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
When you have a surplus of zucchini, make these tasty, moist, grain-free muffins.
Ingredients
- 2 cups zucchini, shredded
- 2 eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 2 cups Otto's Cassava Flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp aluminum free baking powder
- You can add in nuts, chocolate chips, or raisins if you would like.
Instructions
- Preheat oven to 375°F.
- Shred zucchini to measure 2 cups.
- In a separate bowl, beat eggs, oil, vanilla, and sugar until well combined (this takes a little time with coconut sugar).
- In another bowl, combine flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder.
- Fresh ground nutmeg really makes the flavor pop!
- Add zucchini to the egg mixture and stir, then fold into the flour mixture.
- Spoon into muffin cups using a cookie scoop (for the least amount of mess).
- 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.
- Store in a covered container. They last 2-3 days. Refrigerate or freeze to last longer.
Notes
You can find silicone muffin cups here.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Aluminum Baking Sheet Pan -
Muffin Cups -
Muffin Tin -
Stainless Steel Scoop -
Nutmeg Grater -
Mixing Bowl -
Stainless Steel Grater -
Perfect Supplement Coconut Oil -
Vanilla Extract -
Coconut Sugar -
Cassava Flour -
Ground Cinnamon -
Fine Ground Celtic Sea Salt -
Ground Nutmeg -
Clove Powder -
Baking Soda -
Baking Powder -
Chocolate Mini Chips
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!
CLICK HERE to Pin this Recipe
13 Replies to “Grain-Free Zucchini Muffins”
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.
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!
One the baking powder you left off the measurement. I am hoping it is 1/2 a teaspoon.
Good catch, I edited the post. Yes, it is 1/2 tsp. Hope you like them 🙂
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.
Grain free but not low carb ☹️
I made these exactly as stated and the dough was very very dry. They are cooling now so we shall see
Keep me posted on how they turn out!
How much nutmeg for the recipe? It is not listed in the ingredients but it is mentioned in the directions.
sorry about that! Good catch!! 1/2 tsp, I edited the post 🙂
Can these be made with “chia eggs” instead?
Sure!
These are delicious! I subbed yellow squash as I didn’t have zucchini and added some walnuts and raisins. Yummy treat!!!