Almond Flour Zucchini Muffins Recipe

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You’ll love these muffins, even if you’re not a huge fan of veggies. Zucchini muffins don’t taste like zucchini at all. The vegetable’s flavor gets lost behind the most comforting cinnamon, nutty scents and melted butter flavor. These are muffins like no other.

Zucchini gives moisture to the muffins as well and makes them so attractive — they never dry out! And that’s a lot to say about a muffin. The best part about these fluffy delights? They’re 100% gluten-free.

Almond Flour Zucchini Muffins Recipe

What goes into zucchini muffins?

To make these almond flour zucchini muffins, you need some almond flour, and make sure it’s finely ground — almond meal is coarser and won’t work. You’ll also need sugar, butter and eggs, a pinch of salt and two entire cups of grated zucchini. We’re making twelve muffins, so have a large enough muffin tin ready!

Cinnamon is what makes these muffins taste like fall and makes them attractively seasonal — they kind of taste like the holidays! 

Variations and substitutions

These muffins are easy to customize, so I left them very basic to allow you to be the creative director. Add crushed walnuts or sliced almonds for a crunchy bite. Chocolate chips work very nice as well! As for the spices, add pumpkin pie spice or your favorite warm, brown spices to give these muffins a kick.

Brown sugar is also very compatible with zucchini muffins and seasonal spices. It might make your muffins too moist, though, so try using both types of sugar. Substituting the eggs is hard in these, but two tablespoons of aquafaba will do the trick. That’s the liquid that comes in chickpea cans. Use the chickpeas for anything else. Fancy some hummus?

Now we’re ready to make some muffins. These are best if you let them settle for at least half an hour after baking to allow the juices to redistribute. After all, the zucchini does add a bit of moisture.

How to Make It

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Serving Size12
  • Energy228 cal




Line a 12-muffin tin with baking cups and set it aside.


In a mixing bowl, combine the almond flour, sugar, baking powder, cinnamon and salt. Combine.


Drain and pat dry the zucchini.


In a second bowl, mix the eggs, butter and zucchini.


Mix in the zucchini mixture with the dry ingredients to form a dough.


Preheat the oven to 350°F.


Fill the muffin tray with the mixture and bake for 25 minutes or until cooked through. These will still be a bit moist.

  • Nutrition Facts

  • Serving Size12
  • Amount per serving
  • Calories228
  • % Daily Value*Standard DV
  • Total Fat15.1 g78 g19.36%
  • Saturated Fat5.6 g20 g28%
  • Cholesterol48 mg300 mg16%
  • Sodium169 mg2300 mg7.35%
  • Total Carbohydrate20.7 g275 g7.53%
  • Dietary Fiber1.8 g28 g6.43%
  • Total Sugars17.1 g
  • Protein4.2 g50 g8.4%
  • Calcium28 mg1300 mg2.15%
  • Iron1 mg18 mg5.56%
  • Potassium104 mg4700 mg2.21%

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