Monday, July 27, 2020

Gluten Free Zucchini Walnut Muffins

Gluten Free Zucchini Walnut Muffins

     Years ago I decided I really wanted a garden. My husband dug up a little space and built a tiny garden for me. That first year I didn't follow the instructions on how much to plant in our small space and ended up with an overflowing garden full of zucchini, tomatoes, jalapeños, spinach, and green peppers! Somehow it all was thriving despite my lack of gardening knowledge.  I loved being able to walk in my backyard and pick vegetables for dinner. When I had an abundance of zucchini I did what every gardener does and made zucchini bread, zucchini muffins, and added zucchini to anything I could! I have always loved zucchini muffins and this recipe hits the spot, I love the added crunch of the walnuts. I don't have a garden at our new home, but I plan to someday so I can have the joy once again of stepping outside and basing my dinner or baked goods off of what I have grown!

Gluten Free Zucchini Walnut Muffins

Makes about 18 muffins depending on the size of your muffin pan


1/4 cup unsalted butter or dairy free butter such as Miyoko's at room temperature

1/2 cup maple syrup

1/4 cup coconut sugar ( you can use all sugar,  coconut sugar, or maple syrup just make sure your total of sweetener is 3/4 cup) I like the combination of maple syrup and a little coconut sugar.

4 large eggs

1 tsp sea salt

2 1/2 cups gluten free flour, I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour ( you can also use all purpose flour if you don't need them to be gluten free)

2 tsp baking powder

2 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp ground ginger

1 tsp vanilla extract

1 cup milk or non- dairy milk, I use Coconut milk from a carton

1 cup shredded zucchini, squeezed gently to remove some moisture

1 cup walnuts chopped


1) Preheat oven to 350 and place muffin wrappers in the muffin tin.

2) In the bowl of a mixer combine the butter, maple syrup, and sugar. Beat together with the paddle attachment to cream. If your maple syrup or butter is too cold it will look separated, but it will combine later on once you add more ingredients.

3) Add the eggs one at at time and mix well.

4) With the mixer on low add the sea salt, baking power, cinnamon, cloves, and ginger.

5) Add the gluten free flour a half a cup at a time scraping the sides as needed, mix on low until just incorporated. You do not want to over-mix the gluten free flour as it can become gummy and create tough muffins.

6) With the mixer still on low slowly pour in the milk of choice just until incorporated. Increase the speed for about 20 seconds to make sure the batter is smooth.

7) Remove the bowl from the mixer and fold in the zucchini and walnuts by hand using a spatula.

8) Using a scoop fill the muffin tins 3/4 full.

9) Bake for 18-22 minutes until a toothpick comes out clean. With gluten free flour you want to make sure you don't under-bake, sometimes it may take longer to bake depending on the type of gluten free flour you use.


I like to eat mine with a little bit of butter! Like most zucchini muffins these taste even better the next day!

Store at room temperature in a sealed container for 2 days, in the fridge for 5 days, or freeze for 3 months!

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