Zucchini Muffins

Yield: 12 servings
Calories: 170


  • 2 cups almond flour/meal
  • Chia or flax seed egg replacer (2 tablespoons of chia/flax soaked in 6 tablespoons of filtered water for 15 minutes)
  • 1 heaping cup of grated zucchini
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/3 cup coconut oil, melted gently
  • Splash of unsweetened almond milk as needed


Preheat oven to 425 and lightly grease a muffin tin with coconut oil.

Gather zucchini and discard the ends. Grate zucchini until you have one overflowing cup and place in a medium sized bowl.

Melt coconut oil over medium heat on the stove until liquid. Add the almond meal/flour, salt, baking soda and cinnamon to the shredded zucchini and combine. Add the chia/flax “egg”, liquid coconut oil and a splash of nut or coconut milk if needed to make it into a moist muffin batter.

Fill (greased) muffin tin, about 3/4 full. Bake for ten minutes, or until a toothpick comes out clean when poked in the middle of the muffin.

Eat alone or top with a slice of avocado, a dollop of hummus or some almond butter.


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