Grain-Free Zucchini Muffins

When you have a surplus of zucchini, make these tasty, moist, grain-free muffins.

I was fortunate enough to grow up with a big family garden. In the summer that meant lots and lots of zucchini. We would eat zucchini in just about everything for about a month! Zucchini muffins fresh from the oven and slathered in butter was definitely my favorite way to eat zucchini as a kid. I took our family recipe and changed out some of the ingredients to make them grain free. I hope you enjoy my new version of grain-free zucchini muffins!

Grain-Free Zucchini Muffins
Yield: Makes approximately 24 muffins

Grain-Free Zucchini Muffins

When you have a surplus of zucchini, make these tasty, moist, grain-free muffins.



  1. Preheat oven to 375°F.
  2. Shred zucchini to measure 2 cups.
  3. In a separate bowl, beat eggs, oil, vanilla, and sugar until well combined (this takes a little time with coconut sugar).
  4. In another bowl, combine flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder.
  5. Fresh ground nutmeg really makes the flavor pop!
  6. Add zucchini to the egg mixture and stir, then fold into the flour mixture.
  7. Spoon into muffin cups using a cookie scoop (for the least amount of mess).
  8. Put muffin cups onto a baking sheet and bake at 375°F for 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Store in a covered container. They last 2-3 days. Refrigerate or freeze to last longer.


You can find silicone muffin cups here.

P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!

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Grain Free Zucchini Muffins | Real Food RN
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13 Replies to “Grain-Free Zucchini Muffins”

  1. I noticed in this recipe you used silicone baking cups. Do you think those are safe? I have often wondered while baking if chemicals are released from the heat. I don’t know, just asking your thoughts. Thank you the recipe looks wonderful.

    1. Hey Christine,

      I have not found anything in my research to convince me not to use them. I hope I never find anything bad about them because I really dislike cleaning muffin tins! I hope you enjoy the recipe, they are delicious!

  2. Thank you!!! I’m making it for the second time now. I’m trying it with a handful of raisins just because that’s the way I used to go with it before my autoimmune days. Great recipe.

  3. These are delicious! I subbed yellow squash as I didn’t have zucchini and added some walnuts and raisins. Yummy treat!!!

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