Our Family’s New Favorite Zucchini Muffin Recipe

 

We planted another vegetable garden this summer in our backyard, this time with TWO beds to give the plants more space. And we’ve had an overabundance of zucchini! When asking you for zucchini recipe ideas, a sweet friend sent me her zucchini muffin recipe. It was an instant hit when we tried it at home (the kids LOVED them!)

We wound up making them a couple times already and doubling the batch. I’ve had so much interest in stories on the recipe that I thought it would be good to save to a permanent post on the blog.

See the recipe below and let me know if you have questions!

 

 

Zucchini Muffin Recipe (gluten free)

Recipe makes 1 tray / 12 muffins!  I doubled the recipe to make 24.

Ingredients:

• 3 eggs
• 1/2 cup maple syrup or honey (I used maple syrup)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup grated zucchini packed & not squeezed
• 3 cups almond flour
• 1/2 cup chocolate chips (optional / we did not use)

Directions:

1. Grate the zucchini using a box grater, and then pat the zucchini to absorb the excess moisture.
   Don’t squeeze out all the moisture.
2. In a large bowl whisk in the eggs then add the maple syrup, vanilla extract.
3. In a separate bowl, combine almond flour, cinnamon, baking powder, baking soda, and salt.  Slowly add to the large bowl and mix well to combine all the ingredients.
4. Next, add in the zucchini and and mix until well combined.
5. If using chocolate chips, gently stir them in the batter
6. Line a muffin tin with paper liners and using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake the muffins in the preheated oven at 350°F (175°C) for 20 minutes or until the inserted toothpick comes out clean.
8. Remove from the oven and let the muffins cool down for 15 minutes before enjoying!