Introduction

These Gluten-Free Zucchini Potato Muffins are a delicious, savory alternative to traditional muffins. They’re perfect for breakfast, snacks, or even as a side dish. Made with grated zucchini and potato, these muffins are moist, flavorful, and packed with veggies. The gluten-free base ensures they are safe for those with gluten sensitivities, and you can top them with almond flour or oat flour for added texture. Easy to prepare and full of wholesome ingredients, these muffins are a great way to sneak in some extra vegetables into your diet!

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Ingredients

Dry Ingredients:

• 1 cup almond flour or oat flour (for topping and batter)
• ½ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp dried thyme or oregano

Wet Ingredients:

• 1 cup grated zucchini (squeezed to remove excess water)
• 1 cup grated potato (squeezed to remove excess water)
• 2 large eggs (or flax eggs for vegan option)
• ¼ cup olive oil or melted coconut oil
• ¼ cup dairy-free milk (like almond or oat milk)
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)

Topping:

• 2 tbsp almond flour or oat flour
• 1 tsp olive oil
• Pinch of salt

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Preparation

Step 1: Prepare the Vegetables

1. Grate the zucchini and potato using a box grater.
2. Place the grated vegetables in a clean kitchen towel and squeeze out as much water as possible. This ensures the muffins don’t become soggy.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the almond flour or oat flour, gluten-free flour, baking powder, baking soda, salt, garlic powder, and thyme or oregano.

Step 3: Mix the Wet Ingredients

1. In a separate bowl, whisk the eggs, olive oil, and dairy-free milk until well combined.
2. Add the squeezed zucchini and potato to the wet ingredients and mix until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the bowl with the dry ingredients.
2. Stir until a thick, slightly lumpy batter forms. Do not overmix.

Step 5: Prepare the Muffin Topping

1. In a small bowl, mix almond flour or oat flour with olive oil and a pinch of salt. This will create a light, crumbly topping.

Step 6: Fill the Muffin Tin

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with oil.
2. Spoon the batter into the muffin cups, filling them about ¾ full.
3. Sprinkle the almond or oat flour topping over each muffin.

Step 7: Bake the Muffins

1. Bake for 25-30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
2. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

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COOKING Note

• To avoid soggy muffins, make sure to squeeze out as much moisture as possible from the zucchini and potato.
• You can use either almond flour or oat flour as the main flour or topping, depending on your taste preference and dietary needs.
• These muffins freeze well—just store them in an airtight container for up to a month and reheat before serving.

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Serving Suggestions

• Enjoy these muffins warm, spread with a bit of vegan butter or avocado.
• Serve as a side to soups or salads for a light lunch or dinner.
• They make a great grab-and-go breakfast paired with a smoothie or fruit.
• Add a dollop of dairy-free yogurt on top for an extra creamy twist.

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Tips

• Swap the potato for sweet potato for a slightly sweeter variation.
• Add in chopped herbs like parsley or chives for extra freshness.
• For a vegan option, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) in place of regular eggs.
• If you like some crunch, toss in a handful of chopped nuts or seeds.
• Store leftovers in the refrigerator for up to 4 days.

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Prep Time:

15 minutes

Cooking Time:

25-30 minutes

Total Time:

40-45 minutes

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Nutritional Information (Per Muffin)

Calories: 180
Protein: 5 g
Sodium: 200 mg

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Conclusion

These Gluten-Free Zucchini Potato Muffins are the perfect combination of savory flavors and wholesome ingredients. Whether enjoyed as a snack, breakfast, or a side dish, they’re easy to make and versatile. The grated zucchini and potato keep the muffins moist, while the almond or oat flour topping provides a light crunch. With simple, gluten-free ingredients, these muffins are a great way to nourish your body while still enjoying a delicious treat.

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