Gluten Free Cheesy Zucchini Muffins

I’ve been baking Gluten Free Cheesy Zucchini Muffins for years, and honestly, they never last long in my kitchen. The zucchini keeps them tender and moist, while the cheese adds that irresistible savory flavor. I love keeping them simple with sharp cheddar, but sometimes I throw in a little bacon or fresh herbs just to mix things up - either way, they’re always a hit.

Recipe Ingredient Note

Gluten Free Flour: I tested these Gluten Free Cheesy Zucchini Muffins with three different blends: my homemade gluten-free flour mix, Bob’s Red Mill 1-to-1 (blue bag), and King Arthur Measure for Measure. Each one baked up with a beautiful, light crumb, but my personal favorite for this recipe was Bob’s Red Mill. While I haven’t tried other blends, I imagine many would work well here too.

Zucchini: Smaller zucchinis are your best choice. They’re tender, have just the right amount of moisture, and don’t come with the large seeds you’ll often find in oversized zucchini. Bigger zucchini can taste dry or bitter, which isn’t what you want in a savory muffin.

Milk: I like to use whole milk in this recipe, but any milk you have on hand will work. I haven’t tested it with dairy-free alternatives, but I don’t see a reason they wouldn’t work as well.

Oil: I use grapeseed oil here, but a neutral oil such as vegetable oil or even a mild olive oil will work just fine.

Cheese: I recommend using a flavorful cheese or even a blend of cheeses for these muffins. Sharp cheddar cheese is always a good choice. I actually use a blend of Sharp Cheddar and Monterey Jack Cheese. You could also try mixing in Parmesan or Pecorino Romano for a salty, nutty kick, or go with Gruyère or Fontina if you want something a little more gourmet. For a fun twist, Pepper Jack adds a bit of spice, smoked Gouda brings a subtle smokiness, and feta or goat cheese add tangy, savory notes. No matter which direction you go, choosing a cheese with personality will make your zucchini muffins truly shine.

Tabasco: A few dashes of Tabasco (or any hot sauce) won’t make these muffins spicy - it simply brightens and balances the cheesy flavors. If you’d rather skip the heat, you can swap in a splash of white vinegar for the same tangy effect.

Spices: Aside from the tobassco I like to add some freshly grated black pepper and some dried garlic powder (on top of the fresh garlic).

How to Sweat Zucchini

We all know zucchini is about 90% water, which is great - but too much can make baked goods soggy. And nobody wants a soggy zucchini muffin. To prevent this, I like to toss the grated zucchini with a little kosher salt and let it sit so it releases excess moisture before adding it to the batter.

1. Step 1: Grate the zucchini using a coarse grater or the large holes of a box grater.

2. Step 2: Sprinkle the grated zucchini with some kosher salt, give it a good stir.

3. Step 3: Allow the zucchini to sit for about 10 minutes. The salt will help draw out excess moisture.

4. Step 4: Squeeze out the liquid using a clean kitchen towel or paper towels. Reweigh the grated zucchini. You will need 130 grams for this recipe.

Gluten Free Cheesy Zucchini Muffins

These Gluten Free Cheesy Zucchini Muffins come together quickly in just one bowl - and you can mix the batter by hand. No stand mixer (or even a hand mixer) required. Just make sure you have the grated zucchini prepared before starting with this quick and easy savory muffin recipe.

1. Step 1: In a mixing bowl combine the oil, milk, the room temperature egg, fine grated fresh garlic, hot sauce and room temperature large egg. With a whisk combine the ingredients.

2. Step 2: Add the dry ingredients to the wet ingredients and whisk together.

3. Step 3: With a flexible spatula, fold the shredded zucchini and grated cheese into the muffin batter. Make sure they are evenly distributed.

4. Step 4: Make sure the grated zucchini and cheese are evenly distributed in the muffin batter.

5. Step 5:  Divide the cheesy zucchini muffin batter between the papers with the large cookie scoop. I fill mine almost to the rim. This way, they will have a beautiful bakery-style dome.

6. Step 6: Bake the Gluten Free Savory Zucchini Muffins for 8 minutes at 425°F. Then reduce the oven temperature without opening the oven door to 350°F and bake for an additional 12-13 minutes or until a toothpick comes out clean. Allow the muffins to cool in the muffin tin for 5-10 minutes before transferring them to a cooling rack.

Storage & Freezing

Store the gluten free cheesy zucchini muffins in an airtight container at room temperature for up to 3 - 4 days. While most muffins are best the day they are baked, these were delicious the day after.

To freeze the gluten free savory muffins, place them on a sheet tray and pop them in the freezer for 30-45 minutes or until they are solid. Once frozen, transfer them to an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, allow them to thaw at room temperature or nuke in the microwave for 15-30 seconds.

FAQ for Cheesy Zucchini Muffins

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.