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Amazingly Delicious Gluten-free Zucchini Muffins

It’s zucchini season, y’all!

After my client so graciously dropped off a TON of ginormous and beautiful zucchini squashes last week, I had to find a way to put them to use, and stat!

One of my favorite ways to eat zucchini is in a muffin recipe. I’m not much of a sweets person but these muffins were just the right amount of sweetness without being overpowering. On top of that they’re gluten free, full of fiber, and just amazingly delicious! Even my husband thought they were the bomb.

Zucchini is packed full of antioxidants, vitamin C, potassium, water, and fiber. It’s also an anti-inflammatory food for your gut! Research has shown that zucchini can offer protection within the GI tract that can reduce symptoms of IBS, ulcers, and leaky gut.

If you’re especially gut is sensitive, you can peel the zucchini before shredding to cut down on the insoluble fiber (often too much insoluble fiber can be a trouble maker for those with a sensitive gut).

Although I’m personally not gluten sensitive, many of my clients are. So I like to come up with recipe suggestions for them that I know I can vouch for.

Amazingly Delicious Gluten-free Zucchini Muffins

These muffins are just the right amount of sweetness without being overpowering. On top of that they’re gluten free, full of fiber, and just amazingly delicious!
Prep Time 10 minutes
Cook Time 25 minutes
Course Snack
Cuisine Real Food
Servings 10 muffins


  • Food Processor or Hand Grater
  • Paper towels
  • 1 large stainless steel or ceramic bowl
  • 1 small stainless steel or ceramic bowl
  • Steel or wooden measuring cups and spoons
  • Standard 12 cup muffin pan


  • 1 medium organic zucchini
  • 3/4 cup cashew nut butter:
  • 1/2 cup mashed banana
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 organic or pasture raised eggs
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3 tbsp hemp seeds (optional)
  • 2 handfuls dark chocolate chips (optional)
  • coconut oil or butter for greasing muffin tin


  • Preheat your oven to 350 degrees.
  • Grease your muffin pan with coconut oil or butter.
  • Shred zucchini using food processor or hand held grater. Squeeze excess juice from zucchini using paper towel.
  • In a large bowl, mix until smooth: shredded zucchini, cashew nut butter, banana, maple syrup, vanilla, egg, and hemp seeds.
  • In a small bowl mix: coconut flour, baking soda, and sea salt.
  • Add dry ingredients to wet ingredients until combined.
  • Divide batter evenly between 10 muffin cups.
  • Bake 25 minutes or until inserted toothpick comes out clean. Enjoy!
Keyword Muffins, Zucchini

In the recipe, I sight an additional recipe I created for cashew nut butter. Most commercial nut butters will have a TON of additives like inflammatory hydrogenated vegetable oils, mono and di-glycerides, corn syrup solids, soy proteins, and the list goes on. 

Making your own nut butters can be a much better option for you, especially if your gut is super sensitive. I encourage you to experiment with making your own, you can find my cashew nut butter recipe here.

If you’re a woman looking to super-charge your health, then I’ve got you covered! To learn more about my 12 week all-inclusive programs, get started here!