Healthy Zucchini Muffins

Healthy Zucchini Muffins

Grain-Free Zucchini Muffins

Grain-Free, Gluten-Free, Nut-Free, Dairy-Free, Paleo

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This zucchini muffins recipe is not only allergy-friendly, but it tastes just like the traditional muffins we grew up with, thanks to our cassava flour! They are perfect for breakfast to-go with your coffee or tea.
The addition of cinnamon & ginger in these veggie-packed muffins make them the definition of "sugar, spice, and everything nice." Your kids will love these with a glass of milk.


  • 1 ¼ cup Otto's Naturals - Cassava Flour
  • ½ teaspoon salt
  • ½ teaspoon Otto's Naturals Grain-Free Baking Powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 2 eggs
  • ½ cup olive oil
  • 1 cup coconut sugar or granulated sugar
  • 2 teaspoon vanilla extract
  • 1 cup grated zucchini (slightly more if your zucchini isn’t moist)
  • Optional: 1-2 handfuls of chopped walnuts


  1. Preheat oven to 350°F.
  2. Cream oil and sugar together with a stand or hand mixer. Add eggs and vanilla and mix well until emulsified.
  3. In a medium-sized bowl, mix all the dry ingredients together.
  4. Add the dry ingredients a little at a time to the wet, incorporating them together and preventing dry spots.
  5. Add grated zucchini (and optional nuts) and mix well.
  6. Spoon mixture into lined muffin tin.
  7. Bake for approximately 20-22 mins or until a knife inserted in the center of a muffin comes out clean.

NOTE: A common store-bought zucchini around 8.5” x 2” diameter will yield about 2 cups of grated zucchini. This recipe can be doubled then. If there’s a little extra zucchini, it could be added to the batter without adversely affecting the recipe.

Grain-Free Zucchini Muffins
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