Cassava Flour Zucchini Muffins- made with 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free! (paleo)

Cassava Flour Zucchini Muffins- made with 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free! (paleo)

It’s zucchini season and you know what that means. Let’s make muffins! Because that’s the best way to eat zucchini, obviously.

These grain-free zucchini muffins are pretty incredible because not only are they naturally gluten-free but they’re nut-free too. If you like to bake gluten-free without a million ingredients (like myself) then you know that can be hard to accomplish. But thanks to the magnificent magic of cassava flour, it can be done, and it can be done very well at that.

Cassava Flour Zucchini Muffins- made with 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free! (paleo)

What is Cassava Flour?

If you’ve never baked with cassava flour before then allow me to introduce you. Cassava flour is made from cassava root which is a longtime staple in South America, Asia and Africa. The flour has a very light, fine texture and neutral flavor that makes it ideal for baking both sweet and savory dishes.

It makes a great replacement for wheat flour, however, because of its unique composition it can’t be replaced for wheat flour 1:1. For that reason I recommend following a recipe that specifically calls for cassava flour for best results.

Cassava Flour Zucchini Muffins- made with 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free! (paleo)

How to Make Grain-free Zucchini Muffins

  1. Whisk together eggs, oil, coconut sugar and vanilla.
  2. Add the remaining dry ingredients and stir to combine.
  3. Fold in shredded zucchini then transfer to a muffin tin.
  4. Bake for 20 minutes, until light golden brown, and enjoy!

Cassava Flour Zucchini Muffins- made with 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free! (paleo)

Cassava Flour Zucchini Muffins- made with 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free! (paleo)

Cassava Flour Zucchini Muffins- made with 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free! (paleo)

Can these be made vegan?

I have yet to try my hand at making these vegan but I do have a vegan chocolate cupcake recipe made with cassava flour as well as a vegan and gluten-free lemon zucchini muffin recipe.

Looking for more zucchini recipes?

5 from 1 review

One-Bowl Cassava Flour Zucchini Muffins

Sarah Rotavera
8 muffins
Made with just 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
 

  • 2 (2) eggs
  • ⅓ cup (72 g) melted coconut oil
  • ¾ cup (120 g) coconut sugar
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1 cup (120 g) cassava flour
  • 2 teaspoons (2 teaspoons) ground cinnamon
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) baking powder
  • ¼ teaspoon (0.25 teaspoon) fine sea salt
  • ¾ cup (93 g) shredded zucchini
  • ¼ cup (29 g) chopped walnuts, optional

Instructions
 

  • Preheat the oven to 350°F and line or grease a muffin tin for 8 muffins.
  • In a large bowl, whisk together the eggs, melted oil, coconut sugar and vanilla.
  • To the bowl, add the cassava flour, cinnamon, baking soda, baking powder, and salt. Stir until a smooth batter forms.
  • Lastly, fold in the shredded zucchini* and chopped nuts (if using). *The zucchini does not need to be squeezed dry.
  • Using an ice cream scoop (or a spoon) scoop the batter into the muffin tin filling each about 3/4 the way full. Bake in the oven for 20 minutes, until light golden brown. Set aside to cool for at least 30 minutes then serve and enjoy!
  • Leftovers are best stored in an airtight container in the refrigerator for up to 1 week.

Notes

Nutrition Facts are for 1 muffin.
Calories: 222kcal, Carbohydrates: 27g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 188mg, Potassium: 93mg, Fiber: 1g, Sugar: 11g, Vitamin A: 85IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 1mg
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