You are here: Home » Recipes » Gluten-Free Zucchini Muffin Gluten-Free Zucchini Muffin Recipe by Our Cookbook Collection 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. PrintEmail Ingredients 2 cups almond flour1 teaspoon ground cinnamon1 teaspoon gluten-free baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 eggs1/2 cup agave nectar or liquid honey1/4 unsalted butter, melted1 cup shredded zucchini1 cup chopped pecans, toasted Instructions Preheat oven to 350F In a large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. In a medium bowl, whisk together eggs, agave nectar and butter until well blended. Add the egg mixture to the flour mixture and stir until well blended. Gently fold in zucchini and pecans. Divide batter equally among prepared muffin cups. 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.