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  • Liz Hoobchaak

Zucchini Muffins

Updated: Nov 6, 2022


Zucchini muffins have been on constant rotation in my house this summer. I have had no less than 10 zucchini sitting on my kitchen counter at all times for the past month. When using gluten-free nut flours, zucchini muffins and bread are best enjoyed once they have had a chance to cool down and set in the fridge. If eaten right out of the oven, they may be a bit mushy because of the added moisture to the dough. Make sure that you wring out all the excess water from the zucchini using a cheesecloth or paper towel. The addition of coconut flour to this recipe is to help absorb some of this moisture to make it more of a bread consistency. The muffins and bread reheat very well and makes for an excellent french toast!


Ingredients:

2 eggs

2 tbsp melted butter

1/4 cup honey

1 tsp vanilla

1 ripe banana

1 zucchini, shredded

1 cup walnuts

2 cups almond flour

2 tbsp coconut flour

1 tsp cinnamon

3/4 tsp baking soda

1/2 tsp salt


Directions:

1. Preheat oven to 350ºF and place a silicone muffin tray on a baking sheet. If using a metal muffin pan, use paper liners.

2. Place eggs, melted butter, honey, vanilla, banana and walnuts in a high speed blender and blend into a smooth mixture with no chunks.

3. Place all the dry ingredients in a large bowl and stir together. Mix in the wet ingredients.

4. Shred the zucchini into a cheesecloth or paper towel and wring out excess water. Add zucchini to the batter and mix together.

5. Fill the muffin wells 3/4 of the way and bake at 350ºF for 25 minutes or until golden brown on top.


If making a zucchini bread, simply pour all ingredients into a silicone loaf pan or line a metal baking pan with parchment paper to prevent sticking. Bake at 350ºF for 45-50 minutes until golden brown on top.

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