One-Bowl Cassava Flour Zucchini Muffins
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.
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.
How to Make Grain-free Zucchini Muffins
- Whisk together eggs, oil, coconut sugar and vanilla.
- Add the remaining dry ingredients and stir to combine.
- Fold in shredded zucchini then transfer to a muffin tin.
- Bake for 20 minutes, until light golden brown, and enjoy!
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?
- Dairy-free Zucchini Corn Chowder
- Healthy Zucchini Corn Fritters
- Vegan Zucchini ‘Meatballs’
- Healthy Vegan Zucchini Bread
- Vegan Cashew ‘Ricotta’ Zucchini Lasagna
- 1-Bowl Oatmeal Zucchini Cookies
- One-Pot Summer Vegetable Lasagna
- Zucchini Oat Protein Waffles
- Zucchini Bread Overnight Oats
One-Bowl Cassava Flour Zucchini Muffins
Ingredients
- 2 eggs
- ⅓ cup melted coconut oil
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup cassava flour
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup shredded zucchini
- ¼ cup 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
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
