Grain-Free Zucchini Muffins

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Grain Free Zucchini Muffins | Real Food RN

I was fortunate enough to grow up with a big family garden. In the summer that meant lots and lots of zucchini. We would eat zucchini in just about everything for about a month! Zucchini muffins fresh from the oven and slathered in butter was definitely my favorite way to eat zucchini as a kid. I took our family recipe and changed out some of the ingredients to make them grain free. I hope you enjoy my new version of grain-free zucchini muffins!

Grain-Free Zucchini Muffins
Yield: Makes approximately 24 muffins

Grain-Free Zucchini Muffins

When you have a surplus of zucchini, make these tasty, moist, grain-free muffins.


  • 2 cups zucchini, shredded
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla
  • 1 cup coconut sugar
  • 2 cups Otto's Cassava Flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp aluminum free baking powder
  • You can add in nuts, chocolate chips, or raisins if you would like to


  • Preheat oven to 375°F.
  • Shred zucchini to measure 2 cups.

  • In a separate bowl beat eggs, oil, vanilla, and sugar until well combined (this takes a little time with coconut sugar).

  • In another bowl combine flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder.

  • Fresh ground nutmeg really makes the flavor pop!

  • Add zucchini to the egg mixture and stir, then fold into the flour mixture.

  • Put muffin cups onto a baking sheet and bake at 375°F for 20 minutes, or until a toothpick inserted into the center comes out clean.

  • Store in a covered container. They last 2-3 days. Refrigerate or freeze to last longer.


You can find silicone muffin cups here.

P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!

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Grain Free Zucchini Muffins | Real Food RN

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13 Replies to “Grain-Free Zucchini Muffins”

  1. I noticed in this recipe you used silicone baking cups. Do you think those are safe? I have often wondered while baking if chemicals are released from the heat. I don’t know, just asking your thoughts. Thank you the recipe looks wonderful.

    1. Hey Christine,

      I have not found anything in my research to convince me not to use them. I hope I never find anything bad about them because I really dislike cleaning muffin tins! I hope you enjoy the recipe, they are delicious!

  2. Thank you!!! I’m making it for the second time now. I’m trying it with a handful of raisins just because that’s the way I used to go with it before my autoimmune days. Great recipe.

  3. These are delicious! I subbed yellow squash as I didn’t have zucchini and added some walnuts and raisins. Yummy treat!!!

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