Topping: Almond flour or oat flour for a gluten-free option

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Introduction

These Gluten-Free Zucchini Potato Muffins are a savory twist on traditional muffins, making them perfect for breakfast, brunch, or a midday snack. They combine shredded zucchini and potatoes with herbs and spices, resulting in a flavorful, moist, and nutrient-rich muffin. Ideal for anyone following a gluten-free diet, they’re topped with almond flour or oat flour for a golden, crunchy finish.

These muffins are also highly versatile—you can enjoy them plain or pair them with soups, salads, or your favorite dips. Plus, they’re freezer-friendly, making them an excellent option for meal prep. Let’s dive into this easy and healthy recipe!

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Ingredients

Dry Ingredients:

• 1 ½ cups almond flour (or gluten-free oat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp dried thyme or oregano

Wet Ingredients:

• 1 cup zucchini, shredded and squeezed (to remove excess water)
• 1 cup potato, shredded (peeled or unpeeled)
• 2 large eggs (or flax eggs for vegan option: 2 tbsp ground flaxseed + 6 tbsp water)
• ¼ cup olive oil or melted coconut oil
• ¼ cup plain unsweetened yogurt (dairy or plant-based)
• 1 tbsp apple cider vinegar

Topping:

• 2 tbsp almond flour or oat flour for sprinkling

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Preparation

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with 12 muffin liners or lightly grease the tin with oil.

Step 2: Prepare the Zucchini and Potato

1. Shred the zucchini and potato using a box grater.
2. Place the shredded vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures that the muffins won’t be soggy.

Step 3: Combine the Dry Ingredients

1. In a large bowl, whisk together the almond flour (or oat flour), baking powder, baking soda, salt, garlic powder, black pepper, and thyme.

Step 4: Mix the Wet Ingredients

1. In another bowl, beat the eggs (or flax eggs) with the olive oil, yogurt, and apple cider vinegar until smooth.
2. Add the shredded zucchini and potato to the wet mixture and stir to combine.

Step 5: Combine Wet and Dry Ingredients

1. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

Step 6: Fill the Muffin Tins

1. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
2. Sprinkle almond flour or oat flour on top of each muffin for a crunchy finish.

Step 7: Bake the Muffins

1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

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Cooking Notes

• Don’t skip squeezing the vegetables: Removing excess water from the zucchini and potatoes is essential to prevent soggy muffins.
• Flour substitution: If you prefer a nut-free option, stick to oat flour instead of almond flour. Ensure your oats are certified gluten-free.
• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. These muffins also freeze well for up to a month.

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Serving Suggestions

• Enjoy these muffins warm with butter or cream cheese (use dairy-free alternatives for a vegan option).
• Serve alongside a bowl of soup or salad for a light, wholesome meal.
• Pair with a spread of avocado or hummus for a healthy snack.

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Tips

• Make it vegan: Use flax eggs and plant-based yogurt to make these muffins vegan.
• Add cheese (optional): If you’re not vegan, mix in ½ cup shredded cheddar or Parmesan for extra flavor.
• Add-ins: You can add in chopped herbs, sun-dried tomatoes, or sautéed onions for more variety.
• Portion control: Use a mini muffin tin for smaller bites, adjusting the baking time to 15-18 minutes.

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Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

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Nutritional Information (Per Muffin)

• Calories: 140
• Protein: 5g
• Sodium: 160mg
• Fat: 10g
• Carbohydrates: 9g
• Fiber: 2g

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Conclusion

These Gluten-Free Zucchini Potato Muffins are the perfect combination of savory flavors and wholesome ingredients. With shredded zucchini and potato baked into every bite, these muffins are both moist and satisfying. The almond or oat flour topping adds just the right amount of crunch to complement the soft interior. Whether you’re following a gluten-free lifestyle or just looking for a nutritious snack, these muffins are sure to impress.

They’re easy to make, highly customizable, and perfect for any occasion—from breakfast to potlucks. Make a batch today, and enjoy these guilt-free, delicious muffins anytime!

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