Grain Free Zucchini Muffins


Grain free zucchini muffins almond flour

These zucchini muffins have been a favorite both in the Grain Free Meal Plan and the GAPS Intro Book, and are a great use for zucchini that is being harvested from gardens now or later this summer!  Did you plant zucchini this year? Or are you betting that neighbors all around will be pawning some off during peak zucchini production?

Zucchini can be frozen, and is especially wonderful for adding moisture to muffins and breads all winter long.  To freeze, simply rinse the zucchini and then slice and freeze in freezer bags or mason jars.  When you are ready to use, allow to thaw and then discard the water released from thawing and use the remaining zucchini in your bread recipes.  Zucchini can also be dehydrated and then added to soups and stews.

Grain Free Zucchini Muffin Recipe

2 cups almond flour (Buy Almond Flour here)
6 eggs
2-3 medium zucchini (about 2 cups shredded)
½ teaspoon sea salt (Buy Sea Salt here)
4 tablespoons tallow to grease muffin pan (Buy Tallow here)

Puree all ingredients in a blender or food processor or shred zucchini with a grater and mix all ingredients with a fork. Pour batter into well greased muffin tins or a small loaf pan. Bake at 350* for 20-30 minutes, or until a knife inserted comes out clean.

I use a stoneware muffin pan, and I place bits of tallow in each muffin cup, place in the oven, and then allow it to preheat and melt the tallow.  Once the tallow is melted, I pour or spoon in the batter; the tallow will move up the sides of the muffin cup as the batter is spooned in.

I wrote this post while participating in the  Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. My thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.  Go check out Seeds of Change on Facebook and post pictures of your garden’s progress!

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  1. Vanessa says

    Thanks for sharing. I have a muffin recipe that I have used previously that used zucchini, carrots, raisins, bananas and cinnamon. Do you think these additions could be made to this basic recipe? Thanks!

  2. says

    These look fabulous! And the fact that there is a good bit of vegetables hidden in there makes them even better. Thanks for the delicious looking and healthy recipe – I’ll be trying this one out soon!

  3. Cindy says

    I will try these muffins. I have read you can freeze shredded zucchini so I am trying it this year. I am freezing it in 1 cup portions to use when needed. We planted green and yellow zucchini :)

      • Katie says

        I agree that grass fed animals are better to eat than non grass fed.. I have cut out animal protein except fresh wild fish-organic gmo free- grain free eggs-orgainc chicken I been reading Grain Brain book… Its amazing what effects the brain with foods-drugs-cholesterol and so forth. Our brain are 70% fat and needs fat plays pivotal role in regulating the Immune system. omegas 3 and monounsaturated fats reduce Inflamation. Avocado-nuts-olives are healthy and polyunsaturated omegas 3 fatty acid in cold-water fish not farmed, and some plants like flaxseed oil are deemed good. the body needs saturated fat, the body has long been designed to handle the consuption of natural sources of it-even high amounts (all stated in the Grain Brain Book)

  4. Lynn says

    These look good. I have 1 small zucinin, out of eggs, some small carrots, coconut flour, kiwi starting to wrinkle, apple, orange, lemons(tree),geletin
    what could replace eggs with?
    Be Well

    Lynn D

  5. Bebe says

    I had no zucchini or tallow so I just made these with yellow squash and bacon drippings. I think they needed more salt but the texture was perfect. I drizzled mine with coconut butter and honey and it turned into dessert!

  6. Amy says

    Looks awesome!!! :)
    Where did you get your stoneware muffin pans? Will this eliminate the need for papers?

    • Dianna says

      I’d like to recommend Pampered Chef stoneware muffin pan. I did a comparison baking event, and hands down, my husband and friends chose the muffins from the stoneware. They were moist and delicious! I do not use muffin liners with my stoneware (except for cupcakes). I just brush the stoneware muffin pan with Spectrum non-hydrogenated shortening (or other healthy fat). Baking takes a little longer. Over time, all stoneware will “season”, similarly to cast iron. I’ve since converted all of my pans and sheets to PChef unglazed stoneware, all made in the USA.

