Zucchini Muffins

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Zucchini Muffins

Easy to prepare on Sunday and have on-hand for rushed mornings, these muffins are full of fiber and B-vitamins, nutrients that are usually lacking from commercial gluten-free products. And so tasty your child won’t even know he’s eating his vegetables!

Prep time

Cook time




  • 1 Cup Zucchini grated
  • 1 1/4 Cups Gluten-Free All Purpose Flour
  • 1/4 Cup Flaxseed Meal or buckwheat flour, or almond meal
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Bob's Red Mill Baking Soda
  • 1/8 Teaspoon Salt
  • 1/2 Tablespoon Cinnamon
  • 1/4 Teaspoon Allspice
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Sugar
  • 1 Egg
  • 1 Egg White
  • 1/2 Teaspoon Almond Extract or vanilla extract
  • 1/2 Cup Pecans toasted, optional


  1. Preheat oven to 350° F.
  2. In a medium-sized bowl, whisk together flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, and allspice.
  3. In a large mixing bowl, cream coconut oil together with sugar for one minute.
  4. Add egg, egg white, and almond extract, mixing thoroughly.
  5. Slowly stir in the dry ingredients, making a thick batter.
  6. Fold in the shredded zucchini and chopped nuts.
  7. Pour into greased muffins tins and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Zucchini Muffins
Nutrition Facts
Zucchini Muffins
Amount Per Serving
Calories 408 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 35mg 12%
Sodium 259mg 11%
Potassium 108mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 18g
Protein 6g 12%
Vitamin A 2%
Vitamin C 6%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.