Go Back
Moist gluten-free zucchini muffins with cottage cheese, served warm on a plate.
Inga

Easy Gluten-Free Zucchini Muffins with Cottage Cheese

These easy Gluten-Free Zucchini Muffins are made with fresh zucchini, cottage cheese, eggs, buttermilk, cornmeal, and corn flour. They are wonderfully moist, light, and savory-perfect for breakfast, brunch, snacks, or serving alongside your favorite meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 16
Course: Breakfast, Brunch, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 3/4 cups Buttermilk 180g
  • 2/3 cup Cottage Cheese 150g
  • 1/2 cup vegetable, canola, or sunflower oil 120ml
  • 1 large zucchini, grated (about 3 cups or 350 g)
  • 1 tbsp tablespoon baking powder
  • 1 1/2 tsp salt
  • 1 cup gluten-free cornmeal (about 156 g)
  • 1 cup gluten-free corn flour (about 120 g)

Equipment

  • 1 Box grater
  • 1 Large mixing bowl
  • 1 Whisk or silicone spatula
  • 2 standard muffin pans
  • 16 Paper muffin liners
  • 1 Measuring cups and spoons

Method
 

  1. Prepare the oven and pans: Preheat the oven to 400°F (200°C). Line 16 standard muffin cups with paper liners and set aside.
  2. Grate the zucchini: Wash the zucchini and cut off both ends. Grate it using the large holes of a box grater. There is no need to peel or squeeze the zucchini.
  3. Combine the wet ingredients: Place the grated zucchini in a large mixing bowl. Add the eggs, buttermilk, cottage cheese, oil, baking powder, and salt. Stir until everything is evenly combined.
  4. Add the dry ingredients: Add the cornmeal and corn flour. Gently mix just until no dry patches remain. Do not overmix the batter.
  5. Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each one to the top. The batter should make approximately 16 muffins.
  6. Bake: Bake for about 30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool: Remove the muffins from the oven and let them cool in the pans for 15 minutes. Transfer them to a wire rack or serving platter and enjoy slightly warm.

Notes

  • Use cornmeal and corn flour that are clearly labeled gluten-free if you are preparing these muffins for someone with celiac disease or gluten sensitivity.
  • Corn flour means finely ground whole corn and is not the same as cornstarch.
  • Do not squeeze the grated zucchini because its moisture helps keep the muffins soft. Drain only excessive liquid if the zucchini is unusually watery.
  • If your cottage cheese is quite salty, you may reduce the salt to 1 teaspoon.
  • Refrigerate cooled muffins in an airtight container for up to 3-4 days.
  • Freeze individually wrapped muffins for up to 2 months.