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Zucchini Muffins

Category : Healthy Eating

Zuchinni muffins GFThe zucchinis are still in abundance, so here’s another delicious recipe using our favorite summer squash! Thanks to Gini M. for the recipe from her cookbook, “Grain-Free Gourmet” and introducing us to almond flour. Thanks to Jennifer for the zucchini AND thanks to Jasmine for grating the zucchini!!  Note that this is not a low calorie food but is gluten and grain free.

Makes one 8×4-inch loaf or 12 muffins


3 heaping cups grated zucchini photo (4)

4 1/2 cups almond flour

1 1/2 Tbsp. ground cinnamon

1 1/2 tsp. baking soda

1/2 tsp. salt

3 eggs

1/4 cup oil (we used canola oil)

6 Tbsp. honey

1/2 Tbsp. vanilla extract

1/2 tsp. cider vinegar

1 cup chocolate chips (optional…we added the chips; they were not in the original recipe)


1) pre-heat oven to 300 degrees

2) peel and grate zucchini. Place in middle of dish towel; gather sides and wring out as much liquid as you can. Set aside.

3) in  a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt.

4) in another bowl, combine the eggs, oil, honey, vanilla, cider vinegar. Then add the grated zucchini & chocolate chips (optional) to this mixture.

5) add the wet ingredients t0 the dry ingredients and stir until well-combined.

Zuchinni muffins GF 2

6) For muffins, evenly fill each baking cup with the batter. We like to use an ice cream scoop. Bake for 30 minutes & check (the cookbook called for 50 minutes which seemed like way too much time and I am glad I did not leave them in that long) They are done when the top springs back when lightly touched. For a loaf, scoop the batter into a greased loaf pan and bake for 60 minutes or until top springs back when lightly touched.

Note about the nutrition facts:  Almond flour is a VERY dense food and is helpful for anyone avoiding grains or gluten.   When you eat one of these muffins you will very satisfied for a long time due in part to having 21% of your daily fiber (2000 calorie diet) and a high but healthy fat content.   Have we mentioned that fat doesn’t make you fat? It’s the removal of fat from carbohydrates that drives your hunger?  So with that little disclaimer, here’s your nutrition facts!

Serving size: 1/12th batch or 1 muffin

Calories: 381  Fat: 28g  Carbohydrates: 21g  Protein: 11g  Fiber: 5g  Sodium: 272mg