Go Back
Golden zucchini cheddar muffins split open on a wood board, showing melted cheese pockets and flecks of green zucchini.

Soft and Cheesy Gluten-Free Zucchini Cheddar Muffins

Savory gluten-free muffins loaded with grated zucchini and sharp cheddar, baked until golden with a tender, cheesy crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 207
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 240 g gluten-free all-purpose flour blend (measure-for-measure) / 2 cups; look for one with xanthan gum already in it
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
Wet ingredients
  • 2 large eggs room temperature
  • 120 ml whole milk / 1/2 cup
  • 80 ml olive oil / 1/3 cup; or melted butter
Mix-ins
  • 180 g zucchini, grated and squeezed / 1 1/2 cups; about 1 medium zucchini before squeezing
  • 170 g sharp cheddar, shredded, divided / 1 1/2 cups; shred from a block if you can
  • 2 tbsp green onion, chopped optional

Method
 

  1. Heat the oven to 190 C / 375 F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate the zucchini on the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze hard until you've pressed out 2 to 3 tbsp of liquid.
  3. Whisk the gluten-free flour, baking powder, baking soda, salt, garlic powder, and pepper together in a mixing bowl.
  4. In a second bowl, whisk the eggs, milk, and olive oil until smooth.
  5. Pour the wet ingredients into the dry and fold just until no dry streaks remain.
  6. Fold in the squeezed zucchini, 1 cup (115 g) of the cheddar, and the green onion. Stop mixing as soon as it's combined, the batter goes dense if you overwork it.
  7. Divide the batter evenly between the 12 muffin cups, filling each about three-quarters full. Top each with the remaining cheddar.
  8. Bake for 20 to 24 minutes, until the tops are golden, a toothpick comes out clean, and the internal temp hits 200 F / 93 C.
  9. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

  • Squeeze zucchini hard, this is the step people skip and regret.
  • Fold cheese in gently to keep pockets of melted cheddar instead of a uniform mix.
  • Fill muffin cups three-quarters full, gluten-free batter doesn't rise as much as wheat batter.
  • Let muffins cool 5 minutes in the tin before moving them, they're fragile straight from the oven.