Savory Zucchini Muffins (gluten-free)
These Savory Zucchini Muffins are packed with zucchini and sun-dried tomatoes, and are soft, moist, and packed with flavor. They make an amazing side dish for dinner, and also pair perfectly with eggs for breakfast!
![[Gluten-Free] Zucchini & Sun-Dried Tomato Muffins](https://www.thewheatlesskitchen.com/wp-content/uploads/2021/08/IMG_5414.jpg)
Why You’ll Love These Gluten-Free Zucchini Muffins
- Quick & Easy: This recipe comes together in less than 30 minutes, making it a great choice for busy mornings or when you need a quick snack.
- Versatile: These savory zucchini muffins are perfect for breakfast, lunch, or dinner. They pair well with soups, salads, or even as a standalone snack.
- Kid-Friendly: These muffins are a great way to sneak some vegetables into your kids’ diets. The cheesy, savory flavor is sure to please even the pickiest eaters.
- Health Benefits: Zucchini is packed with fiber and offers a range of health benefits. I’m always looking to add vegetables into my family’s diet, and this is a perfect way to do that! Any time you can get a vegetable into a bread product, it is a win! My kids loved these with butter spread on them.
- Savory Twist on Muffins: While sweet muffins are a classic, savory muffins are often overlooked. These gluten-free zucchini muffins offer a savory alternative that’s perfect for breakfast, a mid-afternoon snack, or even as a side dish for dinner.
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.
- MILK OF CHOICE – You can use any type of milk for this recipe, I have used almond milk and soy milk, but you can easily use cow’s milk too. Just make sure your milk is unsweetened.
- SALT – We have to have salt in any type of baked good! It brings out so much flavor.
![[Gluten-Free] Zucchini & Sun-Dried Tomato Muffins](https://www.thewheatlesskitchen.com/wp-content/uploads/2021/08/IMG_5438.jpg)
Tips for Perfect Gluten-Free Zucchini Muffins
- Use a High-Quality Gluten-Free Flour Blend: Not all gluten-free flours are created equal. Look for a flour blend that includes xanthan gum to help provide structure to the muffins.
- Squeeze the Moisture Out of the Zucchini: It is important to squeeze out the excess water from the zucchini, or else they will be too wet and doughy. You can use a kitchen towel or a couple layers of paper towels to squeeze the zucchini after grating it.
- Experiment with Herbs and Spices: Customize your muffins with different herbs or spices based on your taste preferences. Dill, rosemary, and oregano are great additions!
Savory Zucchini Muffins (gluten-free)
These Savory Zucchini Muffins are packed with zucchini and sun-dried tomatoes, and are soft, moist, and packed with flavor. They make an amazing side dish for dinner, and also pair perfectly with eggs for breakfast!
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 1/2 cups grated zucchini
- 1/4 cup sun-dried tomatoes , chopped
- 3 eggs
- 1/3 cup extra virgin olive oil
- 1/3 cup milk
Instructions
- Preheat the oven to 350 degrees.
- Prep the zucchini by grating it and then placing it in the middle of a kitchen towel. Measure 1/5 cups BEFORE squeezing out the water. 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, milk 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 20-25 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.
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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Hi, these biscuits sound great! Couple quick questions – do I need to squeeze the moisture out of the zucchini before adding it to the batter? What kind of sun-dried tomatoes are you using – packed in oil, or dried? If the dried kind, are you reconstituting prior to adding to the batter?
Thanks! Looking forward to making these!
Hi Holly! You do not need to squeeze out the moisture from the zucchini, this actually helps them to not dry out. And I used sun-dried tomatoes packed in olive oil, but I squeezed as much oil off of them as I could before adding them in.
I hope you love the recipe when you make it! Let me know how they turn out! 🙂
Hi Candace,
Just found your site thanks to My Fitness Pal.
Your recipes look wonderful and would like to start with this muffin recipe.
My only suggestion would be to include gram weights, as that is so much easier to be accurate with a recipe.
For instance, the ingredient “large zucchini “ is much to vague. Could you please include a more specific amount.
Thank you,
Christine
Hi Christine! Thank you so much for pointing that out. This is one of my older recipes, and I have gotten much better at being more accurate over the years 😉 I am going to retest this recipe this weekend and fix the measurements. Thank you so much for the feedback, and helping me make my site even better!