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.

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!

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.

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!

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!

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Coconut Flour Zucchini Muffins

Yield: 9 muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

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Ingredients

• 5 large eggs
• 1/2 cup avocado oil
• 1/2 cup pure maple syrup
• 1/2 cup + 2 Tbsp coconut flour
• 1 cup tapioca flour
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg, optional
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup zucchini, grated (1/2 medium zucchini)

Instructions

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.

Nutrition Information

Yield 9 Serving Size 1 of 9
Amount Per Serving Calories 265Total Fat 16gUnsaturated Fat 0gCarbohydrates 21gNet Carbohydrates 18gFiber 4gSugar 12gProtein 5g