Erin’s Recipe Rundown
Texture/Taste: Light, moist, and gently sweet with warm cinnamon and a hint of nutmeg.
Ease: Very easy — an excellent beginner-friendly paleo recipe.
Top Tip: After adding the coconut flour, let the batter rest for 3–5 minutes so the coconut flour can hydrate and the texture sets up properly.
Recommended GF Flour: This grain-free recipe uses coconut flour and a bit of almond flour for texture. It’s naturally gluten-free and grain-free.
Would I make these again? Absolutely. These muffins work well for breakfast, a kid-friendly snack, or a healthy treat any time of day.
xoxo erin
If you want a simple grain-free zucchini muffin, this recipe delivers. Shredded zucchini adds moisture and a serving of vegetables, while banana, honey, and cinnamon provide natural sweetness and comforting flavor.
These muffins are a great introductory recipe if you’re new to gluten-free, grain-free baking.
Featured Comment
From Laura: “I LOVE these muffins! I’ve been making them for months. They’re a healthy muffin I feel great about feeding my kids. I freeze batches and reheat for a minute in the microwave at breakfast — so convenient!”
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Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Paleo Zucchini Muffins
- Make-Ahead / Storage / Freezing
- Dairy-Free?
- Do I need to dry the zucchini?
- Honey substitutions
- Banana substitutions
- More Recipes To Try
- Paleo Zucchini Muffins Recipe
Ingredients You’ll Need
Notes on key ingredients below. Jump to the recipe section for exact measurements.
- Zucchini: About two small zucchinis yield roughly 1 cup shredded. It adds nutrients and keeps muffins tender.
- Banana: One mashed banana supplies moisture and gentle sweetness without overpowering banana flavor.
- Coconut flour: Coconut flour absorbs more liquid than other flours. Don’t swap it for more almond flour; the recipe requires extra eggs and resting time so the coconut flour hydrates.
- Almond flour: Adds structure and improves texture when combined with coconut flour.
- Honey: A natural sweetener used here to keep the recipe paleo-friendly. Maple syrup can be substituted.
How to Make Paleo Zucchini Muffins
Overview of the process—see the recipe below for exact steps and measurements.
- Combine dry ingredients: Stir together coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt.
- Blend wet ingredients: Pulse eggs, honey, vanilla, and melted coconut oil in a food processor until combined.
- Mix: Add dry ingredients to the wet mixture and pulse until incorporated. Let the batter rest 3–5 minutes so it firms up.
- Finish: Fold or pulse in apple cider vinegar, mashed banana, and shredded zucchini.
- Scoop and bake: Fill lined muffin cups and bake at 350°F for 20–25 minutes or until a toothpick comes out clean. Cool before enjoying.
Make-Ahead / Storage / Freezing
To make ahead: Prepare the batter a day in advance and bake the next morning.
To store: Keep leftover muffins in an airtight container in the fridge for up to 3 days.
To freeze: Wrap muffins individually in plastic wrap or parchment and place in a resealable bag. Freeze up to 3 months.
To reheat: Thaw in the microwave for 20–30 seconds or warm in a 300°F oven until heated through.
Can these zucchini muffins be made dairy-free?
Yes — they are naturally dairy-free. No ingredient changes are needed.
Do I need to dry the zucchini?
Gently squeeze excess moisture from the shredded zucchini so the muffins don’t become soggy. It doesn’t need to be bone-dry.
Can I replace the honey with another sweetener?
Maple syrup is a good one-to-one substitute for honey and keeps the recipe naturally sweetened.
What can I use in place of the banana?
Substitute 1/2 cup applesauce or canned pumpkin for the mashed banana for similar moisture and texture.
More Recipes To Try
- Paleo Banana Bread
- Paleo Pumpkin Cookies
- Gluten-Free Zucchini Muffins
- Gluten-Free Zucchini Bread
- Gluten-Free Double Chocolate Zucchini Bread
- Toddler Muffins (Carrot Zucchini!)
Paleo Zucchini Muffins
Great for anyone new to gluten-free, grain-free baking.
Comments
Ingredients
Dry Ingredients:
- 1/2 cup (56g) coconut flour
- 1/4 cup (25g) almond flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other Ingredients:
- 4 large eggs
- 1/3 cup (79 ml) honey (or maple syrup)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon apple cider vinegar
- 1 banana, mashed
- 1 cup finely shredded unpeeled zucchini (about 2 small zucchini)
Instructions
- Preheat oven to 350°F and line a standard muffin pan with liners.
- Whisk together coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl.
- In a food processor or mixing bowl, combine the eggs, honey, vanilla, and melted coconut oil until well blended.
- Add the dry ingredients to the wet mixture and pulse or stir to combine.
- Let the batter rest 3–5 minutes so the coconut flour absorbs the liquid and thickens.
- Fold in the apple cider vinegar, mashed banana, and shredded zucchini until evenly distributed.
- Scoop batter into the lined muffin cups and bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool before serving. Store leftovers in the refrigerator.
Notes
Dairy-free: These muffins are naturally dairy-free.
To make ahead: Prepare the batter a day ahead and bake the next morning.
To store: Refrigerate in an airtight container up to 3 days.
To freeze: Wrap individually and store in a resealable bag for up to 3 months.
To reheat: Microwave 20–30 seconds from frozen or warm in a low oven.
Nutrition
Carbohydrates: 16 g |
Protein: 3 g |
Fat: 6 g |
Saturated Fat: 3 g |
Cholesterol: 65 mg |
Sodium: 265 mg |
Potassium: 104 mg |
Fiber: 3 g |
Sugar: 11 g