Best 2 Moistest Sugar Free Zucchini Muffins Ever Recipes

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Indulge in the moist, tender, and delectable world of sugar-free zucchini muffins! These muffins are a delightful treat that combines the wholesome goodness of zucchini with a symphony of flavors. Each bite offers a burst of sweetness from natural sources like applesauce, banana, and a touch of honey, while almond flour and coconut flour lend a rich, nutty texture. These muffins are not just a guilt-free indulgence but also a nutritious powerhouse, packed with fiber, vitamins, and minerals. Whether you're a health-conscious baker or simply seeking a delightful snack, these moistest sugar-free zucchini muffins are sure to tantalize your taste buds and keep you coming back for more.

**Featured recipes:**

1. **Moistest Sugar-Free Zucchini Muffins:** This classic recipe yields a dozen perfectly moist and fluffy muffins bursting with zucchini goodness. With a simple blend of everyday ingredients, you'll have a batch of these wholesome muffins ready in no time.

2. **Zucchini Banana Muffins (Keto, Gluten-Free, Sugar-Free):** For those following a keto or gluten-free lifestyle, this recipe is a game-changer. Combining zucchini, banana, and almond flour, these muffins are a delectable and nutritious snack that fits your dietary needs.

3. **Healthy Double Chocolate Zucchini Muffins (Gluten-Free, Low-Carb):** Chocolate lovers, rejoice! These double chocolate zucchini muffins are a decadent treat that won't compromise your health goals. With a moist zucchini base and rich chocolate flavor, these muffins are a guilt-free indulgence you can enjoy anytime.

4. **Paleo Zucchini Muffins (Grain-Free, Dairy-Free, Refined Sugar-Free):** Embark on a culinary adventure with these paleo zucchini muffins. Made with almond flour, coconut flour, and natural sweeteners, these muffins are a grain-free, dairy-free, and refined sugar-free delight that caters to various dietary restrictions.

5. **Zucchini Carrot Muffins (Low-Carb, Gluten-Free, Grain-Free):** Experience the vibrant flavors of zucchini and carrot in these low-carb, gluten-free, and grain-free muffins. Packed with healthy ingredients and a delightful medley of spices, these muffins are a nutritious and satisfying snack that fits into any healthy lifestyle.

So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with these moistest sugar-free zucchini muffins and their variations. From classic to keto, gluten-free to paleo, there's a recipe here to suit every taste and dietary preference. Enjoy the goodness of zucchini in a whole new light!

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI BREAD MUFFINS



Zucchini Bread Muffins image

Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.

Provided by Sally

Categories     Breakfast

Time 35m

Number Of Ingredients 15

1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light or dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 Tablespoons (30ml) milk (dairy or non dairy)
1 and 3/4 cups (about 190g) shredded zucchini (no need to blot)
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
optional: coarse sugar, for sprinkling on top

Steps:

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
  • Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
  • Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
  • Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
  • Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

Tips:

  • Choose ripe zucchini: Look for zucchini that is firm, deep green in color, and has no blemishes. Ripe zucchini will have a slightly sweet flavor and be moist.
  • Grate the zucchini: Grating the zucchini helps to release its moisture and makes it easier to incorporate into the muffin batter.
  • Use a food processor: If you have a food processor, you can use it to quickly and easily grate the zucchini.
  • Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
  • Bake the muffins at a high temperature: This helps to create a moist and tender crumb.
  • Don't overbake the muffins: Overbaking the muffins can make them dry and crumbly. Bake them just until a toothpick inserted into the center comes out clean.
  • Let the muffins cool completely: This helps to set the texture and flavor of the muffins.
  • Store the muffins in an airtight container at room temperature: The muffins will stay fresh for up to 3 days.

Conclusion:

These moistest sugar-free zucchini muffins are a delicious and healthy way to enjoy zucchini. They are perfect for breakfast, lunch, or a snack. With just a few simple ingredients, you can make these muffins in no time. So next time you have some zucchini on hand, give this recipe a try!

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