Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast or as a side dish with soup or salad.

Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast. They also work as a side dish at lunch or supper with a hot bowl of soup.

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Adding shredded zucchini and carrots are a great way of getting veggies into your muffins plus the addition makes them super moist in the inside.

Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast or as a side dish with soup and salad.

INGREDIENTS USED TO MAKE THE MUFFINS:

  • Shredded Zucchini
  • Shredded Carrots
  • Shredded Sharp Cheese
  • Parmesan Cheese
  • Gluten-Free Rolled Oats
  • Gluten-Free Flour Blend
  • White Sugar
  • Gluten-Free Baking Powder
  • Large Eggs
  • Canola Oil

Gluten-free zucchini carrot parmesan muffins are the perfect easy grab and go snack or breakfast. Made with shredded zucchini, carrots, sharp cheese and parmesan cheese. They are moist and airy and have a ton of flavour.

Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast or as a side dish at lunch or supper with soup and salad.

WHY YOU’LL LOVE THIS RECIPE?

It is a great way to use up zucchini. I have a ton of summer zucchini in my fridge to use up from my sisters garden. If you are like me, you are always looking for more ways to use it up.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.

Gluten-free zucchini carrot parmesan muffins are so easy to make. They can be eaten for breakfast with a pat of butter (my fave way), taken for lunch or used instead of bread with soup at suppertime.

The gluten-free muffins are a good way to sneak extra veggies into your families diet.

Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast or as a side dish at lunch or supper with soup and salad.

HOW TO MAKE THE ZUCCHINI MUFFINS:

  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with 10-12 paper liners.
  3. In a stand mixer or large bowl with hand mixer add the eggs, oil, sugar and mix until blended.
  4. Add the oats, gluten-free flour, salt and baking powder and mix on low speed. Increase speed to medium and beat until you have a smooth batter.
  5. Add the shredded zucchini, carrots, sharp and parmesan cheese and mix on low speed.
  6. Use an ice cream scoop to drop batter into lined muffin pan.
  7. Bake in oven for 22-25 minutes.
  8. Remove and cool.
29 low-carb, gluten-free and mostly keto recipes in this cookbook.

Delicious savoury gluten-free zucchini carrot parmesan muffins featuring summer zucchini and two types of cheeses. If you are overloaded with summer zucchini be sure to check out my other Zucchini muffin recipe- gluten-free chocolate zucchini muffins.

Gluten-free zucchini carrot parmesan muffins are wonderful for breakfast or as a side dish with soup, stew or even a salad. A gluten-free muffins filled with shredded zucchini, carrots, sharp cheese and parmesan cheese.

Here are some more gluten-free recipes to try: gluten-free chocolate Zucchini muffins , gluten-free balsamic herb dressing, baked cinnamon sugar donuts , gluten and dairy-free waffles and gluten-free air-free spicy cauliflower wings.

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Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast as well as a side dish at lunch or supper with soup and salad.

GLUTEN FREE ZUCCHINI CARROT PARMESAN MUFFINS

Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast or as a side dish at lunch or dinner with soup and salad.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12

Equipment

Ingredients
  

  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1/2 cup shredded sharp cheese
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup gluten- free rolled oats
  • 1 1/2 cup gluten free flour blend
  • 1/2 cup white sugar
  • 1 Tbsp gluten-free baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup canola oil

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with 10-12 paper liners.
  • In a stand mixer or use a large bowl and hand mixer-add the eggs, oil and sugar and mix until blended.
  • Add the oats, gluten free flour, salt and baking powder and mix on low speed. Increase speed to medium and beat until smooth.
  • Add the shredded zucchini, carrot and cheeses and mix on low speed.
  • Use an ice cream scoop to drop batter into lined muffin cups.
  • Bake in oven for 22-25 minutes.
  • Remove and cool.
Keyword breakfast muffins, easy recipe, easy to make, gluten-free muffin, gluten-free muffins, gluten-free recipe, gluten-free zucchini muffins, zucchini cheese muffins, zucchini muffins
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