Healthy Zucchini Muffins

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Healthy Zucchini Muffins

Today, we are sharing another favorite – our Healthy Zucchini Muffin recipe.

These Healthy Zucchini Muffins are a favorite in the Good Clean Kitchen. They have a wonderfully moist texture thanks to grated zucchini, and the cinnamon and spices give them a depth of flavor and wonderful aroma that you won’t find in store bought muffins. Plus - They are vegan and gluten-free!

It’s also the perfect time to be cooking with zucchini! It’s summer, which means this vegetable is in its peak season. Zucchini has so many benefits, including that it’s rich in vitamin C, vitamin A, magnesium, folate, and potassium. When cooking with zucchini, it is best to buy organic, because of their very thin skin - which means they can absorb any chemicals or pesticides that have been sprayed on them.

These muffins are small but filling! The mixture of the coconut flour, almond flour, and walnuts will keep you full for a while, as it’s rich in healthy fats. Great to take along with you for breakfast in the morning or as a snack on-the-go.


Makes 12 muffins


  • 1 1/2 cups grated zucchini (no need to peel. We like using a box grater)

  • 1 tsp vanilla

  • 3/4 cup maple syrup

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/4 cup melted coconut oil

  • 1/4 cup unsweetened applesauce

  • 2 flax eggs ( 3 Tbsp of flaxseed meal mised with 5 Tbsp water)

  • 1/2 Tbsp cinnamon

  • 2 cups Bob’s Red Mill Paleo Baking Flour

  • 1/2 cup chickpea flour

  • 1/2 cup walnuts chopped

  • pinch salt

1. Preheat oven to 325 degrees F and place your muffin cups into each muffin tin. Grate the zucchini.

2. In a large mixing bowl, whisk together maple syrup, coconut oil, applesauce, flaxseed eggs, and. Add vanilla, baking soda, baking powder, and cinnamon.

3. Add the paleo baking flour, chickpea flour, shredded zucchini, and walnuts and whisk again to combine. The batter should be thick.

4. Spoon the batter into each muffin cup and fill to the top of the cup. Cook until golden brown, for about 45 minutes.

5. Allow the muffins to cool for 15 minutes and then take them out of the muffin tin and enjoy!


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