Almond Flour Zucchini Muffins


Hi! I feel like it’s been forever friends, but I’m still here and I’m sharing some seriouslyyyy delicious muffins today, so IT’S ALL GOOD 😉

Ok, so first let me explain about my sporadic posting schedule lately. The month of July has honestly gotten the best of me this year. Between work and Nate’s work functions and other friends’ weddings and our pre-wedding hoopla, I’ve had barely any time to even think about blogging. And that makes me totally sad, but, as all of you know, life gets in the way sometimes. And I’ve just had to come to terms with that.

To be honest, I’m kind of predicting that’s how August is going to go as well. And probably September. And most likely October (the big day!). Between moving back to Durham in a few days (crazy!), picking up our puppy next week (eeeee!!!), finishing up wedding preparations, starting the school year, and getting MARRIED, I’d say we’ve got ourselves a full plate these next few months.

But I promise I’m not deserting you! I’m still hoping to post once a week(ish) and I’ll still be cooking like crazy, so YOU KNOW there’s lots of recipes bound to be coming in the future.

This little blog is still such a joy in my life and you readers are always so wonderful to connect with– so still expect to hear from me regularly, just not quite as frequently.

Whew, thanks for listening to my bit of oversharing! Ok, so I promised you muffins so you’re getting muffins!


Almond Flour Zucchini Muffins {gluten free, vegan} //

Almond Flour Zucchini Muffins {gluten free, vegan} //


These muffins have a backstory that actually dates back to the beginning of this crazy month of July. Over the 4th of July weekend, we traveled to the lake and I told you about our eventful weekend with Nate’s extended family. Well, during our trip, we were gifted a huge bag of summer squash and I was determined to use it ALL.

Which of course meant, ZUCCHINI MUFFINS!

But since I’ve been so obsessed with this almond and coconut flour from Anthony’s Goods, I decided to steer towards a gluten free take on the classic muffin. Which was harder than I would have anticipated, but after a few trials, I think we’ve got ourselves a winner here.

So of course I packed these babies FULL of zucchini, along with lots of other whole ingredients, such as coconut oil, almond flour, peanut butter, coconut flour, coconut sugar, and your milk of choice. They’re naturally packed with protein and fiber, and the combination of flours makes them incredibly soft and moist. Aka the perfect healthy snack.


Almond Flour Zucchini Muffins {gluten free, vegan} //

Almond Flour Zucchini Muffins {gluten free, vegan} //


So I hope you guys enjoy these! They’re honestly the best way to use up that plethora of zucchini our gardens and CSAs (and families) have been giving us all month long.

Hope everyone has been having a wonderful week, now let’s go finish this crazy month with a bang (and with more muffins) 🙂


Almond Flour Zucchini Muffins {gluten free, vegan} //

A big thank you to Anthony’s Goods for supplying me with their gluten-free flours to test out some wheat-free recipes!

Almond Flour Zucchini Muffins {Gluten Free, Vegan}

Serves 10-12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes


  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cups milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons natural peanut butter
  • 1/4-1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup shredded zucchini
  • optional: rolled oats (for topping)


adapted from texanerin's apple muffins


Step 1
Preheat the oven to 425 degrees and spray your muffin tin with nonstick spray.
Step 2
Mix dry ingredients together in a large bowl: flours, baking powder, salt, and cinnamon. In a separate bowl, whisk together the milk and apple cider vinegar (to make buttermilk) and let sit for 5 minutes.
Step 3
Whisk in the rest of the wet ingredients: coconut oil, coconut sugar, peanut butter, vanilla, and zucchini. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick and clumpy (due to the zucchini). Spoon batter into muffin tins almost to the top. Sprinkle with rolled oat (optional) for crunch.
Step 4
Bake at 425 for 5 minutes, then turn the oven down to 350 (without opening the door) and continue to bake for 15-20 more minutes. Muffins are done when a toothpick comes out clean.
Step 5
Let the muffins cool completely in the muffin tins before removing and eating!

Almond Flour Zucchini Muffins {gluten free, vegan} //


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. What an exciting season of life! So many new beginnings and things happening! We’ll take whatever recipes and updates we can get! 😉 Enjoy and soak in every single second! 🙂

    • You’re too sweet Laura 🙂 I certainly will!!

    • Agreed! Thanks Kristy— so much to look forward to! Eeee!

  2. Everything sounds so exiting and definitely worth the off screen time! I definitely have been opting for park hangs and patios over the computer 🙂 These look delicious xo

    • Yeah, I’m totally with you! Especially during this summer, it’s just so hard to dedicate as much time indoors.

  3. Liz, you’re such a busy lady! Love the almonds and zucchinis here. Zucchini muffins are one of the only things my oven gets turned on for in the summer. Can’t wait to try these!

    • They are totally worth turning the oven on for!! You’ll have to let me know what you think if you get to trying them 😉

  4. This recipe came out perfect!! So delicious!! Thanks so much :):) I’ve been wanting a damn good recipe for a very long time and these are wonderful! I am so excited about them .Can’t wait to make them again!

    • I’m so glad you like them! They’re one of my favorites too 🙂

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