These zucchini muffins made with coconut flour are surprisingly moist and delicious. Initially, I didn’t expect much because coconut flour typically results in drier baked goods. But this recipe exceeded my expectations. Combining coconut flour and zucchini was a brilliant idea.

These gluten-free zucchini muffins are perfect for a nourishing breakfast and great for picky eaters. They make a great portable snack and lunch box treat.

Coconut Flour Zucchini Muffins 

Ingredients:

• 6 large Eggs
• 1/3 cup Coconut oil, liquified
• 1/2 cup Coconut flour
• 1/2 cup Coconut sugar
• 1/4 tsp Baking soda
• 1/2 tsp Cream of Tartar
• 1/2 tsp Himalayan Sea salt
• 1 tsp Cinnamon powder (I used Saigon cinnamon)
• 1 1/2 shredded Zucchini
• 1/2 cup Walnuts, chopped (optional)
• 1/3 cup Dark chocolate chips (optional)

How to make coconut flour zucchini muffins:

1. Preheat the oven to 350F. Grease the muffin pans or use muffin paper cups.

2. Combine all the ingredients, except the zucchini and walnuts. Blend well.

3. Stir in zucchini and walnuts using a spatula or a spoon.

4. Spoon batter into greased muffin cups, until 3/4 full. These muffins don’t expend a lot, though.

5. Bake in a preheated oven for 20-30 minutes. I baked for 30 minutes. The baking time also depends on the muffin cup size.

6. Enjoy them now or store them in the refrigerator. These muffins contain zucchini, so they may go bad if stored at room temperature for more than a day. You can also freeze them for later.

You might be interested:

• “Spinach Muffins for Picky Eaters”
• “Blueberry Coffee Cake Sugar-free Date Cake (Date-sweetened)”