Monday, February 13, 2012

paleo zucchini muffins

i had a mean hankerin' for some zucchini bread the other night and decided to give a recipe for paleo muffins a whirl.

i searched for a couple hours online for paleo zucchini bread/muffins and came across several promising looking recipes but i ended up choosing this recipe from the paleo mom. i used raw honey in place of the sugar and only used 1 tsp cinnamon and a little ground clove (maybe 1/4 tsp), not the ginger or all spice she has in her recipe.

it was a quick recipe to throw together- mix dry ingredients in one bowl, wet in another. introduce them and mix em all up together. scoop and bake.

dry, meet wet. wet, meet dry. 

mix, mix, mix.

i was very happy with the results, it tastes like, and has the same texture inside of a "normal" zucchini muffin, it just wasn't nearly as sweet as the regular ones (which is a good thing). 

the tops of the muffins were shaped kinda funny, but the inside was moist and had a great texture. i think it would be easy to fix the jagged looking tops, i will just make sure and smooth the tops over next time so they are nice and rounded. then they will look better and not quite so, um, rustic.

they are small but mighty filling and high in fiber (since they are stuffed with almond, walnut, and coconut), so one is plenty.

i might use 1/2 cup of raw honey next time just to make them a tad sweeter.

paleo zucchini muffins
original recipe via the paleo mom

2 large (or 3 medium) zucchini, grated (about 3 cups or a little more)
4 eggs
¼ cups extra virgin coconut oil, melted
1/2 cup local honey
1 cup walnuts
1 ½ cup blanched almond flour
½ cup coconut flour
1 tsp ground cinnamon
1/4 tsp ground clove
1 tsp vanilla
1 ¼ tsp baking soda
½ tsp salt

   Preheat oven to 350F.  Grease a muffin pan with coconut oil.
.    Grind walnuts in a food processor until they resemble the texture of coarse sand (or a little coarser, if you like).
   Combine ground walnuts, almond flour, coconut flour, spices, baking soda and salt together in a small bowl.
    Mix grated zucchini, sugar, egg and melted coconut oil together in a large bowl.
    Add dry ingredients to wet ingredients and stir to combine.
   Scoop mixture into prepared muffin pan and bake for 20-30 minutes.


  1. Thanks a lot for posting this yummy recipe. Zucchini really combine well with other muffin ingredients. Why not try also bran zucchini muffins. I love them, especially for breakfast.