Perfect Flourless Paleo Zucchini Muffins

Jul 31, 2012 by

I’m calling these perfect because it took at least three tries to get these right. Look, I love myself and all but I’m not saying this to be arrogant: I rarely, if ever, don’t get a recipe right. Normally when I decide to make something, I get it right or at least very close, the first time. It’s my art; it’s what I’m good at. But these, despite only a very few ingredients, were elusive.

And the others I made before this one were edible and tasted good (everyone else who tested loved them), but there was always something off. This time, I simplified it, and what do you know? They were perfect. By looking at them, you’d never know these weren’t made with flour. None. At all. Just almond butter (you can sub another nut butter if necessary but beware it may alter the flavor).

Anyway, here’s an important thing to know with working with zucchini if you don’t already know: you need to make sure you squeeze out any extra moisture before throwing it in batter. If you think about it ahead of time, you can grate it, place in a strainer over a bowl. Place a piece of paper towel on top and then another bowl with something heavy in it to push it down. The extra water will drain out. If you don’t think of it ahead of time (which admittedly I never do and wish I did), just make sure you squeeze the bejeebus out of the shredded zucchini prior to throwing it into your batter. Otherwise it throws the moisture content off and you can alter the batter consistency and end product.



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  1. Michelle

    I just want to confirm that the recipe calls for 2.5 cups of almond butter…. Not almond flour?

    • AndreAnna

      Yes, these have no flour in them at all. Only almond butter.

  2. karen

    Good cinnamon makes all the difference! I know you mail order many of your spices, but you should try the cinnamon from Costco. A huge bottle for $4 and it is amazing.

  3. Erin

    I have 4 GIGANTIC zuchs sitting on my counter from a friends garden, couldn’t have been better timing on this one. I made these this afternoon, worked out really well. Fluffly, nutty, tender…yum.

    Living at 6300 ft elevation in Colorado for some reason almond butter has really been the only thing that has worked for me in grain free baking.

    I increased the temp by 10 degrees and cooking time to 18 minutes for altitude (left the baking powder and soda as is). I also added a touch of my fav sweetener for hubby’s palette. I was careful to bring everything up to room temperature before combining and baking. The almond butter I use is a fresh grind from my natural foods store and is a bit coarse, but it worked just fine.

  4. Julie

    I made these this evening according to the recipe. I used my homemade almond butter, therefore it was very crunchy. I enjoy the nutty flavor of the muffin. However, when I make again I will add a banana, stevia and flax seed.

  5. These look pretty darn perfect. And so easy! I can’t wait to try them!

  6. Maria

    Good quality cinnamon means true CEYLON cinnamon from the inner bark of cinnamon tree, not from cassia. Cinnamon spice at grocery stores is this cheap fake stuff from cassia tree, which contains coumarin. Coumarin is toxic if consumed in high amounts. (like kids, if they have about 2-3 gingerbread cookies a day, they have had too much!)

    I have to try this recipe sometime soon. Got whole bunch of zucchinis from farmers market today and these muffins take huge amount of zucchinis! Great!

  7. Beth

    These turned out with a near perfect muffin consistency – hard to come by on the gF world! Only thing I’d change is the name – I’d add “savory” to the name. I suppose that should be obvious with no sweetener. I did add stevia to my second tray.

    As the recipe is fairly neutral, I could see adding cayenne or any number of things to this for variety! I used a kale pesto butter on the first batch (no sweetener batch) and they were amazing!

    Thanks for another great recipe!

  8. Michaela

    do you think I can make Biscuits from this recipe and omit the cinnamon? Looking for a zucchini biscuit recipe that is paleo for my breakfast sandwiches.


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