Zucchini Bread Muffins

Gluten Free Lime Zucchini Muffins

These gluten-free zucchini muffins are the perfect snack, lunch box treat or morning tea.

If you want to use up some zucchini or sneak in some veggies, then these muffins are great.

They make a nice change from overly sweet muffins, are quick to prepare, they bake super quickly – perfect for those times when you’re short on time and need a gluten free treat in a flash.

Perfect with or without the glaze.

Plus, if you’re short on time, you can skip the glaze and these zucchini bread muffins are still delicious, however I do recommend adding the lime flavored glaze as it’s really yummy!

I like to use the mini muffin tins for these, with the recipe usually making enough for 3 to 4 dozen mini muffins. You could make them in regular muffin tins for bigger appetites.

Ingredients Required To Make These GF Lime Zucchini Muffins

To make these gf muffins, you will need:

  • oil
  • greek yoghurt
  • lime juice and zest
  • eggs
  • sugar
  • gluten free flour
  • baking soda
  • baking powder
  • zucchini
  • vanilla
  • powdered sugar

Freezing Gluten Free Zucchini Muffins

If I know that I won’t use the entire batch I also freeze a batch (minus the glaze) and then can easily thaw when required. They will keep in the freezer for up to 3 months as long as they are wrapped and stored carefully to avoid freezer burn.

Gluten Free Zucchini Bread Muffins

Zucchini Bread Muffins
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes

Ingredients

  • 1 cup oil
  • ¼ cup greek yogurt (plain)
  • 2 Tbsp lime juice
  • 2 eggs
  • 1 1/2 cup sugar
  • 3 cups gluten free flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 2 tsp lime zest
  • 2 cup shredded/grated zucchini (pressed slightly to get some of the water out)
  • 1 tsp vanilla

Glaze (if desired)

  • ⅓ cup powdered sugar
  • 2 tsp lime juice

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine flour, baking soda, baking powder, sugar and lime zest.
  3. Add oil, greek yogurt, eggs, lime juice and vanilla. Mix well.
  4. Stir in shredded zucchini.
  5. Divide batter evenly between mini muffin tins (should be able to make 3-4 dozen).
  6. Bake for approximately 20-22 minutes. Let the muffins cool before removing from the pan.
  7. If you would like to add a glaze: stir together powdered
    sugar and lime juice, until creamy.
  8. Drizzle on top, once the muffins have cooled.

Notes

The consistency is a littler thicker than normal muffins:

How Should These Muffins Be Stored?

Muffins, particularly gluten free muffins are best eaten the same day. We often reheat muffins the next day, but ultimately if we won’t be using them straight away, I do tend to freeze them.

Therefore, if all of your gluten free zucchini muffins won’t be used immediately, it’s best to make sure they are completely cool and then store straight away in an airtight container to keep them as fresh as possible.

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