These healthy and delicious Coconut Flour Zucchini Muffins are grain-free, gluten-free, paleo-friendly, and use no refined sugar. If you have a bumper crop of zucchini, you can make batches of these fluffy muffins all season long and even pop some in the freezer to enjoy during the cooler months.
How to Make Coconut Flour Zucchini Muffins
Like other muffins, making ones with coconut flour is easy. You simply start by preheating your oven and preparing a 12-cup muffin tin before proceeding with making the batter. Use parchment liners or silicone baking cups to line the muffin pan.
Alternatively you can also grease the pan with butter, if you don't need the muffins to be dairy free. I don't recommend coconut oil for greasing, because I've found it doesn't help with releasing the baked muffins very much.
To make the batter, start by whisking the dry ingredients together. These include coconut flour, ground flax, baking powder, baking soda, and cinnamon. Next, you combine the wet ingredients into another bowl, including eggs, coconut oil, maple syrup, and vanilla.
The final step of the batter is to fold in the grated zucchini, along with some pecans or chocolate chips. For the best flavour, I recommend that you toast the pecans in the oven before adding to your zucchini muffins. You should be able to toast them in a 350 F oven for about 7 minutes or until fragrant and golden.
Afterward, you divide the batter between the prepared muffin cups. I like to use a cookie scoop or measuring cup to ensure that the same amount goes into each cup. These should take a total time of 25 minutes to bake. Some good indicators that they are done are if they are dry and puffy on top, if an inserted skewer comes out clean, or if the muffin springs back when pressed with a finger.
How to Make Zucchini Muffins Vegan
The base of these coconut flour zucchini muffins includes eggs, but rest assured, if you are vegan or will be serving these to someone who is vegan, there is a very easy replacement; flax eggs!
A flax egg is basically a mixture of ground flaxseed and water that has gelled so that it is reminiscent of raw egg whites in texture. Generally, for one flax egg, you should combine 1 tablespoon of ground flaxseed with 3 tablespoons of water before allowing to sit for a few minutes to gel. Since this zucchini muffin recipe uses two eggs, you will be combining 2 tablespoons of ground flaxseed with 6 tablespoons of water.
Unfortunately, whole flaxseed doesn't work quite the same as if it is ground, but if that is all you have on hand, you can grind it yourself. I've found that a spice mill, coffee grinder or blender with small jar attachment (like the Blendtec Twister Jar) work well for small amounts. Try a food processor if you are grinding a much larger volume.
The Best Ways to Shred Zucchini
There are numerous ways to shred zucchini for your muffins and quick breads. Here are some of the best ways:
- Food Processor: If you are in a hurry, the fastest way to shred zucchini would be to use a food processor, especially if it has a shredding attachment. The one downside is that this method will result in more cleanup of several separate parts.
- Box Grater: This method is great for when you are grating a small amount of zucchini. In fact, these muffins only require 1 cup of shredded zucchini so this may be the way to go. A box grater requires a little more effort since you are doing most of the work, but it results in nice shreds of zucchini, and is in just one piece for easy cleanup.
Storing Coconut Flour Zucchini Muffins
Once your zucchini muffins are baked and cooled, you can store them in an airtight container at room temperature. They should stay fresh for up to 4 days if they last that long. The muffins are perfect for a grab-and-go breakfast, including plenty of fiber to keep you full from the flax, zucchini, and coconut flour.
If you have a lot of zucchini available from the garden, you may want to create an assembly line in your kitchen to make several batches of these muffins. They freeze wonderfully in a single layer in airtight containers so that you can pull them out of the freezer as needed. In the freezer, expect them to stay at their best for up to 6 months.
Original Images from 2014
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Grain-free Coconut Flour Zucchini Muffins
- ½ cup coconut flour
- 2 tablespoons ground flax
- 1 teaspoon baking powder *use grain-free baking powder like Hain if required
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup grated zucchini 8 oz/230 g
- 2 eggs room temperature
- ½ cup melted coconut oil
- 1 teaspoon vanilla
- 6 tablespoons maple syrup or sugar-free syrup
- ¼ cup chopped pecans or chocolate chips
- Preheat oven to 375 F. Prepare a 12-cavity muffin pan by lining with parchment or silicone liners or greasing it with butter.
- In a large bowl whisk together coconut flour, ground flax, baking powder, baking soda, and cinnamon.
- In another bowl combine eggs, melted coconut oil, vanilla, and maple syrup. Add wet to dry ingredients and combine. Fold in grated zucchini, chopped nuts or chocolate chips.
- Fill batter into 12 muffin pan cavities (don't be tempted to make fewer, larger muffins - the centers will be too mushy), top each with a few more nuts or chocolate chips and bake for 25 minutes.
- Let muffins cool before removing from pan. Store in an airtight container.
cal: 135 carbs: 4 sugar: 1
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