Coconut Flour Zucchini Muffins (Paleo)

Coconut flour zucchini muffins – grain-free, refined sugar-free, dairy-free, paleo-friendly and delicious! These fluffy, moist, healthy muffins are perfect for breakfast or snack.

Coconut Flour Zucchini Muffins - paleo zucchini muffins made grain-free, refined sugar-free and dairy-free | TheRoastedRoot.net #glutenfree

After posting my Paleo Coconut Flour Muffins, which includes 4 different muffin flavors, I immediately thought about zucchini muffins. 

I knew I couldn’t use the same base recipe due to the moisture of zucchini, so I filed away the concept for when I was ready to bake muffins again.

Lo and behold, here we are! I present to you a recipe for grain-free coconut flour zucchini muffins, which is all-things moist, perfectly sweet, fluffy, and even kid-friendly (tested by my nieces, nephews, sister-in-law, and mom’s partner). 

Perfect for zucchini season and enjoying with friends and family, these grain-free paleo zucchini muffins can easily become a family favorite and a staple in the household. 

Let’s bake a batch or twelve!

Paleo Zucchini Muffins made with coconut flour and pure maple syrup - grain-free, refined sugar-free, dairy-free and delicious | TheRoastedRoot.net #glutenfree

How to Make Coconut Flour Zucchini Muffins:

Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers (or spray with cooking oil)

Add all ingredients except the grated zucchini to a blender. Blend until completely smooth. Stir in the grated zucchini until well-combined.

Fill the muffin holes up ⅔ to ¾ of the way full. Bake on the center rack of the preheated oven 30 to 35 minutes, or until muffins are golden-brown and cooked through. 

Allow muffins to cool at least 30 minutes before eating. I suggest enjoying these muffins with a pat of butter and a drizzle of honey.

Paleo Zucchini Muffins made with coconut flour and pure maple syrup - grain-free, refined sugar-free, healthy breakfast recipe | TheRoastedRoot.net

Recipe Adaptations:

  • Please don’t go rogue on me and replace the coconut flour with any other flour. Coconut flour absorbs four times more liquid than any other flour and also requires many eggs for leavening. For those reasons, it is not easily replaceable without making adjustments to the rest of the recipe.
  • If you’re looking to make zucchini muffins using almond flour, follow my recipe for Paleo Chocolate Chip Zucchini Muffins (note: you can omit the chocolate chips if you’d like).
  • Replace the avocado oil with algae oil or almond oil.
  • Substitute arrowroot flour for tapioca flour in a 1:1 replacement.
  • Add chocolate chips or chunks, or chopped walnuts or pecans.

Enjoy these fluffy love muffs!

Coconut Flour Zucchini Muffins - paleo zucchini muffins made grain-free, refined sugar-free and dairy-free | TheRoastedRoot.net #glutenfree

Coconut Flour Zucchini Muffins

Grain-free paleo-friendly zucchini muffins that are refined sugar-free

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  1. Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers.

  2. Add all ingredients except the grated zucchini to a blender. Blend until completely smooth. Stir in the grated zucchini until well-combined.

  3. Fill the muffin holes up ⅔ to ¾ of the way full. Bake on the center rack of the preheated oven 30 to 35 minutes, or until muffins are golden-brown and cooked through.

  4. Allow muffins to cool at least 30 minutes before eating. I suggest enjoying these muffins with a pat of butter and a drizzle of honey.

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Coconut Flour Zucchini Muffins (Paleo)