Zucchini Muffins

January 27, 2012 in Categories: , by

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I love cooking muffins full of vegetables (both when I can sneak vegetables in and when that vegetable is the star of the muffin).  This recipe is based on my mother’s zucchini bread recipe, which I grew up adoring.  This paleofied version is not very sweet, but my toddler and husband love them and will argue over who gets to eat the last one (which is pretty much my gauge of kitchen success).  I have also tried this recipe as a mini loaf and it seems to work well (not sure about how evenly it would bake as a regular sized loaf, so if you try it, leave a comment to let me know how it works!).  Makes: 12 big muffins (you could easily stretch the batter to 14-15 muffins if you have more than one pan).

Ingredients:

1.    Preheat oven to 350F.  Grease a muffin pan with coconut oil or palm shortening or use Silicone Muffin Cups.
2.    Grind walnuts in a Food Processor or Magic Bullet until they resemble the texture of coarse sand (or a little coarser, if you like).
3.    Combine ground walnuts, almond flour, coconut flour, spices, baking soda and salt together in a small bowl.
4.    Mix grated zucchini, sugar, egg and melted coconut oil together in a large bowl.
5.    Add dry ingredients to wet ingredients and stir to combine.
6.    Scoop mixture into prepared muffin pan and bake for 30 minutes.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Comments

Just made these and cannot stop eating them! I substituted a half bananna and a little bit of honey for the sugar and it was sweet enough for my “new toned down sweet tooth!” Love your recipes. Thanks for doing all the hard work so we can enjoy them!

Have you tried this with stevia? I’m wondering about bulk/texture at loss of 1/3 c sugar. I can’t have much sugar at all so, I’d love a low sugar/no sugar option.

This looks great! Two quick Qs: can I sub anything for coconut flour? I have almond meal/ flour & flaxseed meal in the pantry. Also, do I measure the coconut oil before it’s melted?

Try an extra 1 1/2-2 cups almond flour (general rule of thumb is 4 times as much nut flour for coconut flour). I measure after melted because it’s easier, but it shouldn’t make a difference.

if i use more almond flour instead of coconut flour, can i decrease the number of eggs? i also have this question about the banana broccoli muffins… would i use at least 3/4cup more almond flour instead of the coconut flour in that recipe and could i reduce the number of eggs?

or…. could i use arrowroot or tapioca flour instead of the coconut flour? does the number of eggs get affected by that substitution?

You’d have to play with it. Coconut flour will usually replaces 4 times the volume of almond flour or other starch (I would add more flour over decreasing eggs). So, in this recipe, you would be using 3 1/2 cups almond flour as a starting place (or sub part of that with arrowroot powder). I like the texture that the combination gives, plus the lower volume doesn’t wash out the flavor, which is why I have used it in so many muffin recipes.

thank you so much! i just got my almond flour in the mail, so I can’t wait to make both muffin recipes.
i love your site and podcast! I have learned so much from both :) thanks for all you do!

I just made these with a combo of nuts I needed to use up, pecans, walnuts, almonds and some cashews, I substituted coconut sugar for the brown sugar and put in almost four cups of zukes…they are amazing! Also sprinkled some coconut flakes on a few of them.

This looks excellent! Can you please tell me if I can use only coconut flour or how I can use almond meal as i do not have almond flour on-hand. Looking forward to using my giant zucchinis!

Just curious,
Why do we have to grind down the walnuts? Is it to make like a walnut meal, or can we just chop them up and keep them “chunky”?

I muffed these up. I mixed the wet and dry ingredients before adding the zucchini. The dough kind of seized up and I had to add coconut milk. The muffins ended up kind of damp and mealy. Any suggestions on how/why I screwed up?

So I see in an earlier comment that we can replace almond flour/meal with sunflower meal. Is this right and is it an even exchange? Thx.

Do you have an AIP friendly version of this recipe? I’m going to be traveling and staying with a friend who is used to gluten based treats and it would be so helpful to have something safe and enjoyable for both of us! Have you ever successfully swapped out the eggs and nut ingredients?
Thanks!

Sarah has stated that AIP-friendly baked goods are tricky. She currently does not have an AIP muffin recipe on the website. You can view all of Sarah’s AIP “treat” recipes here: http://www.thepaleomom.com/category/recipes/aip-friendly/treats and AIP “snack” recipes: http://www.thepaleomom.com/category/recipes/aip-friendly/snacks I can tell you that there will be several new dessert recipes in The Paleo Approach cookbook. You can learn more about the book here: http://www.thepaleomom.com/about-the-paleo-mom/the-paleo-approach-cookbook — Tamar, Sarah’s assistant

Sarah does not use agave (more information here: http://www.thepaleomom.com/2013/03/teaser-excerpt-from-the-paleo-approach-the-trouble-with-stevia.html ) so I don’t know how it would work in the recipe. I do think the recipe is meant to work best with a granulated sugar. You can read about other types of sugars used in Paleo recipes here: http://www.thepaleomom.com/2012/03/is-sugar-paleo.html You may also want to read the previous comments for information from others about sugar substitutes they used in the recipe. — Tamar, Sarah’s assistant

I just had one right out of the oven and then I had 2 . . I love to take a spoonful of chilled coconut milk and put over . . makes it extra special!

I have just made these and somehow it didn’t work out. The mixture wasn’t very liquidy, more dry actually. Went over the ingredients again and made sure I had everything …

Same here! I didn’t even pat dry the zucchini at all as I wanted the moisture to be retained. Mine stuck to my muffin liners so bad I lost half the muffin. I followed the recipe exactly.

I have some frozen shredded zucchini from our garden from last summer I would like to use for this recipe. Would you recommend draining off the excess liquid that is there once it is thawed?

These are really good, but they stuck to my paper muffin liners like CRAZY :( I followed the recipe exactly. I’m thinking more liquid or more oil? Or coconut flour was the culprit? I requested the Casabella silicone liners as a graduation gift specifically prompted by this recipe! The muffins don’t really rise so feel free to shove the batter into the muffin cups, even up and overflowing a little bit.

There isn’t a great substitute for coconut flour, but you can try using any kind of flour you like and playing with the amount to get the dough or batter the right consistency. – Christina, Sarah’s assistant

Normally I love your recipes, but this one didn’t work for me at all. No matter how long I cooked them they were still incredibly wet on the inside (I practically burned the tps trying to get them to set). Since I like the flavor combination, I think I will try squeezing some of the fluid from my zucchini next time, I think that was what went wrong.

What can be used as a substitute for walnuts? My son is allergic to nuts…with the exception of coconuts, almonds and cashews. I was thinking about using something like flaxseed meal, but I wasn’t sure how it would respond in the recipe. I tried leaving out the walnuts, but the muffins were too moist and never really cooked all the way through.

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