These Zucchini Muffins are deliciously fluffy, moist and come together quickly with just one bowl. Perfect for breakfast or a mid-day snack and so easy to make with healthy pantry-friendly ingredients. Freezer-friendly, gluten-free, paleo, low carb and keto-friendly. Includes step-by-step instruction, photos and video.
In a large bowl, beat the eggs then whisk in the almond butter, maple syrup, sugar, coconut oil, vinegar and vanilla until well combined.
Grate zucchini using a box grater. Wrap in a cheesecloth, nut milk bag or paper towels and squeeze well to remove the excess water. Drain and add to the wet ingredients and stir to combine.
Bake for 21-23 minutes, or until a toothpick comes out clean with a few wet crumbs. Remove from oven and allow to cool for at least 10 minutes.