• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 18 muffins
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 ½ cups Robin Hood® Gluten Free Flour Blend
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1/2 cup Vegetable or Canola Oil
  • 1 tsp vanilla extract
  • 2 cups grated zucchini, peeled or unpeeled
  • 1 tbsp lemon zest
  • Topping
  • 1/3 cup SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 18 muffins


Serving Size: 18 muffins

  • Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  • Combine flour blend, baking powder, baking soda and salt in a large bowl.
  • Whisk eggs and sugar together in a separate large bowl. Add buttermilk, oil and vanilla and mix well. Stir in zucchini and lemon zest. Add flour mixture, stirring until well combined. Spoon into prepared muffin cups. Sprinkle with sugar.
  • Bake in preheated oven 20 to 25 minutes, or until a tooth pick inserted in center of muffin comes out clean. Cool on wire cooling rack.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top