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4.5 from 2 votes

Cinnamon Raisin Zucchini Muffins

Use up your zucchini before they get too large with these amazing gluten-free muffins.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free zucchini muffin recipe, gluten-free zucchini muffins
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com


  • ¼ cup whole sour cream whole milk, or whole coconut milk
  • cup melted butter or coconut oil
  • ¼ cup pure maple syrup honey would work too
  • 2 TB apple cider vinegar don’t leave this out! It is a weird ingredient but it helps with the rise since there is no eggs, and the taste will not be there once baked – I promise!
  • ¼ cup water
  • ¼ cup grassfed cold soluble gelatin See tips for where to buy. This is to replace the eggs – if you can handle eggs, you can leave out the ¼ cup water and gelatin and use 2 eggs
  • 1 cup brown rice flour or sorghum flour
  • ½ cup white rice flour
  • ½ cup tapioca flour
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 TB cinnamon
  • 2 cups packed shredded zucchini
  • Heaping ½ cup raisins


  • Literally put everything EXCEPT the zucchini shreds and raisins into a medium mixing bowl and blend through with handheld beaters. (The batter is a bit thick - DO NOT add more liquid - the zucchini added in will add a lot of moisture!)
  • Fold in the zucchini and raisins with a spatula.
  • Bake in silicone cups or a buttered muffin tin at 350 degrees for 35 minutes. Check around the 30 minute mark in case our ovens run different.