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Gluten-Free Zucchini Muffins

Kathleen R. Coffey
Quick, savory, and naturally gluten-free, these zucchini muffins are moist and flavorful, with a subtle Parmesan tang and creamy ricotta.
Perfect for brunch, snack time, or pairing with soup, they’re high in fiber and protein while being simple to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 1 x 12-hole muffin tin
  • Pastry brush or paper towel (for greasing)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spoon or spatula
  • Grater (for zucchini and Parmesan)
  • Cooling Rack

Ingredients
  

  • 1 ½ cups 225 g gluten-free all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup 50 g finely grated Parmesan cheese
  • 1 large spring onion/scallion finely sliced (white and light green parts)
  • 1 cup 150 g coarsely grated zucchini
  • 2 large eggs
  • ½ cup 120 ml buttermilk
  • ½ cup 120 ml grapeseed oil
  • ⅔ cup 170 g fresh ricotta cheese
  • 3 teaspoons finely chopped fresh dill optional
  • Melted butter or oil spray for greasing

Instructions
 

  • Prepare the Muffin Tin: Start by preparing your 12-hole muffin tin.
    Lightly grease each cavity with melted butter using a pastry brush for even coating.
    If you don’t have a brush, simply fold a small piece of paper towel, dip it into the butter, and wipe each cup.
    This ensures muffins won’t stick and will release easily. Silicone liners are also a great alternative for fuss-free baking.
  • Preheat the Oven: Set your oven to 200°C (390°F) to preheat.
    A slightly higher temperature at the start helps the muffins rise beautifully and develop a light golden crust.
    Keep in mind that if your oven runs hot, you may need to adjust the temperature midway.
  • Combine Dry Ingredients: In a large mixing bowl, add the gluten-free flour, baking powder, coarse sea salt, and freshly ground black pepper.
    Whisk them thoroughly until evenly blended. Then, stir in the finely grated Parmesan cheese.
    This cheese will not only add a savory depth but also contribute structure to the muffins.
  • Prepare the Vegetables: Take the spring onion (scallion) and slice finely, using both the white and light green parts.
    Coarsely grate the zucchini, ensuring the pieces are slightly chunky so that they remain visible in the final muffin.
    Add the zucchini and scallion to the dry mixture and toss gently with a fork.
    Coating the zucchini with flour prevents excess moisture from making the muffins soggy.
  • Mix Wet Ingredients: In a medium mixing bowl, crack the eggs and whisk them lightly.
    Add the buttermilk, grapeseed oil, and fresh ricotta cheese. Stir until the ricotta is mostly broken up, creating a creamy, cohesive mixture.
    If using dill, add it at this stage to infuse subtle herby notes throughout the batter.
  • Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture.
    Using a large spoon or spatula, fold the ingredients together gently. Mix until just combined — overmixing can result in dense muffins.
    The batter should be thick but slightly lumpy, with visible flecks of zucchini and scallion throughout.
  • Portion the Batter: Using an ice cream scoop or large spoon, evenly divide the batter among the prepared muffin cups.
    Fill each cup about three-quarters full to allow room for rising.
    This helps the muffins bake evenly and maintain a uniform size.
  • Bake the Muffins: Place the muffin tin in the preheated oven. Bake for approximately 20 minutes, checking at the halfway mark.
    If the tops are browning too quickly, reduce the temperature to 180°C (350°F) for the remainder of the baking time.
  • Test for Doneness: To ensure the muffins are fully cooked, insert a toothpick or skewer into the center of a muffin.
    If it comes out clean or with just a few crumbs, they are ready.
    If wet batter sticks to the toothpick, return the muffins to the oven for 2–4 more minutes and test again.
  • Cool the Muffins: Once baked, remove the tin from the oven and let it rest for about 5 minutes.
    Carefully transfer the muffins to a cooling rack. Cooling helps the structure set and prevents them from becoming soggy at the base.
    You can enjoy them warm immediately or allow them to cool completely before storing.
  • Optional Serving Tips: These muffins are delightful on their own or served with a light spread of butter or cream cheese.
    Pair with soup for a comforting lunch or add to a brunch spread for variety.
    The savory Parmesan and ricotta make them versatile enough for both adults and children alike.

Notes

  • For best results, always weigh your ingredients when possible, especially gluten-free flour, as it ensures consistent texture and rise.
  • The recipe works best with fresh zucchini; if using very watery zucchini, gently squeeze out excess moisture to avoid soggy muffins.
  • If your gluten-free flour blend already contains xanthan or guar gum, no additional binding agent is necessary.
  • Muffins are at their peak on the day they’re baked but can be gently reheated the following day for a fresh taste.
  • Ricotta should be fresh and soft; older ricotta may affect texture and moisture content.