Zucchini Spice Muffins
Scrumptious zucchini spice muffin recipe. These tasty bites are gluten-free, dairy-free, and egg free!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
Units
Scale
- 1 medium zucchini
- 1/4 teaspoon salt
Dry Ingredients
- 1-2/3 cups almond flour
- 1 cup Bob's Red Mill gluten-free all-purpose baking flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1 ripe banana
- 3 tablespoons chia seeds
- 3 tablespoons ground flaxseed
- 1/4 cup of Forager Project cashewmilk yogurt, unsweetened
- 1/4 olive oil
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350°.
- Grate the zucchini using a cheese grater. Add it to a mesh colander and place it over a bowl to drain. Add the salt to the zucchini and set it aside.
- Next, add all the dry ingredients to a large mixing bowl. Whisk together to combine.
- In a separate bowl add the banana and mash it with a fork. Add the remaining wet ingredients (including the chia seed and flaxseed) and mix together with a baking spatula.
- Pour the wet ingredients into the dry ingredients and mix together. This is a dry dough; it requires some muscle to mix.
- Back to the grated zucchini. Using your fist, push as much liquid out of the zucchini as you can. Turn the zucchini mixture a couple of times and repeat.
- Add the grated zucchini to the muffin batter bowl. Discard the zucchini juice liquid.
- Mix muffin batter just until the zucchini is evenly incorporated. Don’t overmix.
- Scoop the zucchini batter into a muffin pan. Tablespoon scoop works great for this. Fill each muffin cup to the top.
- Bake for 30 minutes. Cool for about 10 minutes before enjoying!
Notes
Store in the refrigerator for up to 5 days, or freeze for longer storage
Find it online: https://bowlofyum.com/2025/09/zucchini-spice-muffins/