Zucchini Almond Muffins : Gluten & Dairy Free

Zucchini Almond Muffins

In the midst of preserving the harvest, putting up Garlic Chili Pickled Green Beans and making homemade sauerkraut with these humongous garden fresh cabbages….


our Portland kiddo’s with their fun little guy Gideon along with his little sister, (whose name I cannot disclose because she’s still a bun in the oven) paid us a visit. We had so much fun with him (and his mom and dad).


Keeping my stride of cooking farm to fork with lots of zucchini begging to be used, I stirred up a double batch of these muffins to have on hand for snacks. One batch I made with chocolate chips and one batch without. They turned out amazing and both men in the family (husband and son who happens to be an excellent bread baker and eater) said in surprise …”and these are wheat free” ? They are light and full of flavor and freeze well. What more can you ask for?

Healthy lunchbox ideas will be in demand very soon. Why not put a couple of dozen away while zucchini is abundant?

This is another awesome recipe from Nourishing Meals! A much healthier alternative to traditional Zucchini Bread which usually has too much oil and sugar in it. Please forgive the lack of photos on this post. It’s a challenge to squeeze in pics along with well chronicled recipes during this season of harvest. However, these are easy enough to put together, very much like a conventional recipe.

I simply adapted NM’s recipe for Zucchini Almond Bread to make muffins.

Zucchini Almond Muffins (makes 1 dozen large muffins)

1 1/2 cups sorghum flour

1 cup almond flour

1/2 cup sweet rice flour (I used Bob’s Red Mill White Sweet Rice Flour)

2 tablespoons ground chia seeds

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup melted coconut oil

3/4 cup coconut sugar

2 large organic eggs

2 cups grated zucchini, packed

1/2 cup almond milk

optional : add 1/4 cup mini chocolate chips


Preheat oven to 350 degrees.

Oil a large muffin tin.

In a large bowl, whisk together sorghum, almond, sweet rice flours, chia seeds, baking powder and soda, cinnamon, and sea salt.

In a separate bowl, whisk together the oil, coconut sugar, and eggs. Add the zucchini and milk and stir together.

Pour wet ingredients into dry ingredients, mixing together with a whisk or wooden spoon.

Add chocolate chips if using.

Scoop batter into muffin tins filling them full, dividing the batter evenly in each muffin cup. With damp hands smooth top of each muffin.


Bake for 20-25 minutes. Let sit for 10 minutes before removing to wire rack to cool.


These are so good! Thank you once again Nourishing Meals for a great recipe!

While our son was in town we celebrated his birth with a special meal and I made this Chocolate Cream Pie for his birthday cake.


It has a yummy gluten free crust and the filling is rich and creamy, made without eggs or dairy milk. Stay tuned for the recipe!

Thanks so much for stopping by!


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