Let the holiday deliciousness continue! Paleo Mom shared her yummy recipe for Zucchini muffins with Paleo on the Go. It contained brown sugar which isn’t paleo, so we altered it just a bit by using honey instead. These muffins are great for breakfast or anytime you would like a nice snack.

Zucchini Muffins Recipe
Yields 12
Nutritious and delicious zucchini muffins, made from real food ingredients such as walnuts, almond meal and coconut flour. These muffins are made with flours that are gluten free.
Write a review
  1. 2 large (or 3 medium) zucchini, grated (about 3 cups or a little more)
  2. 4 eggs
  3. ¼ cups Extra Virgin Coconut Oil, melted
  4. 1/3 cup honey
  5. 1 cup Walnuts
  6. 1 ½ cup Blanched Almond Flour
  7. ½ cup Coconut Flour
  8. 1 tsp Ground Allspice
  9. 1 tsp Ground Nutmeg
  10. 1 tsp Ground Ginger
  11. 1 tsp Vanilla Extract
  12. 1 ¼ tsp Baking Soda
  13. ½ tsp Salt
  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, honey, 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!
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/