Zucchini Muffins



  • 2 Egg (beaten)

  • 1/4 cup Coconut Oil (melted)

  • 1 Banana (ripe, mashed)

  • 1 Zucchini (1 cup grated. Soak up water from the zucchini with a paper towel.)

  • 1 1/2 tsps Vanilla Extract

  • 1/2 cup Coconut Flour

  • 1 1/2 tsps Cinnamon

  • 1/2 cup Coconut Sugar

  • 1 tsp Baking Soda

  • 1/4 tsp Sea Salt

  • 1/4 cup Vegan Chocolate Chips (Optional)


  • Pre-heat over to 350 degrees and line one loaf pan with parchment paper or muffin tin liners.

  • Combine all wet ingredients (eggs through vanilla) with a whisk into a medium size bowl until well combined.

  • In a smaller bowl combine the dry ingredients (coconut flour through salt) with a whisk.

  • Using a spatula, fold in the dry ingredients with the wet ingredients until there are no clumps and it's evenly combined. Fold in the dark chocolate chips, if desired.

  • Bake the muffins for 20-25 minutes or until an inserted toothpick comes out clean. To make this into a loaf simple increase baking time to 45-50 minutes. Cool for 15 minutes and then gently remove the bread/muffins from the pan. Slice, serve with ghee or butter, if desired and enjoy!


Vegan/Allergic to eggs?

Make a flax egg by combining 1 Tbsp of ground flax with 3 Tbsp of water for each egg. Let the mixture sit for about 10-15 minutes in the refrigerator until thick and then add to the recipe.

Grating Zucchini Tips

Zucchini is a very water dense vegetable so you'll need to press the liquid out of it before adding it to the wet ingredients.