Gluten-Free Zucchini Muffin

  • Yield 12 servings

With a little more than a box grater and a mixing bowl, it's easy to transform zucchini into a morning treat.


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



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