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 zucchini muffins.
With very few ingredients, you can whip up this recipe in no time. All you need is a bowl, a tablespoon, and muffin cases. This recipe can also be made as one savory zucchini bread loaf if you prefer.
The 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.
There’s no need to peel the zucchini or squeeze out excess water after grating the zucchini. The water adds the moist texture and you need to use it all for this recipe.
To make this easy zucchini muffin recipe you need – ground almonds, grated zucchini, eggs, salt and baking powder. Like I mentioned, very few ingredients that together create a yummy moist healthy muffin.
The process of making the muffins is not complex at all. Grate the zucchini, 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.
Since the recipe is gluten free, it fits Passover perfectly. I know the holiday is quite far when we are a few weeks away from Rosh Hashanah but I recommend that you print and save the recipe for later! It's always a struggle during Passover to find good breakfast and snack recipes, and these muffins are perfect for that.
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.
Ground almonds – almond flour, almond meal 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. I prefer using almond flour instead of regular wheat flour when it's possible with the recipe and if you follow me you notice most of my recipes recently are using ground almonds.
Recipe yields 12 small muffins or one zucchini bread loaf.
For more zucchini recipes, check out my zucchini recipe index.
Here is the recipe for these yummy gluten free zucchini muffins:
Savory Zucchini Muffins
- 2 cups almond flour (ground almonds)
- 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!