Name: Zucchini Carrot Apple Muffins (Gluten-Free)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Cuisine: American
Ingredients: 1/2 c shredded carrot - about 1 small carrot; 1/2 c shredded zucchini - 1 small zucchini; 1 c shredded apple - about 1 medium-sized apple, skin on (sweet & tart like gala or pink lady); 1/2 c brown sugar; 3 Tbsp sugar; 1/2 c oil; 3 Tbsp sour cream or full fat yogurt (vegan versions ok); 2 eggs; 1 tsp vanilla extract; 1 1/3 c gluten free flour blend; 3/4 tsp xanthan gum; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground ginger, optional; 1 tsp cinnamon, optional

I know that’s a mouthful – zucchini, carrot AND apple in a gluten-free muffin? Yes! These muffins are moist, fluffy and just sweet enough. The zucchini, carrot and apple are shredded and melt into the muffin. An apple adds sweetness so less sugar is needed. You would never know that these muffins are filled with veggies and fruit.

gluten free zucchini carrot apple muffins on gray napkin. On broken open with knife. Shredded carrot and zucchini and sliced apple in front. Milk bottle in back

More gluten-free muffin recipes can be found on my blog like these gluten-free blueberry muffins – my favorite in the summer and these gluten-free diary free cinnamon swirl muffins are my go-to in the winter. Or try my epic gluten-free banana muffin recipe. And if you love carrot cake try my gluten-free carrot cake cupcakes.

gluten free zucchini carrot apple muffins on wire cooling rack. Red napkin underneath

Gluten-Free Flour

There are more and more choices for gluten-free flours for baking. Store-bought flour blends are very convenient but can also be expensive. So I offer a few choices.

I tested this recipe with several different mixes and they all worked well. My custom blend of sorghum, millet and brown rice flours is my favorite. It lends better flavor to baked goods than your average rice flour blend.

Here is the special flour blend that I love for this recipe and many more of my gluten-free recipes:

1 c sweet white sorghum flour
3/4 c millet flour
¼ c brown rice flour
2/3 c potato starch
1/3 c tapioca starch

For a more simple DIY gluten-free flour blend, check out my post on gluten-free flour blends.

If you prefer a store bought blend, King Arthur Flour All Purpose Gluten-Free flour and King Arthur Measure for Measure Flour both work well in this and many other recipes. Omit the xanthan gum called for in the recipe if your flour blend contains it or other binders like guar gum and inulin.

Ingredients

Zucchini, Carrot and Apple – This recipe will be easiest if you have a food processor with a shredder attachment. It makes quick work of shredding all three. If not, get out your box grater and work those arm muscles! You’ll need 1 medium-sized, tart/sweet, firm apple like pink lady or gala, 1 small or 1/3-1/2 large zucchini and 1 small carrot.

If you use packaged shredded carrots, I recommend chopping them a little bit first. They tend to have some long pieces and the muffins work better with smaller shreds.

overhead view of muffin tin with gluten free zucchini carrot apple muffins, shredded carrot apple and zucchini. White napkin on right, wood spoons in upper right and metal measuring cups in upper left

I am a huge fan of cinnamon but I have made it optional in this recipe. For those of you who are not cinnamon lovers like me, these muffins are yummy without it. I also love ginger in cakes and muffins. Add 1 tsp of ground ginger or even 2 tsp of freshly grated ginger for a great pop of zing.

Sour Cream or full fat yogurt (vegan options) adds wonderful richness to these muffins. I tested the recipe with Kite Hill Sour Cream Alternative (vegan) and it worked very well. Green Valley Lactose-Free Sour Cream is my go to. The muffins will not brown as much with a non-dairy substitute. This is expected.