Decadently delicious almond flour zucchini muffins are gluten-free, grain-free, and dairy-free breakfast or snack everyone will rave about! There’s an easy trick for achieving a perfectly light, fluffy texture and I’ll show you how.

an almond flour zucchini muffin with the paper wrapping taken off.

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Best Zucchini Muffins Made With Almond Flour

Gluten-free almond flour zucchini muffins recipe are an easy, snack-size version of this popular almond flour zucchini bread. A tender, soft, lightly spiced muffin comes together in minutes.

One thing I particularly love about gluten free muffins and zucchini recipes is its versatility. Bake the muffins as is or add a dose of chocolate chips, nuts, coconut, or chopped dried fruit to make many versions with one recipe!

If you love homemade muffins made with almond flour, there’s a few easy baking hacks I use to absolutely nail the texture. (No dense, heavy, and barely edible muffins on my watch!) Like these other quick and easy faves, almond flour chocolate chip muffins or homemade almond flour banana muffins, there has to be ideal ratio of wet to dry ingredients.

Almond flour has a lot of fat and moisture since it’s just purely ground almonds. Zucchini also has a lot of moisture, so that’s a double whammy. What’s the trick? First, soak up excess water in grated zucchini by gently squeezing in a towel before adding to the muffin batter.

Next, when making almond flour muffins with zucchini you can also reduce the amount of oil. The zucchini adds plenty of moisture and almond flour’s natural oils means not much more is required.

To make this recipe completely from scratch, you can even whip up a batch of this fluffy homemade almond flour before you start. It takes only 1 ingredient and 5 minutes! Or take the shortcut and buy a bag of blanched, fine almond flour. Judgment free zone.

Ingredient Tid Bits

Almond flour is a naturally gluten-free and grain-free addition to many gluten-free baking recipes. While it’s a little more pricey than ingredients used in my gluten-free cookbook, I like how it is low in carbs and high in protein.

  • Almond flour – Use blanched almond flour, which is more finely ground. For more of the best almond flour recipes, check out this valuable, free resource!
  • Brown Sugar – You many use also substitute maple syrup or honey, but the baking time will extend.
  • Oil – Use vegetable, canola, or coconut oil. For an oil-free adaptation, see the notes in the recipe card.
  • Grated zucchini – Since both zucchini and almond four have a lot of moisture, squeeze the shredded zucchini slightly dry with paper towels before using. Removing excess moisture also helps with an extra fluffy texture, a trick used in these pumpkin almond flour muffins as well.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Blot for success

Place the grated zucchini in a clean dish towel and wring out any excess moisture. This is important to do with almond flour recipes because of added moisture. Simple, yet effective baking trick!

grated zucchini in a white towel.

Whisk wet and dry ingredients

In a large bowl whisk together almond flour, optional cornstarch, cinnamon, baking powder, baking soda, and salt. In a small bowl whisk together eggs, egg yolk, brown sugar, oil, and vanilla extract.

two bowls, one with dry ingredients and one with wet.

Combine and bake

Stir in wet ingredients into dry and then gently stir in zucchini. Divide the muffin batter into a lined muffin pan. Use a large trigger scoop or ice cream scoop to distribute the batter between the muffin pan or fill each cup about ⅔ full. If desired, sprinkle the tops with turbinado sugar. This enhances the sweet taste with a light crackly muffin top. Bake for 20-22 minutes in a 350ºF oven.

muffin batter with zucchini mixed in.

Yummy Mix-In ideas

Homemade zucchini muffins are perfect for mix-ins! Whether making a chocolate chip version or adding salty nuts, it will also extend the batter to make slightly more muffins. Here are some things I have tried, but check out the comments below for more ideas.

  • Chocolate, butterscotch, or white chocolate chips – 1 cup
  • Fresh blueberries – 1 cup or follow this recipe for almond flour blueberry muffins for bonus lemon flavor!
  • Chopped walnuts, almonds, or pecans – 1/2 cup
  • Dried cranberries or other dried fruits – 1 cup
  • Shredded coconut – 1/2 cup
overhead shot of zucchini muffins on a wood cutting board.

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an almond flour zucchini muffin with the paper wrapping taken off.
4.89 stars (44 ratings)

5-Star Almond Flour Zucchini Muffins Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 11 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Decadently delicious almond flour zucchini muffins are gluten-free, grain-free, and dairy-free breakfast or snack everyone will rave about! There's an easy trick for achieving a perfectly light, fluffy texture and I'll show you how.
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350°F. Line a muffin tin with paper cups and set aside.
  • Place loosely packed and measured grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.
    1 ½ cups grated zucchini
  • In a large bowl whisk together almond flour, optional cornstarch, cinnamon, baking powder, baking soda, and salt.
    2 ¼ cups blanched almond flour, ¼ cup cornstarch or tapioca starch, 1 ½ teaspoons ground cinnamon, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • In a small bowl whisk together eggs, egg yolk, brown sugar, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini.
    2 large eggs , 1 egg yolk, ½ cup packed brown sugar, 2 tablespoons vegetable or melted coconut oil, 2 teaspoons vanilla extract
  • Divide into the prepared muffin tins, filling ¾ full. Sprinkle tops with optional turbinado sugar.
  • Bake on the middle rack for 20-22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Notes

Cornstarch Note
05/2025 – Recently I added this to the recipe after seeing the positive results in other almond flour breads and muffins. It soaks up some of the excess moisture, building out the structure of the muffin and making the crumb more tender. An equal amount of tapioca starch may be substituted, or you can leave it out, if desired.
Sugar Substitutes
You may substitute an equal amount of honey or maple syrup, but the crumb will be more moist and the baking time will extend for a few minutes. 
 
Oil Free Adaptation
Replace the oil with an additional 1/2 cup of grated zucchini, 2 tablespoons of unsweetened applesauce, or a mashed banana. You may need to bake the bread a few minutes longer since you are adding more moisture.
 
Calories: 212kcal, Carbohydrates: 16g, Protein: 6g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 119mg, Potassium: 128mg, Fiber: 3g, Sugar: 11g, Vitamin A: 101IU, Vitamin C: 3mg, Calcium: 92mg, Iron: 1mg
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