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!
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.
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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.