Lemon Zucchini Muffins (Gluten-Free, Paleo, Nut-free, Dairy-free)

We love a light, summary treat, don’t we?! (Yes, yes we do!). I LOVE zucchini and had some extra in the fridge, so I decided to make zucchini bread. But, of course, I had to jazz it up a little. I’m also a fan of lemon pound cake and figured I’d test out a combo of zucchini and lemon. These just taste like summer vibes to me.

It’s always great when you can sneak in some veggies into dessert ;). These are perfect breakfast muffins, an excellent snack option, or a nice little after dinner treat (maybe with a little vanilla ice cream?). I didn’t add chia seeds, but I feel like these would be good with the egg subbed out for a chia egg. If you try that, let me know in the comments!

Lemon Zucchini Muffins

Makes 12 muffins


-1 cup Tigernut flour

-1/2 cup cassava flour

-1/4 cup arrowroot or tapioca starch

-1 tsp. baking powder

-1/2 tsp. baking soda

-1/8 tsp. salt

-1 cup of shredded zucchini, liquid squeezed out

-1 egg

-1/4 cup melted coconut oil

-1/4 cup maple syrup

-1/4 cup milk of choice (I use coconut milk)

-2 tbs. lemon juice

-2 tsp. lemon zest

-1 tsp. vanilla extract

Preheat oven to 375 F. Line a muffin tin with muffin liners.

Combine all dry ingredients (flours, powder, soda, salt) in a medium bowl and whisk until combined.

Beat all remaining ingredients together in a large bowl until combined.

Add the dry to the wet and beat until just combined. Divide batter evenly among muffin tin.

Bake for 25-27 minutes until a toothpick comes out clean. Let cool for 5-10 minutes in the muffin tin before removing muffins and transferring to a wire rack to finish cooling.


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