, as this can make the muffins denser.
Uniform Scooping: Use a 1/4 measuring cup to scoop the batter into the prepared muffin pans. This ensures that your muffins are evenly sized, leading to consistent baking.
Check for Doneness: To determine if the muffins are done baking, insert a toothpick into the center. If it comes out clean or with a few dry crumbs (not wet batter), they are ready.
Cooling Process: After baking, allow the muffins to cool in the muffin tins for a few minutes before transferring them to a cooling rack. This helps prevent them from becoming soggy.
Variations: Get creative with your muffins by adding extras like chocolate chips, chopped nuts, or dried fruits to the batter for added flavor and texture.
Frequently Asked Questions
There is no need to peel the zucchini for these muffins. Keeping the peel on makes it easier to grate and add adds color to the muffins. The zucchini peel also bakes very well into breads and muffins so simply washing the zucchini before shredding will do.
Yes, after grating the zucchini, you will want to squeeze any excess water from the veggie before mixing into the batter. This can be done by placing the shredded zucchini in a dish towel or paper towel and ringing until dry. If using frozen zucchini, let thaw overnight then squeeze the excess water.
Zucchini is a very mild flavored vegetable that kids often do not taste when combined with other ingredients. Explaining how the zucchini helps to make muffins moist is a great learning opportunity for kids that may be hesitant to try a zucchini muffin.
If you find your zucchini bread or muffins still wet in the middle it simply means they need more time cooking. Ovens vary and sometimes the times and temperatures don’t match up as well as we’d like.
Our How To Freeze Muffins guide will take you each step of the way to successfully freeze muffins for grab-n-go snacks, breakfast or dessert. Frozen muffins are perfect for snack time and lunch boxes.
Absolutely! Kids also love Gluten Free Chocolate Chip Banana Muffins, Gluten Free Sweet Potato Muffins and Gluten-Free Pumpkin Muffins.
Storage Instructions
After baking, allow the muffins to cool completely on a wire rack. If you plan to consume them within a day or two, store them in an airtight container at room temperature. For longer-term storage, place them in the refrigerator, where they can stay fresh for up to a week.
To freeze muffins for later enjoyment, wrap each muffin individually in plastic wrap to prevent freezer burn and then store them in a labeled, airtight freezer-safe container or bag. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the oven for a freshly baked taste.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Remember to use the spoon and sweep method for measuring gluten free flour. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full.
- Turn these muffins into zucchini bread by pouring the batter into loaf pans and increasing the cooking time.
- Insert a toothpick into the muffins after baking – if it comes out clean then the muffins are all done! If not, add 5 more minutes to the timer.
More Zucchini Recipes for Kids
Zucchini bread muffins are just one of the great ways to incorporate zucchini into recipes for a tasty meal or snack. Check out these kid-friendly recipes to find other ways to serve zucchini in your home!
- Italian Zucchini Crisps
- Gluten Free Zucchini Bread Recipe
- Banana Zucchini Bread
- Turkey and Zucchini Meatballs
- Zucchini Brownies
- Zucchini Pizza Boats
- Garlic Parmesan Zoodles
- Baked Zucchini Fries
- 5-Ingredient Zucchini Fritters
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Zucchini Muffin Recipe
Equipment
- grater
- large mixing bowl
- medium-sized bowl
- muffin liners or nonstick cooking spray✅
- wire cooling rack
Ingredients
- 2 1/4 cups gluten-free flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce
- 3 teaspoons vanilla extract ✅
- 1 teaspoon baking soda ✅
- 1 teaspoon baking powder ✅
- 1 teaspoon salt
- 2 cups shredded zucchini, squeezed to remove liquid
Instructions
- Preheat the oven and prep pan. Preheat oven to 425 degrees. Prepare muffin tins with muffin liners or non-stick cooking spray.
- Combine wet ingredients. Mix eggs, applesauce, granulated sugar, brown sugar, and vanilla together in a large bowl.1 cup granulated sugar, 1/2 cup brown sugar, 3 large eggs, 1 cup unsweetened applesauce, 3 teaspoons vanilla extract
- Combine dry ingredients. Blend flour, almond flour, baking soda, baking powder, and salt in a medium-sized bowl.2 1/4 cups gluten-free flour, 1 cup almond flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Combine and add zucchini. Stir dry ingredients into wet ingredients. Blend in the zucchini. Using a 1/4 measuring cup, scoop batter into prepared pans.2 cups shredded zucchini, squeezed to remove liquid
- ⭐️Bake. Bake for 20-28 minutes or until a toothpick inserted into the center comes out clean. Cool on a cooling rack.
Video
Notes
Easy Zucchini Muffin Upgrades
A fantastic way to ensure kids continue to enjoy this zucchini bread is stirring in new mix-ins with each batch. It is exciting to watch your kids take a bite into their muffin to find the surprise ingredient! Here is a list of a few family favorite add-ins:- Chocolate: Mini chocolate chips, cocoa powder, white chocolate chunks, cocoa nibs
- Nuts: pecans, walnuts, almonds, macadamia
- Vegetables: shredded carrots, spinach
- Fruits: shredded apples, shredded coconut, banana, dried cherries or cranberries
- Spices: nutmeg, cinnamon, allspice, apple pie spice, cloves
How To Freeze Muffins
Our How To Freeze Muffins guide will take you each step of the way to successfully freeze muffins for grab-n-go snacks, breakfast or dessert. Frozen muffins are perfect for snack time and lunch boxes. CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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Susan says
I liked this…i added a small amount of dried cranberrys and a few pecan pieces…I might use more cinnamon next time and I used 1/2 and 1/2 white and wheat flour. I always used 1/2 honey and 1/2 agave… GREAT with no sugar!
Jodi Danen says
I love your additions! I am going to try dried cranberries next time!
Sarah E. says
Hello! Did you use 1 cup honey and 1 cup agave instead of the 2 cups of sugar or was it a modified amount? Thanks!!
Jodi Danen, RDN says
Hi Sarah! I adjusted the comments in this recipe because I think they had gotten messed up with another recipe when the recipe cards were converted from an older version. So sorry about that.
If you’d like to replace the sugar with honey here is what I would do:
Use 1 cup honey (you use less than sugar)
Use 1 1/2 cups zucchini, or squeeze the 2 cups of zucchini out well to get rid of some of the moisture (honey adds more liquid)
Add an extra tsp. of baking soda (to balance the honey)
Watch the muffins because the honey will brown faster than sugar does and you don’t want to end up with burnt muffins.
I hope that helps and I’d love to hear how they turn out for you!
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Melissa says
This is my go-to recipe for zucchini muffins!