5-Star Almond Flour Zucchini Muffins Recipe

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Author Melissa Erdelac

Ingredients

1 ½ cups (153 g) grated zucchini excess water squeezed out with a dish towel
2 ¼ cups (217 g) blanched almond flour
¼ cup (36 g) cornstarch or tapioca starch optional - see recipe notes
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 (117 g) packed brown sugar (see recipe notes for substitutions)
2 tablespoons (28 g) vegetable or melted coconut oil
2 teaspoons vanilla extract
(optional) turbinado coarse sugar for sprinkling on top

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.

Nutrition