Super Zucchini Muffins

A photo of zucchini muffins in a pan


  • 1 cup of nut milk (your choice of what kind)
  • 1/4 cup of avocado oil
  • 1 tsp vanilla
  • 1 cup shredded zucchini (one medium zucchini should do it)
  • 1/2 cup of ground flax
  • 1/2 cup quinoa flour
  • 1/2 cup regular oatmeal
  • 1/2 cup nut flour (your choice of what kind)
  • 1/3 cup date sugar
  • 1 teaspoon baking powder
  • 3/4 cup of crushed walnuts


You’ll need a 12 count muffin pan. You’ll also need a grater for the zucchini. It also really helps to have those paper cupcake/muffin cups as it saves having to grease the muffin pan.

Pre-heat the oven to 400 degrees.

Shred your zucchini either with a hand grater, or you can use an electric food processor with the shred blade. Set aside one cup. If you’ve got extra, you can freeze it and add to stir fry.

Get a big bowl and put in the liquid ingredients and whisk/stir those together. Add the shredded zucchini next and mix that. Get another big bowl and add each of the dry ingredients. Mix those together well. Then slowly add those to the bowl with the liquid ingredients, stirring them in until everything is well mixed. The batter should not be too liquid or too stiff, but kind of in the middle of either of those consistencies.

Get the muffin pan out and put in the paper muffin cups. Add in batter with a spoon. You’ll want to fill the cups pretty much to just under the top rim of the paper cups. These do not raise a lot.

Back for about 20 minutes. At 20 minutes check them by poking a knife in one of them. If it comes out clean, they’re done. If not, give them a few more minutes and check again.

Cool outside the pan on a wire rack. Will keep in the fridge for 5 days or can be frozen (thaw them in the fridge, or microwave for 30 seconds – IMPORTANT NOTE: If you’ve used paper muffin cups with foil on them, take those OFF before microwaving).

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