Zucchini Cherry Muffins

Zucchini Cherry Muffins

Brian CampbellCamfam Cookery
A gluten free alternative to Zucchini bread, this muffin recipe combines frozen cherries with lemons and zucchini to create a slightly sweet richly textured treat.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 236 kcal


  • 2 cups Gluten Free Flour Mix The best GF pre-mixed flour blends for muffins use rice and potato flours, and can also have sorghum and tapioca. Stay away from the mixes that use beans when making lighter bake goods like muffins, cakes and cookies. Pre-mixed blends that have Xanthan Gum already added make your job much easier. If your mix does not, add 1/4 tsp per cup of of flour.
  • 2 tsp Baking Powder
  • ¼ tsp salt
  • 2 Large eggs
  • ½ cup brown sugar
  • ½ cup Grapeseed Oil or Safflower Oil. Both oils have a neutral flavor
  • 1 tbsp Vanilla Use pure Vanilla extract, not imitation. The rich flavor adds warmth to the muffins
  • 1 cup Zucchini finely grated – no need to drain
  • 1 cup Cherries Frozen,thawed and drained
  • ½ cup Walnuts chopped – optional if you are not a nut fan, but does add a layer of texture and flavor
  • 1 whole lemon – zest and juiced – organic if you can get it because you will be using the peel for the zest


  • Preheat oven to 350 degrees and grease well with butter, making sure you get both top and bottom well so no muffin is left in the pan.
  • Put the frozen cherries in a colander and rinse them under hot water. Place the colander over a small bowl for the cherries to drain while you are mixing the other ingredients together.
  • In a Medium bowl mix the flour, salt and baking powder well. Set bowl aside
    2 cups Gluten Free Flour Mix, 2 tsp Baking Powder, 1/4 tsp salt
  • beat the sugar and eggs in small bowl
    2 Large eggs, 1/2 cup brown sugar
  • add the vanilla and oil to the eggs and sugar mixture, mix well
    1/2 cup Grapeseed Oil, 1 tbsp Vanilla
  • add the zucchini and nuts to the wet mixture and mix well
    1 cup Zucchini, 1/2 cup Walnuts
  • add the wet ingredients to the dry and mix just until blended.
  • Zest and Juice your lemon, and add both to the just blended mixture. As you mix it in, the texture and color will become lighter. The lemon adds just as much, if not more, to the texture as to the flavor.
    1 whole lemon
  • Gently fold in the drained cherries. This will insure your mixture is light, doesn't turn pink from your cherries, and the cherries and walnuts won't sink to the bottom.
    1 cup Cherries
  • Fill your greased muffin tin. You will have enough batter to fill each to just below the rim.
  • Bake at 350 for 25 minutes, turning pan half-way through, until they are a golden brown. Let sit until they are cool. Gluten Free bakery can be gummy straight out of the oven. Once cool, the texture is much lighter.


This recipe can be converted to wheat flour with these substitutions
  • Substitute GF Flour with 1/2 white wheat, 1/4 cup almond flour 1 cup white flour
  • Substitute 2 tsp of baking powder for 1/2 tsp baking powder and 1/2 tsp baking soda
  • Substitute a whole lemon for 2 Tbs plus the zest. You’re only looking for added flavor here. No need to add more to adjust the texture. 
Gluten Free Zucchini – Cherry Muffins with Walnuts and Lemon


Calories: 236kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 9gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 76mgPotassium: 96mgFiber: 3gSugar: 12gVitamin A: 30IUVitamin C: 3mgVitamin E: 3mgCalcium: 81mgIron: 1mgZinc: 0.3mg
Keyword Gluten Free

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