Thursday, August 9, 2018

Low-FODMAP Spiced Zucchini Muffins

 [Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks

It's zucchini season and my, do we have zucchini. Not from our garden, mind you. We don't have a garden because I have the blackest thumb ever. No, these zucchinis come from husband's co-worker. Last week my husband brought home the biggest zucchini I have ever seen. It is about fifteen inches long and four inches in diameter. It barely fits in our fridge. Needless to say, I have been cooking and baking a lot with zucchini lately.

Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks

Believe it or not, I had never baked with zucchini before developing this recipe. I've always known that it adds moisture to muffins and breads with a mostly neutral flavor. It's also a great way to sneak some veggies into your diet. I decided to try my hand at some muffins. It took a few (OK, maybe six or seven) batches to get the recipe just right. So I present to you my perfected zucchini muffins today. I'm working on some more zucchini recipes as we speak, so stay tuned for those in the coming weeks. I hope you enjoy!

Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks

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Spiced Zucchini Muffins
Low-FODMAP, Gluten-Free, Gum-Free
makes 12 muffins


1 3/4 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 large egg
1 cup freshly shredded zucchini
1/3 cup extra-light tasting olive oil (or other neutral oil)
1/2 cup granulated sugar
1/4 cup packed brown sugar

  1. Preheat oven to 375 degrees F. Line a 12-count standard muffin tin with paper liners or coat with cooking spray.
  2. In a medium bowl, stir together the flour blend (measure flour by lightly spooning into measuring cup and then leveling off with the back of a knife), baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, lightly beat the egg. Stir in the zucchini, oil, sugar, and brown sugar. Add the flour mixture and stir until well combined.
  4. Fill muffin cups about 2/3 to 3/4 full with the batter.
  5. Bake 18 to 20 minutes, or until tops spring back when lightly touched. Cool completely before removing from pan.

Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks


  1. Hello, should the zucchini be squeezed to release as much liquid as possible or should it just be shredded and added like that?

    1. Squeezing the liquid out is not necessary if using freshly shredded zucchini.

  2. If I don't have Diane's flour blend can I substitute your Basic Flour Blend recipe? Thank you.

    1. I have not tried this recipe with my basic flour blend, but I think it would probably work. Let me know if you try it!