  7. Christine says

    Great recipe! Thanks for making grain free eating so easy! I was wondering, could I use coconut flour in this recipe instead of the almond? Thanks!

    • Cara says

      Coconut flour is really dense, I’m working on a CF zucchini bread but haven’t gotten one yet. If you find one i’d love to know about it!

  8. Sara says

    I’m a bit confused on how this recipe is allowed during the Intro Diet… I thought it was supposed to be just stews and broth… but maybe I haven’t read enough yet? Thanks! I’m on day #2 and feel soooo much better already! Wanting to know if I can do this recipe or if i should wait a bit… probably! :) Can’t wait to try it!

    • debra z says

      Hi Sara – This recipe falls under GAPS Intro Stage 4 when you’re allowed to make breads with nut flour, eggs, squash, tolerated fat and salt.

  9. Maritza, says

    Thank you , for all of the work and thought you have put into this diet. I am asking for help as I do not know what to fix any more. My husband cannot eat, dairy, meats, sugars, not white flours,or white anything. He has Cancer in the lung and COPD. He will not be treated with Radiation or Chemo. At present he is treating himself with the Dr. Joanna Budwig Diet,. It is Flax seed oil, Organic low-fat 1% cottage Cheese, and Flax seed ground, with frozen fruit ground up and mixed with the cheese oil base. Also some vegetables, eggs, and bananas. There is no variety to speak of, but he does enjoy a couple slices of the rye bread at each meal.
    We cannot find a Holistic doctor to quide us what to do or whom to speak with. Will you offer a suggestion?Any help will be appreciated. Thank you. M~

    • Alexis says

      I honestly would try raw milk. Why cant he have dairy? Most people with allergies to pastuerized milk is only because its pastuerized. Try raw milk if thats allowed. Even if you have to drive far to get it. Alot of greens is the only other thing I could suggest. Even looking into the GAPS Diet to see if that could help. Good luck with everything.

    • Anna says

      This might be really late, but I just recently saw this amazing website. Have you tried the Gerson Therapy. It is really different from GAPS, as in it is mainly juices, but I do know someone who had good results with that.

  10. amy says

    In the past when I made zucchini bread or muffins, I’d drain in for 20 minutes or so after grating it. That’s not neccessary here? Recipe sounds great, I want to try it tomorrow, but am wondering about this one thing.

  11. Claudia says

    I don’t have any tallow to grease the muffin tins, can I just use coconut oil or butter/ghee? Thanks!

  12. Greenmama says

    I don’t like to leave less-than-glowing comments, but I thought it might be helpful for folks deciding if they wanted to make this recipe or not. Usually we love your GAPS friendly recipes, but this one really didn’t work for us. The almond flour disappeared into the eggs, and it really just seemed like flavorless single serving zucchini omelets, not like muffins at all. I served these as a side dish with soup. No one in my family finished theirs and the rest went to the dogs (which seems like a waste of good pastured eggs, almond flour, and zucchini to me). I’d recommend adding in some herbs or spices at the very least if you want to give this recipe a try. Cara, I hope you don’t mind my suggestion.

    • krista says

      i believe almond meal and flour are the same thing. i have to find a sub for the almond flour to send these to school, (nut free policy). it just dawned on me this morning that i sent these to school last week. *oops*

  13. Alana says

    I made these today and they were a hit with my kids. I have been slowly converting them onto a GAPS diet but freaking how I was going to provide snacks. So thank you, I’ll add this one to my recipe repetoire for kids GAPS friendly foods.

  14. Melanie says

    Thanks! Had them with a little maple syrup. They were great the next day for breakfast, heated up in bacon fat with some cultured sour cream. Tiny breakfast sandwiches. : )

  15. says

    I just came across your site and think it is great. I have been looking into gluten free meals a lot lately for us and our children. This will help!

  16. Kathy brower says

    What is the texture of these like? Does the zucchini “disappear” or is it like shredded carrots in carrot cake?


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