Decadently delicious, yet healthy, Almond Flour Zucchini Muffins are gluten-free, grain-free, and dairy-free breakfast or snack everyone will rave about!  "

– Mamagourmand


Grated Zucchini | Cinnamon Baking Powder | Baking Soda Eggs | Egg Yolk Brown Sugar | Vegetable Oil Blanched Almond Flour Vanilla Extract

Use a towel to absorb excess moisture from the shredded zucchini

Let's Make It!

Combine all dry ingredients in a large bowl and wet ingredients in a separate small bowl

Mix in the wet ingredients into the bowl of dry ingredients. Then blend in the shredded zucchini

Distribute the batter into a muffin pan and bake for 20 minutes. Remove from the oven, and enjoy!

How Should I Store The Muffins?

The muffins can be stored in the fridge for up to 4 day or wrapped and frozen for up to 3 months!

Almond Flour Chocolate Chip Muffins

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