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Almond flour zucchini muffins on a plate from top view

Almond Flour Zucchini Muffins Recipe

Healthy Zucchini Muffins made with almond flour and sweetened with coconut sugar. Easy to make, gluten, dairy, and grain-free. They are the perfect moist and fluffy muffins you can make during the zucchini season
Course Naturally sweetened dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 234kcal


  • 1 ½ cups Shredded Zucchini (255 gr)

Dry Ingredients:

  • 2 cups almond flour or almond meal (240 gr)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon

Wet Ingredients:

  • 2 large eggs at room temperature
  • ¼ cup grapeseed or coconut oil melted and cooled
  • ½ cup coconut sugar (66gr)
  • 1 teaspoon vanilla extract

Optional Add Ins:


  • Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.
  • Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
  • Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
  • Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
  • Pour the wet ingredients into the dry ones and mix until combined.
  • Fold in the shredded zucchini and walnuts.
  • Divide the batter in amongst the cups of the muffin tin.
  • Sprinkle each cup with chocolate chips.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.
  • Serve while still slightly warm.


  • Storage & Freezing: Be sure to bring them to room temperature before storing. Cover with plastic wrap and store them in the fridge for 4-5 days. Or, you can keep them in an airtight container for up to 3 months in the freezer.
  • Serving: When you’re ready to eat these muffins, you don’t have to worry about letting them thaw. Just leave them on the kitchen counter until they’re room temperature or microwave them until warm.
  • To make these keto-friendly: Swap coconut with an equal amount of Monk fruit sweetener and use Lily's chocolate chips.
  • My favorite muffin liners are these parchment muffin liners. They are so easy to remove from the muffins after they are cooled down. Not to mention, they make the clean up after a breeze.


Calories: 234kcal | Carbohydrates: 13g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 213mg | Potassium: 94mg | Fiber: 3g | Sugar: 7g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg