Flourless Zucchini Muffins

Tuesday, July 25, 2023

Flourless Zucchini Muffins have passed the test at our house – everybody loves them, even those family members without a gluten sensitivity. 

There is everything to love about these healthy, and tasty little delights that can be easily mixed up in a blender. Easy, quick, and delicious, my kind of recipe. Although, husband Bernie made the first couple of batches of Flourless Zucchini Muffins. He loves to cook, it must be his Italian heritage. Yes, it’s true, I’m a lucky woman.

We leave the skin on, which adds an odd, greenish ( The Incredible Hulk) hue to ours.  You could easily remove the green if you peeled the skin. Although, we don’t mind. The skin has added fiber and nutrition. Each one cup serving of raw zucchini provides 37 percent of the recommended daily dose of vitamin C. Your kids and grandkids won’t even know they’re eating healthy food.  Hint-add mini chocolate chips and kids will really go for them.

The secret to creating Flourless Zucchini Muffins is grinding up the rolled oats. If you’re extremely gluten sensitive, such as celiac, be sure to use oats labeled as gluten-free; oats are often cross contaminated with wheat and barley. We like to use gluten-free oats from Bob’s Red Mill. It’s so fortunate to have this company as a local resource.

Okay, okay, enough about ingredients and nutrition, let’s get to the recipe for Flourless Zucchini Muffins.


  • 1 ½ cups rolled oats 
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 medium zucchini, shredded (about 1 1/2 cups)
  • 2 large eggs
  •  cup packed brown sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips (Optional)
  1. Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

  2. Pulse oats in a blender until finely ground. Add baking powder, cinnamon, baking soda and salt; pulse once or twice to blend. Add zucchini, eggs, brown sugar, oil and vanilla; puree until smooth. (The batter will be wet.) Stir in chocolate chips, if using. Fill the prepared muffin cups.

  3. Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

We put any leftover Flourless Zucchini muffins in a ziplock bag, and store them in the freezer. They are great warmed up in the microwave with a tiny bit of butter. Super yummy with a cup of coffee. My 96-year old mother, who lives with us, loves them anytime of the day. It’s always good to sneak in added nutrition for seniors too.

Next time you’re wondering what to do with the non-stop bounty of zucchini squash, I hope you’ll remember this quick and easy recipe. And, be sure to let me know what you think. 

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