I’ve updated this recipe for low-carb and gluten-free Flourless Zucchini Muffins so it now makes six larger muffins that are perfect for breakfast! You can double the recipe to make 12 large muffins if you have lots of zucchini to be used!

PIN Flourless Zucchini Muffins to try them later!

Flourless Zucchini Muffins finished muffin cut open with pat of butter

I first made these Flourless Zucchini Muffins more than ten years ago, and then I kind of forgot about the recipe even though people would comment on it now and then. And then earlier this summer I made a batch of the original recipe for these muffins with Kara and truthfully, we decided they could be improved! (For anyone who was a fan of the original version, just follow that link to get it.)

The original muffin recipe made six muffins, but when we tried them in the size of silicone baking cup I use for my muffin recipes now, the muffins were small and too flat. And although the flavor was definitely not bad, we thought it could be better. 

We made a new version that doubled most of the original ingredients for a larger muffin, used a bit more sweetener (although these muffins are still not super sweet), slightly increased the amount of cinnamon, and omitted the small amount of oil which wasn’t needed for a muffin made with almond flour.

And Kara and I are both not great at baking (although she’s better than I am), so we had to make them over and over to get the version we’re sharing with you here. All the not-quite-the-one versions were still gobbled up by the kids, but when we tested this final version and both Kara and I said, “These are really good” we knew we had a winner.

As you can see I like to cut my breakfast zucchini muffin in half, heat for about 30 seconds in the microwave, and enjoy with a pat of butter! And after I ate a muffin this morning I picked one yellow summer squash and three large zucchini from my tiny garden patch, so I know there must be other people looking for ideas to use zucchini; enjoy!

What ingredients do you need for this recipe?

  • grated raw zucchini
  • chopped pecans
  • blanched Almond Flour (affiliate link)
  • salt
  • baking soda
  • ground cinnamon
  • eggs
  • egg whites
  • Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
  • buttermilk (or use milk, cream, or half and half)

Why are they called flourless muffins?

The word flourless in the title for these Flourless Zucchini Muffins means the recipe doesn’t contain wheat flour. They use almond flour which is made from finely ground almonds.

What size Silicone Baking Cups did I use?

I have three sizes of silicone baking cups. But my middle size (that the manufacturer calls Jumbo) is 3.5 x 2.25 x 1.6 inches and holds 2/3 cup, and that’s the size I use for almost all my Low-Carb Muffins and Breakfast Muffins. That’s the baking cups I used to make six large muffins with the updated version of this recipe. However you can definitely make these flourless zucchini muffins with different sized baking cups and adjust the cooking time to be a little more or less, so don’t be afraid to try that.

Want more Ideas for Grab and Go Breakfasts?

You can check out Low-Carb and Keto Grab-and-Go Breakfasts for more grab-and-go breakfast ideas.

Flourless Zucchini Muffins process shots collage

How to make Flourless Zucchini Muffins:

(Scroll down for complete printable recipe with nutritional information.)

  1. Preheat oven to 350F/175C. If Almond Flour (affiliate link) has been in freezer, let it come to room temperature. 
  2. Wash and dry outside of zucchini and grate with large side of a hand grater or with a Food Processor (affiliate link). Grated zucchini keeps well in the fridge, so do extra if you have a lot of zucchini.
  3. Put the grated zucchini inside cheesecloth or a kitchen towel and squeeze out the excess water. 
  4. Measure out 1 1/2 cups of grated zucchini. Coarsely chop pecans, or any nuts of your choice.
  5. Put 2 eggs and 2 egg whites into small bowl. Use a hand mixer to beat until the mixture has tripled in size, about 2 minutes. 
  6. Add Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice and buttermilk to the beaten eggs. 
  7. Measure 2 cups almond flour into bowl, add salt, baking soda, and cinnamon, and combine.
  8. Stir liquid mixture into the almond flour mixture. Stir just enough to barely combine.
  9. Gently fold the zucchini and pecans into the batter, again stirring only enough to barely combine.
  10. Spray muffin cups with non-stick spray. Divide the batter into 6 baking cups.
  11. Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (I was surprised they took that long, but I really did bake them for 45 minutes.) 
  12. Try to be patient and let them cool on a rack for at least 20 minutes or a bit longer before you eat them.

