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Gluten-Free Zucchini Muffins with Lemon Glaze Delight!

Gluten-Free Zucchini Muffins with Lemon Glaze
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Delicious and moist gluten-free zucchini muffins topped with a refreshing lemon glaze.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup chopped walnuts (optional)
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. While the muffins are baking, prepare the lemon glaze by mixing powdered sugar and lemon juice until smooth.
  8. Once the muffins are cool, drizzle the lemon glaze over the top.

Notes

  • Make sure to squeeze out excess moisture from the grated zucchini for better texture.
  • Store muffins in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 2 months.

Nutrition

Find it online: https://recipeshungry.com/gluten-free-zucchini-muffins-lemon-glaze-recipe/