Almond Flour Zucchini Muffins

Moist, chocolatey, and bursting with warm cinnamon flavor, these paleo zucchini muffins are as delectable as they are easy to make!


- Shredded Zucchini - Almond Flour - Ground Cinnamon - Eggs -Grapeseed or Coconut Oil -Sugar -Vanilla Extract

Prep the Zucchini


Use the large holes of a box grater to shred the zucchini. Yes, you get a daily dose of your vegetables with this delicious recipe!

Let's Do The Twist!

Place the shredded zucchini in a kitchen towel and collect the edges. Wring out as much excess water as possible over a large bowl.


Whisk Dry Ingredients

Whisk together the almond flour, baking soda, salt, and cinnamon in a large mixing bowl until no large chunks of almond flour remain.


Whisk Wet Ingredients

Whisk together the eggs, oil, coconut sugar, and vanilla extract. Mix until smooth and thoroughly blended.


Make The Batter

Pour the wet ingredients into the dry and gently mix. When the mixture is combined, fold in the zucchini and walnuts.


Scoop, Bake & Enjoy!

Scoop batter in a 12-muffin tin. Sprinkle each muffin with chocolate chips. Bake for 35 minutes. Let them cool & enjoy!


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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Would you rather make it a loaf? If so, try baking the same batter in a loaf pan instead of muffin tins for a delicious quick bread you can enjoy all week long.