Flourless Zucchini Muffins six finished muffins on baking sheet

More Low-Carb Zucchini Recipes:

Top Ten Most Popular Low-Carb Zucchini Recipes

Low-Carb Recipes for Oversized Zucchini

Low-Carb Salads with Zucchini

Low-Carb Grilled Zucchini Recipes

Low-Carb Soups with Zucchini

Weekend Food Prep:

Flourless Zucchini Muffins have been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Flourless Zucchini Muffins
Yield: 6 muffins

Flourless Zucchini Muffins

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

These Flourless Zucchini Muffins are also low in net carbs and gluten-free.

Ingredients

  • 1 1/2 cups grated raw zucchini
  • 1/2 cup chopped pecans
  • 2 cups blanched almond flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 2 large eggs
  • 2 egg whites
  • 1/2 cup + 2 T Golden Monkfruit Sweetener (see notes)
  • 2 T buttermilk (see notes)

Instructions

  1. Preheat oven to 350F/175C. If Almond Flour has been in freezer, let it come to room temperature. 
  2. Wash and dry outside of zucchini and grate with large side of a hand grater or with a Food Processor (affiliate link). Grated zucchini keeps well in the fridge, so don't be afraid to do some extra to make muffins another time.
  3. Put the grated zucchini inside cheesecloth or a kitchen towel and squeeze out the excess water. (Zucchini doesn’t have to be completely dry but squeeze until you have removed most of the water. This will take a minute or two.)
  4. Measure out 1 1/2 cups of grated zucchini, loosely packed into the measuring cup.
  5. Coarsely chop pecans, or any nuts of your choice.
  6. Put 2 eggs and 2 egg whites into small bowl. Use a hand mixer to beat until the mixture has tripled in size, about 2 minutes. (Don't beat it until the eggs begin to form peaks.)
  7. Add Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice and buttermilk to the beaten eggs. 
  8. Measure 2 cups almond flour into bowl, add salt, baking soda, and cinnamon, and use a fork to combine.
  9. Stir egg mixture into the almond flour mixture. Stir just enough to barely combine.
  10. Gently fold the grated zucchini and chopped pecans into the batter, again stirring only enough to barely combine.
  11. Spray muffin cups with non-stick spray. (If you're not using the same size silicone baking cup, you might get more than six muffins.)
  12. Divide the batter into 6 baking cups, starting with 1/2 batter in each and then adding any extra to make muffins cups equally filled. Cups will be about 2/3 full.
  13. Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (I was surprised they took that long, but the batter is quite moist and dense and I really did bake them for 45 minutes.) 
  14. For these muffins it’s important to cool them a bit longer than muffins made with wheat flour, so try to be patient and let them cool on a rack for at least 20 minutes or a bit longer before you eat them.

Notes

Almond Flour (affiliate link) is widely available, and if you shop at Costco you can probably find it there! I used Golden Monkfruit Sweetener (affiliate link); use any sweetener you prefer. You can probably use milk or cream instead of buttermilk, although I haven't tried that.

Recipe originally inspired by Zucchini Bread from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam; new version adapted and tested many times by Kalyn and Kara.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 327Total Fat: 19gSaturated Fat: 2.6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 62mgSodium: 457mgCarbohydrates: 14gFiber: 6.4gSugar: 4.9gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Flourless Zucchini Muffins

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The almond flour used in these Low-Carb and Flourless Zucchini Muffins also makes them gluten-free, and with the Golden Monkfruit Sweetener (affiliate link) I used they’re low in carbs. Flourless Zucchini Muffins are also a good choice for the original South Beach Diet, since almonds contains “good fat” and are a healthful ingredient; however, nut flours are a limited food so these muffins would be too calorie-dense for phase one of South Beach.

Find More Recipes Like This One:
Use Bread Recipes or Dessert Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in September 2009. The recipe was updated and improved in July 2020, and was last updated with more information in 2022.

Pinterest image of Flourless Zucchini Muffins

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