[Gluten-Free] Zucchini & Sun-Dried Tomato Muffins

These savory muffins are packed with zucchini and sun-dried tomatoes, and are perfectly soft and moist. They make an amazing side dish for dinner, and also pair perfectly with eggs for breakfast.

I haven’t made many savory muffins in my life, but I am definitely going to start making them more after perfecting this recipe. It is a really nice change up from the typical sweet muffins. You almost feel like you’re eating a savory dinner roll that goes perfectly with a dinner of roasted chicken and veggies, or even as breakfast with some eggs. I actually made a breakfast sandwich out of them by splitting them in half and stuffing eggs and avocado in the middle. DO IT, just trust me on this one!

Ingredients in these savory muffins ->

• GLUTEN-FREE ALL-PURPOSE FLOUR – I used the Bob’s Red Mill All-Purpose Baking Flour, and it is one of my favorites! You can easily use this flour in pretty much any recipe that calls for AP flour. Bob’s also has a 1-to-1 baking flour that works every time as well! Feel free to use any brand gluten-free AP flour you want, I have also used Cup for Cup, King Arthur, and Pamela’s, all with success in other recipes.
• GRATED ZUCCHINI – Zucchini adds so much moisture and flavor.
• SUN-DRIED TOMATOES – The sun-dried tomatoes add a nice little kick of flavor, they are stronger than the zucchini, so it is a good balance.
• EGGS – the eggs keep everything nice and fluffy.
• EXTRA VIRGIN OLIVE OIL – The olive oil gives a nice flavor to savory muffins, but you can use any kind of oil you have on hand.
• BAKING SODA & POWDER – the usual suspects in any muffin recipe.

I had really high expectations for these muffins, and they exceeded them! My favorite way to eat them is just simply with some butter smeared on them. But like I said before, they make an excellent breakfast sandwich, and are also amazing with some goat cheese smeared alllllll up in there.

Looking for more zucchini recipes?

• Almond Crusted Baked Zucchini Fries
• Pizza Zucchini Boats
• Warm Zucchini & Corn Salad
• Zucchini Noodle Pesto Lasagna
• Baked Eggs with Kale, Cherry Tomatoes & Zucchini Noodles

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[Gluten-Free] Zucchini & Sun-Dried Tomato Muffins

Servings 12 muffins

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large zucchini , grated
• 1/3 cup sun-dried tomatoes , chopped
• 4 eggs
• 1/3 cup extra virgin olive oil

Instructions

• Preheat the oven to 350 degrees.
• Prep the zucchini by grating it and then placing it in the middle of a kitchen towel. Pull up the edges and then squeeze out all of the water over the sink. This is an important step because you don't want the zucchini to make the muffin batter too watery. Squeeze as much of the moisture out as you can.
• In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
• Next, add the eggs and olive oil and whisk to beat the eggs into the batter. Add the zucchini and tomatoes, then use a wooden spoon to fold it into the batter until it is evenly combined.
• Spray a muffin tin with cooking spray, and spoon the batter into the muffin tin about 3/4 of the way to the top.
• Bake for 20 minutes, until the top of the muffins are lightly golden brown. To check if they are done, stick a knife in the center of one and if it comes out clean, they are done.
• Remove from the oven and let them cool for 5 minutes before removing from the muffin tin.