Recipe for Zucchini Muffins

recipe for zucchini muffins

4.5 from 2 reviews

Recipe for Zucchini Muffins is a healthy, nutritious choice for breakfast or anytime of day! Recipe is gluten free, grain free, dairy free.


  • 1 cup coconut sugar
  • 1 cup extra virgin olive oil or coconut oil
  • 1/2 cup banana, mashed
  • 1/4 cup maple syrup
  • 2 organic eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups cassava flour or 3 cups gluten free flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 cups grated zucchini
  • 1/2 cup chopped walnuts
  • OPTIONAL: 1/2 cup dairy free chocolate chips


  1. Preheat the oven to 350 degrees. Line 18 muffin tins with paper cups or 6 mini loaves with unbleached parchment paper.
  2. In a large batter bowl, combine the coconut sugar, oil, banana, maple syrup, eggs and vanilla. Set aside.
  3. In a large mixing bowl, whisk together the cassava flour, cinnamon, nutmeg, baking powder, baking soda and sea salt. 
  4. Add the banana mixture to the dry mixture and stir together until just combined.
  5. Place the grated zucchini in a piece of cheesecloth or paper towel and squeeze out excess liquid. Then, fold into the large mixing bowl mixture.
  6. Using a large scoop (3 tablespoons), scoop batter into prepared muffin tins. 
  7. Bake 22-30 minutes, or until a toothpick inserted in center of muffin comes out clean. Remove from oven and set on a wire rack to cool. 

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