Almond Flour Zucchini Muffins are a healthy dessert made with simple ingredients. They're soft, fluffy, and have the perfect amount of sweetness! Plus, you can easily customize them by adding in your favorite mix-ins like chocolate chips or chopped nuts.
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Why You'll Love This Recipe
Healthy - This delicious muffin recipe is made with only a few wholesome ingredients. It's also lower in sugar, refined sugar free, and has a full cup of fresh zucchini!
Gluten-Free - I used almond flour which is one of my favorite gluten-free flours to bake with! It creates a super fluffy texture in baked goods, and it is easy to work with.
Dairy-Free - Thanks to the added moisture from the shredded zucchini, this recipe does not require any butter, milk, or oil! (Which makes them naturally dairy-free.)
Delicious - Best of all, these muffins are a delicious treat that the whole family will love! They're soft, fluffy, and can be easily customized by adding chopped nuts or chocolate chips.
Zucchini Season
This recipe is also great for zucchini season! (Peak season is June-August.) During this time my garden is always overflowing with zucchini. This is a great way to enjoy your fresh zucchini to avoid food waste.
If you have extra zucchini, you can always freeze it for later! Store the extra shredded zucchini in an airtight container or bag and place in the freezer for up to 3 months. Remove from the freezer to defrost when you're ready to use it!
If you love zucchini recipes, you'll also enjoy my Lemon Zucchini Risotto and Zucchini Banana Cake!
🍴Ingredient Notes
- Eggs - I have not tested this recipe with an egg replacement.
- Shredded Zucchini - Squeeze out the excess moisture with a cheese cloth or dish towel. Do not pack it into the measuring cup.
- Coconut Sugar - You can use coconut sugar or any granulated sweetener of your choice! For a sugar-free substitute, use Lakanto Golden Monkfruit.
- Apple Cider Vinegar - This helps to activate the baking soda - I promise you will not taste it.
- Vanilla Extract - A quality vanilla extract is important for baking!
- Almond Flour - My favorite almond flour brands are Bob's Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Cinnamon - I love adding cinnamon for a warming flavor. You can also add a ¼ teaspoon of nutmeg.
- Baking Powder & Baking Soda - You'll need both to help these muffins rise when baking.
- Salt - Just a pinch brings all the flavors together!
🍴Step by Step Instructions
Step 1: Dry Ingredients
Start by mixing all dry ingredients in a small bowl. Use a fork or whisk to blend together.
Step 2: Wet Ingredients
Next, grate the zucchini and squeeze out the excess moisture with a dish towel or cheese cloth. Add the grated zucchini to a large bowl with all of the wet ingredients. Mix with a whisk or hand mixer until fully combined.
Step 4: Fold Together
Pour the dry mixture into the wet mixture, and fold together until all flour has been absorbed.
Step 5: Preparing to Bake
Place parchment paper muffin liners into the baking pan. Fill each muffin tin with an even amount of batter. (Optional: sprinkle chocolate chips on top!)
Step 6: Baking
Finally, place the muffins in the oven at 350 degrees for about 25 minutes - or until a toothpick comes out clean.
Step 7: Cooling
To cool, remove the muffins from the muffin tins and place on a wire rack to cool. NOTE: If you leave them in the muffin tin with the muffin liners, they will get soggy on the bottom.
Expert Tips
- Use parchment paper liners or silicone muffin liners! They will easily peel off without sticking.
- Let the muffins set for at least 30 minutes before enjoying.
- Squeeze out the excess moisture from the zucchini with a cheese cloth or dish towel.
- Do not pack the grated zucchini into the measuring cup. After you squeeze out the moisture, use your hands to "fluff it" and add it into the cup until it reaches the top.
- Check muffins with a toothpick to make sure they're cooked through. Every oven varies in temperature so the timing might be a few minutes different for you! If the toothpick comes out clean, they're done.
- Remove muffins from baking pan when they come out of the oven and place them on a cooling rack. If you let them sit with the parchment paper liners, they will sweat and make the muffins soggy.
Recipe Variations
For some crunch, add chopped walnuts, pecans, or almonds.
For some added sweetness, fold in raisins, dried cranberries, or chopped dates!
You can also top the muffins with dark chocolate chips or fold them into the batter. My favorite dairy-free and soy-free chocolate brands are Pascha and Hu Kitchen.
How to store leftovers
The muffins can be stored at room temperature. You can also freeze half for later in an airtight container!
When you're ready to eat, just pop out of the freezer and let defrost on the counter or in the refrigerator.
You can also heat them up in the microwave or toaster oven.
More muffin recipes:
After you make these Almond Flour Zucchini Muffins, make sure to leave a comment & rate the recipe!
Recipe Card
Almond Flour Zucchini Muffins
Equipment
- 1 Muffin Baking Pan
- 6 Muffin Liners
Ingredients
Wet Ingredients
- 2 Eggs
- 1 Cup Shredded Zucchini Do not pack it into the cup!
- ⅓ Cup Coconut Sugar
- ½ Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 1+¾ Cups Almond Flour
- 2 Teaspoons Cinnamon
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
- Start by mixing all dry ingredients in a small bowl. Use a fork or whisk to blend together.
- Next, grate the zucchini and squeeze out the excess moisture with a dish towel or cheese cloth. Add to a bowl with all of the wet ingredients. Mix with a whisk or hand mixer until fully combined.
- Pour the dry mixture into the wet mixture, and fold together until all flour has been absorbed.
- Place parchment paper muffin liners into the baking pan. Fill each muffin tin with an even amount of batter. (Optional: sprinkle chocolate chips on top!)
- Finally, place the muffins in the oven at 350 degrees for about 25 minutes - or until a toothpick comes out clean.
- To cool, remove the muffins from the muffin tins and place on a wire rack to cool. NOTE: If you leave them in the muffin tin with the muffin liners, they will get soggy on the bottom.
Notes
Expert Tips
- Use parchment paper liners or silicone muffin liners! They will easily peel off without sticking.
- Let the muffins set for at least 30 minutes before enjoying.
- Squeeze out the excess moisture from the zucchini with a cheese cloth or dish towel.
- Do not pack the grated zucchini into the measuring cup. After you squeeze out the moisture, use your hands to "fluff it" and add it into the cup until it reaches the top.
- Check muffins with a toothpick to make sure they're cooked through. Every oven varies in temperature so the timing might be a few minutes different for you! If the toothpick comes out clean, they're done.
- Remove muffins from baking pan when they come out of the oven and place them on a cooling rack. If you let them sit with the parchment paper liners, they will sweat and make the muffins soggy.
How to store leftovers
The muffins can be stored at room temperature. You can also freeze half for later in an airtight container! When you're ready to eat, just pop out of the freezer and let defrost on the counter or in the refrigerator. You can also heat them up in the microwave or toaster oven. **For more information & step by step photos, see full post!Nutrition
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