Zucchini Muffins

Zucchini is something that gets so overwhelming in the summer that people can’t find enough uses for it! I do not find that it freezes very nicely, so you have to get creative on how to make this bounty last. Everyone needs a good zucchini muffin recipe, and these little guys can freeze easily for later months. I use more spice than most other recipes because I want my muffins to have that cinnamon flavor I crave from zucchini bread. This is an all coconut flour recipe, too which means it uses quite a few eggs. Use this to your advantage and eat a couple for breakfast!

Zucchini Muffins


  •  3/4 cup coconut flour
  • 6 eggs
  • 1/2 cup maple syrup
  • 1/4 cup grassfed butter, melted (or coconut oil)
  • 1 tsp vanilla extract
  • 1 1/2 Tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 cups shredded zucchini


Preheat oven to 350F. Melt the butter and add all the ingredients together except for the zucchini. Once combined, fold in the zucchini and portion among 12 lined muffin tins. Bake for 25-30 minutes and let cool completely in the pan after removing from the oven (they will keep cooking slightly). Store in the fridge!


Leave a Reply

Your email address will not be published. Required fields are marked *