Q: Can I use almond or coconut flour for these muffins?

A: Not a good swap for the whole amount. Stick with a gluten-free flour blend for best results.

Q: Do I have to peel the zucchini first?

A: Nope! The skin softens while baking and adds nice color. Saves you time (and vitamins, if we’re being honest).

A: Up to 2-3 months in the freezer. Just wrap them well, otherwise, they can pick up freezer funk.

A: Yep, totally works as a bread. Just adjust the bake time—could take up to an hour, so check with a toothpick.

A: You can totally skip the nuts, or use seeds like pumpkin or sunflower for crunch.

Scale

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Preheat your oven to 350°F (175°C).
Grate the zucchinis and squeeze out excess moisture using a tea towel.
In a large bowl, whisk the eggs with sugar until fluffy.
Stir in the oil and vanilla extract.
In a separate bowl, sift together the gluten-free flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently.
Fold in the squeezed zucchini until just combined.
Transfer the batter into muffin tins or a loaf pan.
Bake for 25-30 minutes for muffins or up to 1 hour for a loaf, until a toothpick comes out clean.
Let cool before serving.

Ensure to use a good gluten-free flour blend with xanthan gum for best results. Muffins can be customized with add-ins like chocolate chips or nuts.