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 couldnโ€™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 momโ€™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. 

Letโ€™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 โ…” to ยพ 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 donโ€™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 youโ€™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 youโ€™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!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

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

Coconut Flour Zucchini Muffins

4.50 from 2 votes
Grain-free paleo-friendly zucchini muffins that are refined sugar-free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 muffins

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers.
  • 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 โ…” to ยพ 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.

Nutrition

Serving: 1of 9 ยท Calories: 265kcal ยท Carbohydrates: 21g ยท Protein: 5g ยท Fat: 16g ยท Fiber: 4g ยท Sugar: 12g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: breakfast, coconut flour, dairy free, gluten free, grain free, paleo, snack, zucchini muffins
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Paleo Zucchini Muffins made with coconut flour - grain-free, refined sugar-free, dairy-free, healthy

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
4.50 from 2 votes (2 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. Is there any good replacement for tapioca flour? A lot of your recipes call for it, but I never remember to look for it haha

    1. Hi Shannon! You can use potato flour or arrowroot starch. As an alternative, you can use more coconut flour…I would start with 2 Tbsp of coconut flour and add one tablespoon at a time until the batter looks right. Just keep in mind the muffins will be dense without some form of starch ๐Ÿ™‚

  2. Hi, I would like to make these with less carbs. Could you tell me how to replace the syrup? What would be the best replacement. Thanks

    1. Hi Denise,

      The best replacement would be using a zero-sugar liquid sweetener, as you wouldn’t need to play with any of the other ingredients. Pyure makes a great faux pure maple syrup, which is sugar-free. As an alternative, you can replace the pure maple syrup with granulated erythritol or xylitol, and add a liquid to compensate. I would start with 1/4 cup of almond milk, coconut milk, or avocado oil and increase the amount if necessary. Hope this helps! You can also try this recipe to take away the trial and error: https://alldayidreamaboutfood.com/best-low-carb-chocolate-chip-zucchini-bread/

  3. Is there a difference between arrowroot flour and powder? I have the boba red mill powder. Definitely donโ€™t have tapioca flour…

    Thanks!

    1. Hi Hillary,

      You can use arrowroot starch/flour to replace the tapioca flour in a 1:1 replacement ๐Ÿ™‚ Hope you enjoy!

      1. Okay so I was the one that swapped some ingredients here and actually had some success! I thought i had coconut flour and then low and behold.. I didn’t.

        I swapped in 3-4x as much almond flour for coconut, swapped in arrowroot powder and added a touch more baking powder and zucchini. I also did .75 c. maple syrup.

        these are amazing! so moist and still light! I loved them and hope to make again (following your recipe!) Just wanted to make sure some people knew that while it’s not suggested, the recipe seems a little flexible ๐Ÿ™‚

      2. Ah great! I’m so happy it worked out with almond flour! Thanks for providing that feedback! xo

    2. Just found the answer on one of your other recipe comment threads. Sounds like no need to drain zucchini. Thanks for the recipe!