Gluten-Free Zucchini Muffin

  • Yield: 12 servings


2cups almond flour
1teaspoon ground cinnamon
1teaspoon gluten-free baking powder
1/2teaspoon baking soda
1/2teaspoon salt
2 eggs
1/2cup agave nectar or liquid honey
1/4 unsalted butter, melted
1cup shredded zucchini
1cup chopped pecans, toasted


  1. Preheat oven to 350F
  2. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together eggs, agave nectar and butter until well blended.
  4. Add the egg mixture to the flour mixture and stir until well blended.  Gently fold in zucchini and pecans.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Reprinted with permission from 150 Best Gluten-Free Muffin Recipes by Camilla V. Saulsbury, Robert Rose Inc.