clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cassava Zucchini Muffins (Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x


Healthy, grain free and dairy free zucchini muffins that are made with cassava flour.  These nutrient dense muffins are perfect for breakfast, snack or packed lunches.


  • 150g zucchini (1 rounded cup, sliced)
  • 1/2 cup walnut pieces (65g)
  • 1 cup cassava flour (135g) spooned & leveled
  • 2 tsp Paleo baking powder
  • 1 tsp cinnamon (optional)
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup water
  • 2 Tbsp honey
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Place zucchini and walnuts in food processor and blend, stopping to scrape the sides every so often. Blend until mixture has a consistent, relatively smooth texture.
  3. Add remaining ingredients to food processor.  Stir with a spatula, then blend until smooth.
  4. Scoop batter into a lined muffin pan.
  5. Place in the oven and bake at 350 degrees for 18-20 minutes*
  6. Cool to room temperature on a wire cooling rack and store in an air-tight container in the fridge.


*Muffins are best when they come out of the oven slightly under-baked