The Best Almond Flour Zucchini Muffins

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These almond flour zucchini muffins are a great way to use up your garden zucchini, or hide some veggies in your kids’ breakfast muffins (some protein, too)!

These almond flour zucchini muffins are gluten free, grain free, dairy free, and paleo friendly. Plus, they’re extremely moist and perfectly spiced.

almond flour zucchini muffins in muffin pan

If you’re looking for high-protein paleo zucchini muffins, this is the recipe you’re looking for. These muffins have the perfect amount of sweetness and protein to fill you up in the morning.

Tools Needed to Make the Zucchini Muffins with Almond Flour

Ingredients Needed to Make These Almond Flour Zucchini Muffins

  • Almond flour – This will give you a moist muffin, with an extra boost of protein.
  • Baking soda – This will help your muffins rise properly.
  • Spices – Cinnamon, ground cloves, ground ginger – These spices give the muffins a delicious flavor.
  • Salt – Use the salt to get the moisture out of the zucchini, and in the muffin batter itself.
  • Eggs – The eggs will give it the muffin texture. Use the best and freshest eggs you can.
  • Coconut milk – Adds creaminess to your muffins, not to mention super healthy too.
  • Sugar – I love to use coconut sugar, but you do you.
  • Apple cider vinegar – Aerates your paleo zucchini muffins and creates a better crumb.
  • Grated zucchini (about 1 medium zucchini) – Squeeze off any remaining moisture before cooking.

How to Make The Best Almond Flour Zucchini Muffins

The process is simple, and I’ll walk you through each step (with pictures) below.

Step 1: Shred your zucchini

You can shred the zucchini with a hand grater or with the shredding attachment that comes with a food processor. I choose to use our food processor. It only takes seconds to shred this much zucchini.

shredded zucchini for the muffins

Step 2: Sprinkle salt on the zucchini and squeeze out the liquid

Next, you’ll want to sprinkle a pinch of salt on the zucchini and stir it around. Wait a few minutes and then squeeze out the liquid using a cheesecloth or a thin kitchen towel. I like to twist the towel until I see liquid squeezing out of the zucchini.

Zucchini in cheese cloth
Wring out liquid from zucchini in cheesecloth

Step 3: Mix the ingredients together

Once you’ve got the zucchini shredded, salted, and drained, you’ll add the muffin ingredients to a bowl. Stir everything until combined.

Mixed ingredients for zucchini muffins

Step 4: Scoop the batter into your prepared muffin tin

I like to use a 1/4 cup ice cream scoop to transfer the paleo zucchini muffin batter from the bowl into the muffin cups. You can just as easily use a couple big spoons, or a measuring cup, but I like this scooper the best.

Empty muffin tins ready to fill with protein muffin batter

Use this 1/4 cup scoop to fill the muffin cups with the almond flour zucchini muffin batter.

Recipe Notes & Tips

  • About the flours: Almond flour creates a dense crumb, and provides a nice protein boost to the muffins. Cassava flour lightens up the crumb and helps the texture be perfectly moist.
  • If you’d rather make almond flour zucchini bread (instead of muffins), you can definitely do that with this recipe. Use a standard loaf pan and bake for 50-60 minutes.
  • If your batter looks too wet– It’s possible you didn’t get enough liquid out of the zucchini. Add 1 Tbsp of almond flour.
  • If your baked muffins are sticking to the paper – Make sure they’re cool before trying to eat them (it’s hard to wait, I know).

FAQ & Troubleshooting

What’s the difference between almond flour and almond meal?

Almond flour is made from grinding up blanched almonds, whereas almond meal is made from grinding up almonds with the skins still on, and typically isn’t as finely ground. For this recipe, you’ll want to use almond flour.

Making your almond muffins ahead of time & storage tips

I’ve had great luck making a big batch of these and storing them in the fridge or freezer for later. You should be able to store them for up to a week in the fridge. Alternatively, you could freeze them for later. The night before you want one, put it in the fridge and it’ll be thawed by morning.

Are almond flour zucchini muffins healthy?

These almond flour zucchini muffins are healthy in my book because they’re high in protein and low in sugar. They won’t send your blood sugar through the roof and will leave you feeling fuller for longer. Many muffin recipes have a LOT of sugar and use refined flour, which is a blood sugar spike just waiting to happen.

How to make this zucchini muffins low carb / keto?

This recipe already is lower carb than most muffin recipes, but you can halve the sugar amount if you want it to be lower (or try omitting the sugar alltogether).

What other additions could I use?

You can add nuts, dried fruits, chocolate, butterscotch, or white chocolate chips to this almond flour zucchini muffin recipe. I wouldn’t add more than 1/2 cup of add-ins to make sure the batter stays together.

Related Recipes

These Paleo zucchini muffins make a great addition to your next breakfast or brunch. If you’re looking for recipes to go along with them, here are some suggestions:

Almond Flour Zucchini Muffins {Paleo, GF, DF}

Almond Flour Zucchini Muffins {Paleo, GF, DF}

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

The perfect high protein, low carb breakfast zucchini muffin! Perfectly spiced and slightly sweet.


  • 1 1/2 cups almond flour
  • 3/4 cups cassava flour
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 3 eggs
  • 1/2 cup coconut milk
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)


  1. Preheat the oven to 350 (F)
  2. Grate your zucchini and sprinkle a pinch of salt over the top.
  3. Stir the salt around and wait a couple minutes.
  4. Squeeze the liquid out of the zucchini with a cheesecloth or kitchen towel.
  5. Mix all the ingredients together until mixed.
  6. Line your muffin tin with liners.
  7. Using a 1/4 cup scoop, fill the muffin cups about 2/3 full. 
  8. Bake in 350 (F) oven for 20-25 minutes, or until the top of the muffin is set and springs back a bit when touched.
  9. Let cool, then enjoy.
  10. This recipe will make 12 standard sized muffins. 


  • When eaten hot, these muffins tend to stick to the wrapper a bit more. Let them cool and they don't stick!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 225mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 5g

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Cinnamon ginger zucchini muffins with almond flour and honey
Paleo zucchini muffins

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    1. Susan, I’m glad you’re enjoying the muffins! You can definitely freeze them. I would freeze them in a ziplock bag (or another sealable bag), then set them out on the counter to thaw when you’re ready to eat them again. 🙂

  1. Wow, if I didn’t know these were GF/DF I would have had no idea. The texture is fantastic. Didn’t have any coconut milk, so subbed almond milk. Will try with coconut milk next time.

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