Decadently delicious, yet healthy, Almond Flour Zucchini Muffins are gluten-free, grain-free, and dairy-free breakfast or snack everyone will rave about! For low carb muffins, use the easy adaptation included!
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 almond flour zucchini muffins, try these other quick and easy favorites, almond flour chocolate chip muffins or almond flour banana muffins!
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!
ingredient notes
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. For a low carb zucchini muffins, use a sugar free sweetener.
- 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.
how to make almond flour zucchini muffins recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Line a muffin tin with paper cups or grease with nonstick cooking spray.
- Place 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.
- In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and 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.
- Divide into the prepared muffin tins and bake for 20 minutes in a 350ºF oven until golden brown and a toothpick inserted in the middle comes out clean.
low carb / keto modifications
Almond flour zucchini muffin recipe naturally has fewer carbs than if you were to use regular or gluten-free flour, but the brown sugar does add carbohydrates.
To make this recipe low carb and Keto-friendly recipe, replace the brown sugar with a sugar substitute or low carb sweetener.
Some good options are: monk fruit, erythritol, splenda, or coconut sugar for a paleo muffin. Be sure to leave the optional Turbinado sugar off, too.
suggested additions
Zucchini muffins are perfect for mix-ins! Whether making chocolate chip zucchini muffins or adding salty nuts, it will also extend the batter to make slightly more muffins.
- Chocolate, butterscotch, or white chocolate chips (read label to make sure they are gluten free) – 1 cup
- Fresh blueberries – 1 cup
- Chopped walnuts, almonds, or pecans – 1/2 cup
- Dried cranberries – 1 cup
- Shredded coconut – 1/2 cup
storing and freezing
Once they have completely cooled store in an airtight container up to 2 days at room temperature. They may also be stored in the fridge up to 4 days.
For optimal freshness and longer storage, I freeze to pull out as needed. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months.
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Almond Flour Zucchini Muffins
Ingredients
- 1 ½ cups grated zucchini, excess water squeezed out with a dish towel
- 2 ¼ cups blanched almond flour
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 egg yolk
- ½ cup brown sugar (see recipe notes for substitutions)
- 2 tablespoons vegetable or coconut oil
- 2 teaspoons vanilla extract
- (optional) turbinado sugar, for sprinkling on top
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper cups and set aside.
- Place grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.
- In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and 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.
- Divide into the prepared muffin tins, filling ⅔ 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
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. For a low carb zucchini bread, replace with a sugar-free brown sugar sweetener.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.Nutrition
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Angela Cappelluti says
Great recipe! Used pecans!
Can you freeze these muffins?
Thanks!
Angela Cappelluti says
Great recipe!
Can you freeze these muffins?
Melissa Erdelac says
Yes! I do it all the time. I’m glad you enjoyed them!
Best,
Melissa
Robin Catone says
I made this recipe last night for the morning breakfast. The muffins turned out amazing. Super light and flavorful. Love using almond flour. Thank you
Melissa Erdelac says
Thanks for sharing, Robin! I really appreciate it!
Best,
Melissa
Lea Hart says
Do you think agave syrup would work as well ilo brown sugar?
Melissa Erdelac says
Hi Lea,
Yes, but you many have to bake them 1-2 minutes longer since there will be more liquid in the recipe.
Best,
Melissa
Anonymous says
Great bread. I used avocado oil in the batch I made, well delicios
Melissa Erdelac says
Thank you so much! Appreciate it!
Best,
Melissa
Fran M says
Made these muffins today. Easy recipe. I substituted coconut sugar for the brown sugar. Delicious!!
Melissa Erdelac says
Thank you for taking the time to let me know! Appreciate it!
Best,
Melissa
Nancy Brinkheide says
what are the conversions to make this a loaf?
Melissa Erdelac says
Hi Nancy,
I have the loaf recipe here. Almond Flour Zucchini Bread Enjoy!
Best,
Melissa
Linda gooding says
These are so easy and delicious.I added walnuts and dry cranberries.
Melissa Erdelac says
Great additions! I’m so glad you enjoyed them!
Best,
Melissa
Amy Scott says
Why is there an extra egg yolk in here? Can you leave it out? What would it impact in terms of texture?
Melissa Erdelac says
Hi Amy,
You can leave it out, but it helps with binding. You might find the bread a little more crumbly.
Best,
Melissa
Chelsea says
Hello! Curious is the nutritional information for 1 muffin? Or what is the serving size?
Thank you! Chelsea
Melissa Erdelac says
Hi Chelsea,
Yes, it’s for one muffin.
Best,
Melissa
Cynthia C Finney says
Apparently everyone knows how to shred the squash but me…no instructions? Leave skin on squash or peel?
Melissa Erdelac says
I appreciate you pointing this out, Cynthia. I’m trying hard to incorporate very thorough directions so I don’t leave anyone wondering! Zucchini skin is very thin and edible, so you can always leave it on, no matter if you are cooking it or baking with it. To shred it you can use a cheese grater. Just cut off the stem and shred the whole thing. Don’t worry about any seeds you see. Those are edible too. Hopefully this helps!
Best,
Melissa
Erin Maughan says
These are delicious!
Melissa Erdelac says
Thanks so much, Erin! I appreciate it!
Best,
Melissa
Anonymous says
I also agree that this recipe sounds great and am anxious to try it. In regards to the sugar, I’m interested in using Coconut Palm Sugar instead. What are your thoughts with doing that?
Melissa Erdelac says
Hello,
I don’t think that would be a problem at all. It might affect the structure a little (not as tall), but would still taste delicious!
Best,
Melissa
Jay says
This recipe sounds great. Right now, I have an abundance of last years stored spaghetti squash, do you think I could substitute it for zucchini?
Melissa Erdelac says
Hey Jay,
I don’t see why that would be a problem. Just squeeze the grated squash a little dry first with a towel since almond flour contains a lot of moisture.
Best,
Melissa