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Zucchini Bread Muffin Recipe

The One Zucchini Bread Muffin Recipe You’ll Make on Repeat All Summer

There’s something about summer that awakens the baker in me. Maybe it’s the garden overflowing with zucchini or the warm, lazy mornings that beg for fresh muffins and coffee on the patio. But let me tell you—this is the zucchini bread muffin recipe that I keep making again and again.

As a food writer and recipe developer, I’ve tested dozens (and I mean dozens) of muffin recipes over the years. Some were too dry, others too sweet, and a few just lacked that cozy, nostalgic feel we all crave in a good muffin. This one? It checks every box: moist, easy, healthy, gluten free, vegan, and made with wholesome ingredients like almond flour and applesauce. Oh—and they taste like dessert. Yes, really.

If you're a busy woman juggling work, life, and maybe kids, this recipe is going to be your new summer bestie. Let’s dive in.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

The One Zucchini Bread Muffin Recipe You’ll Make on Repeat All Summer

Why You'll Love These Zucchini Bread Muffins

  • Healthy meets indulgent: Sweetened naturally and packed with nourishing ingredients.

  • Gluten free & vegan: Safe for many dietary needs (and no one will ever guess).

  • Made in one bowl: Because we don’t have time for extra dishes.

  • Moist and fluffy: Thanks to zucchini, applesauce, and almond flour.

  • Perfect any time of day: Breakfast, post-workout, or late-night sweet tooth.

    • The Star Ingredients

    Every element of this muffin recipe is doing some heavy lifting. Here’s what makes it special:

  • Zucchini: Adds moisture and structure without flavor. You’ll barely know it’s there.

  • Almond flour: Naturally gluten free, rich in protein, and gives a lovely nutty undertone.

  • Unsweetened applesauce: Replaces eggs, keeps them extra moist, and makes it vegan-friendly.

  • Maple syrup: A natural sweetener that complements the warmth of the cinnamon.

  • Coconut oil: For healthy fats and a tender

    • Exact Ingredients You’ll Need

    This recipe makes 12 standard muffins:

  • 1 ½ cups finely grated zucchini (about 1 medium zucchini)

  • 2 cups blanched almond flour

  • ¼ cup arrowroot starch (or cornstarch)

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon sea salt

  • 1 ½ teaspoons ground cinnamon

  • ¼ teaspoon nutmeg (optional but cozy)

  • ½ cup unsweetened applesauce

  • ⅓ cup pure maple syrup

  • ¼ cup melted coconut oil (or avocado oil)

  • 1 teaspoon vanilla extract

  • ½ cup chopped walnuts or vegan chocolate chips (optional)

    • Step-by-Step Instructions

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    2. Grate your zucchini and squeeze out excess moisture using a clean kitchen towel.

    3. In a large bowl, whisk together almond flour, arrowroot, baking soda, baking powder, salt, cinnamon, and nutmeg.

    4. Stir in the applesauce, maple syrup, coconut oil, and vanilla until well combined.

    5. Fold in the grated zucchini and any optional add-ins like chocolate chips or walnuts.

    6. Divide the batter evenly into your muffin cups—filling each about ¾ full.

    7. Bake for 22–25 minutes, or until the tops are golden and a toothpick comes out clean.

    8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    Chef’s Notes for Muffin Perfection

  • Don’t skip squeezing the zucchini—it makes a big difference in texture.

  • These freeze like a dream. Wrap individually and freeze up to 2 months.

  • Want a dessert twist? Add a cinnamon sugar sprinkle on top before baking!

    • 3 Game-Changing Kitchen Tools for Perfect Muffins

    1. OXO Good Grips Box Grater

    Grating zucchini can be a chore with a dull tool—but not with this sharp, sturdy box grater from OXO. It stays in place while you work, and it’s dishwasher safe.

    Grab it on Amazon here

    Make prep faster (and your fingers safer) with a pro-level grater.

    2. USA Pan Nonstick Muffin Tin (12-Well)

    No more muffins sticking or weirdly over-baking on the edges. This tin bakes evenly and is built to last. Plus, it’s PTFE/PFOA-free!

    Check it out here

    Your muffins deserve a pan that works as hard as you do.

    3. Blue Diamond Almond Flour

    If you want the best results, quality almond flour is non-negotiable. Blue Diamond is finely ground, consistent, and gluten free certified.

    Stock up here

    Trust me—using high-quality almond flour makes all the difference.

    How to Serve & Store

    Serving suggestions:

  • Enjoy warm with a swipe of vegan butter or almond butter

  • Crumble over yogurt for a high-protein breakfast

  • Add a handful of chocolate chips and call it dessert!

    • Storing:

  • Keep in an airtight container at room temp for up to 3 days

  • Refrigerate for 5–6 days

  • Freeze for up to 2 months (just thaw overnight or microwave for 20–30 seconds)

    • Make It Yours: Easy Variations to Try

    Once you’ve made this base recipe, you can have fun with it!

  • Lemon Zucchini Muffins: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice

  • Choco-lovers Version: Use mini vegan chocolate chips and a teaspoon of espresso powder

  • Spiced Fall Muffins: Add ¼ teaspoon cloves and a bit of molasses

    • Why I Keep Coming Back to This Recipe

    Let me be honest—some recipes fade into the background after I publish them. Not this one. It’s been part of my weekly meal prep since last summer. It’s flexible enough to suit my cravings (sweet or spiced), and simple enough to whip up before I’ve even finished my coffee.

    I’ve brought these zucchini bread muffins to brunches, playdates, picnics, and road trips. They never last more than a day. And when someone inevitably asks for the recipe, I know I’ve done something right.

    Reader Tips & Community Twists

    I love hearing from you, and every time someone shares a tweak or twist, I take notes! Here are a few community suggestions:

  • “Added a handful of shredded coconut—tasted like summer vacation.”

  • “Subbed banana for the applesauce and it worked beautifully!”

  • “Mini muffins are perfect for my toddler’s lunchbox. Huge hit!”

    • Got your own version? Tag me on Instagram @ChefBakesClean or drop a comment below. Let’s share the muffin love.

    Final Thoughts: Why These Muffins Belong in Your Summer Rotation

    If you’re looking for a recipe that’s:

  • Easy

  • Healthy

  • Moist and flavorful

  • Gluten free and vegan

  • Made with applesauce and almond flour

  • And tastes like the best little dessert disguised as a muffin.

    • Then friend, you’ve found it. This is the kind of recipe that doesn’t just sit in your bookmarks—it lives on your kitchen counter all summer long.

    Tell Me Below

    What did you think? Did you make them with chocolate chips? Try a new twist? I’d love to hear from you! And if you found this recipe helpful, share it with your baking group, mom tribe, or wellness circle.

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