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Out-the-Door Zucchini Muffins

Active Time: 15 minutes / Cook Time: 25 minutes

Makes 6 servings

out the door zuc.jpg


  • 3 small eggs
  • 2 tablespoons coconut oil, melted
  • ¼ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1 zucchini, shredded (about 1 ½ cups)
  • 1/3 cup chopped raw pecans
  • 4 drops stevia
  • 6 baking cups


  1. Preheat an oven to 350 degrees F and line a muffin tray with 6 baking cups.
  2. Gently release some of the water from the shredded zucchini by layering it on a paper towel and patting dry.
  3. Whisk eggs together and then add coconut oil, coconut flour, baking soda, salt, cinnamon, and maple syrup. Stir to combine.
  4. Fold in shredded zucchini and pecans.
  5. Scoop batter into each of 6 muffin slots, filling each ¾ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow to cool completely. Store in an airtight container in the fridge for snacks this week.