Articles & Recipes

Gluten-Free Zucchini Muffins

January 3, 2018

With little more than a box grater and a mixing bowl, it's easy to transform zucchini into a healthy morning treat that will delight muffin lovers of all ages. These are the perfect afternoon snack!

Ingredients Makes 12 muffins

2 cups almond flour 500 mL
1 tsp ground cinnamon 5 mL
1 tsp gluten-free baking powder 5 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
2 eggs 2
1⁄2 cup agave nectar or liquid honey 125 mL
1⁄4 cup unsalted butter, melted 60 mL
1 cup shredded zucchini 250 mL
1 cup chopped pecans, toasted 250 mL


  • Preheat oven to 350°F (180°C)
  • 12-cup muffin pan, greased
  1. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
  2. In a medium bowl, whisk together eggs, agave nectar and butter until well blended.
  3. Add the egg mixture to the flour mixture and stir until well blended. Gently fold in zucchini and pecans.
  4. Divide batter equally among prepared muffin cups.
  5. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water." The taste of agave nectar is comparable, though not identical, to honey. It is typically available in two varieties: light (also called amber) and dark. Either type can be used in these muffins.


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