Gluten-Free Zucchini Bread Muffins


  • 2 cups all-purpose gluten-free flour, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted
  • 1 cup coconut palm sugar
  • 2 eggs
  • 1/4 cup plain greek yogurt
  • 1 1/2 cups shredded zucchini, peeled before shredding and pressed to remove the added moisture
  • 1/4 cup mini chocolate enjoy life chips

YIELD: 16 muffins

Nutrition Information:

  • Per Muffin
  • Calories - 103cal
  • Total Fat - 6.2g
  • Carbohydrates - 11g
  • Dietary Fiber - 0.6g
  • Total Sugars - 5.2g
  • Protein - 1.6g


Preheat oven to 375°. Line 16 muffin cups with paper liners or lightly spray with cooking spray.

In a bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and allspice. Whisk well and set aside.

In a separate bowl, whisk together the melted butter and the sugar. Add the eggs, yogurt and vanilla extract and whisk until combined.

Alternate adding the flour mixture and some of the shredded zucchini to the butter/sugar mixture, stirring well in between. Mix in the chocolate chips.

Scoop the batter into the muffin cups. Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 25-30 minutes.

Cool the muffins in their pan on cooling rack for 10 minutes before removing. Let cool on wire rack.

They will keep well in an airtight container in the fridge for 5 days or in a freezer bag in the freezer for up to 6 months.

This recipe was adapted from the original by

Colleen Saltarelli
Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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