Zucchini is a delicious summer vegetable although technically, they’re a fruit. But that’s beside the point! When it's so hot outside but you are still craving something a bit healthier to munch on or for a breakfast bite, turn on the AC and whip up these easy almond flour zucchini muffins. These savory muffins are delicious as a snack or a side dish. You can enjoy them warm or at room temperature. With very few ingredients, you can whip up this recipe in no time.
Healthy zucchini muffins
Introducing a delectable and wholesome treat—Almond Flour Zucchini Muffins. These delightful muffins are crafted with simple and nourishing ingredients, making them a perfect choice for those seeking a gluten-free and low-carb option. Bursting with flavors, these muffins are not only delicious but also packed with nutrients.
The star of this recipe is almond flour, also known as ground almonds. This gluten-free alternative provides a delicate and nutty flavor that pairs wonderfully with the other ingredients. Not only does it add a delightful taste, but it also offers a dose of healthy fats and fiber.
Grated zucchini brings a fresh and vibrant element to these muffins. It not only adds moisture but also sneaks in some additional nutrients. The combination of zucchini and almond flour creates a soft and tender texture that will surely tantalize your taste buds.
To bind the ingredients together, eggs are added to the mix. They lend structure and richness to the muffins, resulting in a satisfying bite.
Preparing these delightful muffins is a breeze. Simply mix the grated zucchini, almond flour, salt, baking powder, and eggs together until a unified batter forms. Spoon the batter into muffin cases and bake them to perfection.
After a mere 20 minutes in the oven, your kitchen will be filled with an irresistible aroma. Allow the muffins to cool to room temperature, as this will enhance their flavor and texture. Then, it's time to indulge in these delectable treats.
Whether enjoyed as a wholesome breakfast, a satisfying snack, or a delightful addition to your afternoon tea, these almond flour zucchini muffins are sure to please. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that combines wholesome goodness with sensational taste. Get ready to savor every bite of these almond flour zucchini muffins—a perfect harmony of flavors and textures.
This recipe can also be made as one savory zucchini bread loaf if you prefer. If you want a sweet loaf, check out my sweet zucchini bread recipe.
As mentioned, this recipe is gluten free and dairy free like most of my recipes recently. Although this recipe can become dairy if you add some grated cheese that can add more flavor and make the muffins a bit richer. Without cheese the muffins are very tasty too and fit more meals and diets.
Since the recipe is gluten free and flourless, it fits Passover perfectly. It's always a struggle during Passover to find good breakfast and snack recipes, and these muffins are perfect for that.
How to make zucchini muffins
To make this easy zucchini muffin recipe you need – almond flour, grated zucchini, eggs, salt and baking powder. Very few ingredients that together create a yummy moist healthy muffin.
Zucchini – known as summer squash and comes in various green and yellow colors. Zucchini is packed with many important vitamins, minerals, and antioxidants. It has a high fiber content and a low calorie and sugar count. Zucchini is very versatile in the kitchen and is being used in sweet and savory dishes. In this recipe I used it as is, unpeeled and not even squeezed of extra liquids.
Almond Flour – almond meal, almond flour or simply ground almonds are all quite the same with a difference just in the level of how fine the grind is. The other difference is using blanched or not blanched almonds. Any type of ground almonds will work with this muffin recipe. Almonds are very healthy, they are high in protein, manganese, vitamin E and monounsaturated fats, low in carbohydrates, and contains fiber.
The process of making the muffins is not complex at all. Grate the zucchini and squeeze out the excess water. Add the other ingredients and mix well. Transfer to muffin cases and bake. Baking time is not so long either, only 20 minutes. Enjoy these yummy muffins for an on-the-go healthy breakfast or afternoon snack. It can also be a side dish for a big meal or at picnics.
Tips to help you make the most delicious Almond Flour Zucchini Muffins
Grate and drain the zucchini
After grating the zucchini, gently squeeze out any excess moisture using a clean kitchen towel or cheesecloth. This will prevent the muffins from becoming too wet and ensure a better texture.
Use finely ground almond flour
Look for almond flour that is finely ground for a smoother texture in the muffins. Coarser almond meal may result in a denser muffin.
Add flavor variations
Feel free to add extra flavorings to your muffins, such as a teaspoon of vanilla extract, a sprinkle of cinnamon, or a handful of chopped nuts. These additions can enhance the taste and provide some extra texture.
Don't overmix the batter
When combining the ingredients, mix until just combined. Overmixing can result in dense and tough muffins. It's okay if you see a few lumps in the batter.
Fill the muffin cases appropriately
Fill each muffin case about ⅔ to ¾ full. This allows the muffins to rise and ensures they bake evenly.
Adjust baking time if needed
Every oven is different, so keep an eye on the muffins as they bake. They should be golden brown and a toothpick inserted into the center should come out clean. If necessary, you can extend the baking time by a few minutes.
Allow muffins to cool before removing from the pan
After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set properly and prevents them from sticking to the pan.
Once completely cooled, store the muffins in an airtight container at room temperature for up to 3-4 days. If you prefer, you can also freeze them for longer storage.
While almond meal is similar to almond flour, it has a coarser texture because it includes the skins of the almonds. This can result in a denser muffin. For the best texture, it's recommended to use finely ground almond flour.
Almond flour is unique in its texture and flavor, so substituting it with another flour may significantly change the outcome of the muffins. However, if you have specific dietary needs or preferences, you can try experimenting with other gluten-free flour blends or coconut flour. Keep in mind that the ratios and texture of the muffins may vary.
Eggs play an important role in the structure and texture of these muffins. However, you can try using vegan egg replacements such as flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) or applesauce (¼ cup per egg). Keep in mind that the texture and rise of the muffins may be slightly different with these substitutions.
Absolutely! You can get creative and add other vegetables like grated carrots, chopped spinach, or diced bell peppers to the batter. Additionally, you can add herbs, spices, or even some dairy-free cheese alternatives to enhance the flavor.
Yes, these muffins can be frozen for future enjoyment. Once completely cooled, place them in an airtight container or freezer bag and freeze for up to 2-3 months. Thaw them at room temperature or gently reheat in the oven before serving.
If you plan to consume the muffins within a few days, you can store them in an airtight container at room temperature. However, if you need to store them for a longer period, it's best to refrigerate them to maintain freshness.
Other muffins and cupcakes you should try:
For all my zucchini recipes, check out my zucchini recipe index.
Bake these almond flour zucchini muffins today!
Almond Flour Zucchini Muffins are a gluten-free and low-carb treat made with simple and wholesome ingredients. These muffins feature the delightful combination of almond flour, grated zucchini, and eggs, resulting in a soft and tender texture. The almond flour adds a nutty flavor and provides healthy fats and fiber, while the zucchini adds moisture and additional nutrients. With an easy preparation process, these muffins can be enjoyed as a nutritious breakfast, a satisfying snack, or a delightful addition to any meal. Indulge in the harmonious blend of flavors and textures found in these Almond Flour Zucchini Muffins for a truly delightful culinary experience.
Recipe yields 12 small muffins or one zucchini bread loaf.
Almond Flour Zucchini Muffins
- 2 cups almond flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 2 eggs
- 1½ cups grated zucchini
- Set the oven to 170°C / 350°F with the fan.
- Prepare 12 muffins cases.
- Grate the zucchini into a mixing bowl.
- Add the ground almonds, salt, baking powder and eggs to the bowl.
- Mix well to a unified batter.
- Transfer the batter to 12 muffins cases.
- Bake for 20 minutes.
- Cool at room temperature.
- Serve and enjoy!