Coconut flour zucchini muffins – grain-free, refined sugar-free, dairy-free, paleo-friendly and delicious! These fluffy, moist, healthy muffins are perfect for breakfast or snack.
After posting my Paleo Coconut Flour Muffins, which includes 4 different muffin flavors, I immediately thought about zucchini muffins.
I knew I couldn’t use the same base recipe due to the moisture of zucchini, so I filed away the concept for when I was ready to bake muffins again.
Lo and behold, here we are! I present to you a recipe for grain-free coconut flour zucchini muffins, which is all-things moist, perfectly sweet, fluffy, and even kid-friendly (tested by my nieces, nephews, sister-in-law, and mom’s partner).
Perfect for zucchini season and enjoying with friends and family, these grain-free paleo zucchini muffins can easily become a family favorite and a staple in the household.
Let’s bake a batch or twelve!
How to Make Coconut Flour Zucchini Muffins:
Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers (or spray with cooking oil)
Add all ingredients except the grated zucchini to a blender. Blend until completely smooth. Stir in the grated zucchini until well-combined.
Fill the muffin holes up ⅔ to ¾ of the way full. Bake on the center rack of the preheated oven 30 to 35 minutes, or until muffins are golden-brown and cooked through.
Allow muffins to cool at least 30 minutes before eating. I suggest enjoying these muffins with a pat of butter and a drizzle of honey.
Recipe Adaptations:
- Please don’t go rogue on me and replace the coconut flour with any other flour. Coconut flour absorbs four times more liquid than any other flour and also requires many eggs for leavening. For those reasons, it is not easily replaceable without making adjustments to the rest of the recipe.
- If you’re looking to make zucchini muffins using almond flour, follow my recipe for Paleo Chocolate Chip Zucchini Muffins (note: you can omit the chocolate chips if you’d like).
- Replace the avocado oil with algae oil or almond oil.
- Substitute arrowroot flour for tapioca flour in a 1:1 replacement.
- Add chocolate chips or chunks, or chopped walnuts or pecans.
Enjoy these fluffy love muffs!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Coconut Flour Zucchini Muffins
Ingredients
- 5 large eggs
- 1/2 cup avocado oil
- 1/2 cup pure maple syrup
- 1/2 cup + 2 Tbsp coconut flour
- 1 cup tapioca flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup zucchini grated (1/2 medium zucchini)
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers.
- Add all ingredients except the grated zucchini to a blender. Blend until completely smooth. Stir in the grated zucchini until well-combined.
- Fill the muffin holes up ⅔ to ¾ of the way full. Bake on the center rack of the preheated oven 30 to 35 minutes, or until muffins are golden-brown and cooked through.
- Allow muffins to cool at least 30 minutes before eating. I suggest enjoying these muffins with a pat of butter and a drizzle of honey.
Can I substitute coconut oil for the suggested ones?
Abosolutely! Hope you enjoy, Marie! xo
Is there any good replacement for tapioca flour? A lot of your recipes call for it, but I never remember to look for it haha
Hi Shannon! You can use potato flour or arrowroot starch. As an alternative, you can use more coconut flour…I would start with 2 Tbsp of coconut flour and add one tablespoon at a time until the batter looks right. Just keep in mind the muffins will be dense without some form of starch 🙂
How about carbs/muffin info?
Hi, I would like to make these with less carbs. Could you tell me how to replace the syrup? What would be the best replacement. Thanks
Hi Denise,
The best replacement would be using a zero-sugar liquid sweetener, as you wouldn’t need to play with any of the other ingredients. Pyure makes a great faux pure maple syrup, which is sugar-free. As an alternative, you can replace the pure maple syrup with granulated erythritol or xylitol, and add a liquid to compensate. I would start with 1/4 cup of almond milk, coconut milk, or avocado oil and increase the amount if necessary. Hope this helps! You can also try this recipe to take away the trial and error: https://alldayidreamaboutfood.com/best-low-carb-chocolate-chip-zucchini-bread/
Thank you. I will look for the faux pure syrup.
Is there a difference between arrowroot flour and powder? I have the boba red mill powder. Definitely don’t have tapioca flour…
Thanks!
Hi Hillary,
You can use arrowroot starch/flour to replace the tapioca flour in a 1:1 replacement 🙂 Hope you enjoy!
Okay so I was the one that swapped some ingredients here and actually had some success! I thought i had coconut flour and then low and behold.. I didn’t.
I swapped in 3-4x as much almond flour for coconut, swapped in arrowroot powder and added a touch more baking powder and zucchini. I also did .75 c. maple syrup.
these are amazing! so moist and still light! I loved them and hope to make again (following your recipe!) Just wanted to make sure some people knew that while it’s not suggested, the recipe seems a little flexible 🙂
Ah great! I’m so happy it worked out with almond flour! Thanks for providing that feedback! xo
Do you need to drain the water from the zucchini?
Hi Kristin,
Nope, no drainage necessary! Hope you enjoy! xoxo
Just found the answer on one of your other recipe comment threads. Sounds like no need to drain zucchini. Thanks for the recipe!