Cassava Zucchini Muffins (Paleo)

These Cassava Zucchini Muffins are nourishing, nutrient packed Paleo muffins.  They’re made with Otto’s Cassava Flour, raw walnuts, fresh zucchini and lightly sweetened with honey.  Plus, an excellent way to use up excess zucchini.

It’s getting to be that time of year…the time when your garden is overflowing with more zucchini than you know what to do with!  And, perhaps you’ve exhausted the list of neighbors interested in receiving free bags of this plentiful summer squash.  Anyone relate?

Okay, okay, so I’m not in this boat – we didn’t grow any zucchini this year.  But, I vividly remember growing up and having our family garden overrun by zucchini.  Those plants get huge! 

I also remember going out to pick zucchini one day and not having any ripe on the vine.  Then, heading back the next day to find them the size of a watermelon!  They grow with exceptional speed.

My parents still grow zucchini and I’m one of those “neighbors” currently receiving free bags of the stuff. 

I’m not mad about it in the least.  However, I’m the only one in my little family that likes summer squash.  Now, I don’t mind having more to myself, but I do like the challenge of getting more vegetables into my family’s diet.

Solution: create a Paleo zucchini Muffin recipe and test it on my boys (husband included).  I figure, if they like these healthy zucchini muffins, then anyone else who isn’t a fan of zucchini can be sure to like them too.

And guys, these were a total hit!

Ingredients in Cassava Zucchini Muffins

These Paleo zucchini muffins only contain 8 ingredients!  They are completely grain free, gluten free, dairy free and easily to make.  The ingredients are:

• zucchini
• walnut halves
• cassava flour 
• baking powder
• salt
• eggs
• honey
• vanilla extract

This recipe has not been tested without walnuts.  So, unfortunately I don’t have any nut free substitutes that I know for sure work.  That being said, you could try swapping the walnuts for seeds (sunflower or pumpkin seed) but I cannot guarantee great results.

Also, this particular recipe does require eggs.  However, I have some egg-less cassava flour muffin recipes in the works – so stay tuned!

Lastly, honey may be swapped with any other liquid sweetener (like maple syrup).  I love the flavor that honey provides for this recipe, but it’s not a requirement.

How to Make Cassava Zucchini Muffins

These muffins are made in a food processor or high powered blender.  So first, gather the necessary ingredients, food processor, muffin pan and liners.  Then, preheat your oven to 350 degrees F.

Next, wash the zucchini and chop it into bite sized pieces (as shown below).  Measure out 150 grams and add it to the food processor with the walnuts.

Blend the mixture until it is well combined, as shown below.

Next, add in the remaining ingredients.  I suggest giving the mixture a stir with a spatula before blending.  (Just to keep the flour from rising up in a cloud of dust.)

Blend until the mixture is a smooth, even texture.

Lastly, scoop the batter into a lined muffin pan.  I love using silicone muffin liners.

Place in the oven and bake at 350 degrees for 20 minutes.  When they’re done, the muffins should be slightly under-baked but still have a golden tint.

Cool on a wire cooling rack and store in an air-tight container in the fridge.

Do you grow your own zucchini?  What do you do when your garden produces more than you can eat?

More Paleo Cassava Muffin Recipes

Cassava flour is one of my favorite Paleo baking flours.  For more cassava flour muffin recipes, check out these reader favorites:

• Cinnamon Cassava Muffins
• Carrot Cassava Flour Muffins
• Blueberry Cassava Flour Muffins

Enjoy!

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