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Still working your way through your zucchini? We planted ours a bit late, so it is still producing! It is my first year growing it, and this is very exciting for me. I usually can’t afford zucchini, let alone organic, and I happen to be the only person in the world that doesn’t know anyone growing zucchini. So when I would see all the delicious zucchini recipes this time of year, I couldn’t even make them!
I usually make my zucchini into zoodle soup or spaghetti and meatballs when I do get it. But this year, we are blessed with enough homegrown, organic zucchini to make baked goods, too.
I really wish I had taken a picture of the monster zucchini we found after going on vacation for a week. It generously donated itself to the testing for paleo zucchini bread muffins.
Paleo Zucchini Bread Muffins
I’m a big muffin fan. Portable, individual sized portions are suburb in my book. Easy to pack, easy to eat, and easy to freeze for later – and you only need to take one out of the freezer at a time. So the decision to make paleo zucchini bread muffins for my zucchini bake good was a no brainer!
As I mentioned before my carrot cake waffle recipe, I like to use homemade coconut flour. It is frugal, easy to digest, and seriously cuts down on the number of eggs that I need to use. Learn how to make your own here.
Paleo zucchini bread muffins fresh from the oven!
As I developed this recipe, I learned a very important lesson about zucchini: it is wet. To prevent your muffins from being a soggy mess at the bottom, we need to remove some of that water. The coconut flour can’t take it all! It is as simple as squeezing some water out and discarding it, but it makes all the difference.
(Don’t worry: if you forget to do this, these paleo zucchini bread muffins will still taste good! Just the texture will be a little funky)
And now, on to the recipe!
These moist zucchini bread muffins make a perfect snack or breakfast accompaniment. Packed with healthy ingredients and slightly sweet, they are a treat you can feel good about.
Ingredients
- 1 cup homemade coconut flour
- 4 eggs
- 1/4 cup raw honey
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 2 cups shredded zucchini
Instructions
- Preheat the oven to 350°F and line a standard muffin tin with 12 baking cups (I like either this eco-friendly option, or this reusable option).
- Shred your zucchini and measure out the amount your need. Using a cheese cloth, clean dish towel, or even a colander, squeeze out any extra water from the zucchini.
- Combine the coconut flour, eggs, honey, butter, vanilla, cinnamon, nutmeg, and baking soda in a food processor. Process until smooth.
- Add the shredded zucchini and pulse a few times to combine.
- Divide the batter evenly between the 12 baking cups and smooth the tops with a spoon.
- Bake at 350°F for 25 to 30 minutes, until the tops are golden brown.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy!
- Store in an airtight container in the fridge for up to a week, or freeze for several months.
Have you tried these paleo zucchini bread muffins? Let me know what you think in the comments!
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Shared on Wildcrafting Wednesdays.
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Yum! These look great Chloe! I haven’t made zucchini muffins in forever, you’ve inspired me to.
Thank you!
Fantastic! Pinned:)
Thank you!
Hooray! Another use for zucchini! Thanks for the great recipe.
Your welcome! Glad you are happy to have another use!
I love that you got TWO CUPS of zucchini into one batch of muffins; well done!! 🙂 I also love that you make homemade coconut flour! 🙂
Right?! All the recipes I saw called for one cup and I was like, “That’s not gonna do it. I have too much zucchini.”
Yum! I love everything zucchini! I’ll have to give these a go once we get through our banana bread muffins 🙂 Thanks for sharing!
Oooh…Banana bread muffins sound delicious!
I am definitely going to try these muffins. I can’t eat any grain flour so these would be great for me. Visiting from Wildcrafting Wednesdays. We would love you to come and link up your recipes on Real Food Fridays that goes live every Thursday @ 7pm EST. Hope to see you there.
I’ll definitely check it out. I hope you like the muffins!
I have some fresh locally grown zucchini. I’m about to attempt this recipe. Wish me luck. I’ll check back and let you know how they come out.
Hope they turn out well! I look forward to hearing.
Made these in mini muffin tins and my ridiculously picky toddler gobbled them up! Two thumbs up!
Awesome! Great to hear!
Could coconut oil be used in place of the butter?
Definitely!
how much zucchini is 2 cups and how much flower and butter?
Thanks!
I have seen zucchini the size of newborn babies, and I have seen tiny zucchini. How much you need to make 2 cups is going to vary greatly based on size. Quantities for flour and butter can be found in the recipe.
I made these last night and I think theres a typo on your recipe because 1 cup of coconut flour was a lot. I would have choked trying to eat them. Coconut flour absorbs all the moisture. I even added applesause. They were awful.
The recipe specifies homemade coconut flour, which acts completely different from regular coconut flour. I use it specifically to reduce the amount of liquid and eggs. I don’t know what the conversion to regular flour would be.