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

Course: Breakfast
Cuisine: American
Keyword: breakfast, coconut flour, dairy free, gluten free, grain free, paleo, zucchini muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 9 muffins
Author: Julia

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

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Ingredients

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.

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Comments

  1. Hillary Gras

    Is there a difference between arrowroot flour and powder? I have the boba red mill powder. Definitely don’t have tapioca flour…

    Thanks!

    Reply
      1. Hillary

        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 🙂

        Reply
  2. Denise Sutter

    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

    Reply
    1. Julia Post author

      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/

      Reply

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