Print
A picture of easy zucchini muffins with a whole zucchini on the side.

Healthy Lemon Zucchini Muffins | Paleo, Gluten Free

It's time to use up all of those delicious summer squash growing in your garden by whipping up a batch of these Healthy Zucchini Muffins!  Not only are these zucchini muffins bursting with fresh lemon flavor, but they are also gluten-free, grain-free, Paleo, refined sugar-free, and can easily be made vegan!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 225 kcal

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Using a food processor, finely grate the zucchini. Measure out 2 cups. Squeeze all of the excess water out of the zucchini. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
    Shredded zucchini inside a food processor to make a zucchini muffin recipe.
  3. In a large bowl combine eggs, vanilla, sugar, syrup, almond butter, and oil. Whisk until combined.
  4. In a separate medium-sized bowl combine starch, almond flour, baking soda and salt. Whisk to combine.

  5. Add dry ingredients to wet ingredients and stir until just combined. Next, add shredded zucchini, lemon juice and lemon zest. Mix until just combined, being careful not to over mix.

  6. Line a regular-sized muffin tray with cupcake liners. Spray liners with non-stick cooking spray and fill to 3/4 full. Top each with 1 teaspoon sliced almonds.
  7. Bake for 23-25 minutes, or until a toothpick when inserted in comes out clean.
  8. Let cool for 10 minutes before serving and enjoy!
Nutrition Facts
Healthy Lemon Zucchini Muffins | Paleo, Gluten Free
Amount Per Serving
Calories 225 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 211mg9%
Potassium 122mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 80IU2%
Vitamin C 7.8mg9%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.