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These healthy Paleo Zucchini Muffins are made with cassava flour for a nut-free muffin and the perfect paleo crumb! A delicious paleo snack with coffee.

Paleo Zucchini Muffins

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes


  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 2 tbsp tapioca starch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup + 2 tbsp coconut sugar
  • 1/4 cup + 2 tbsp avocado oil
  • 1/4 cup full fat coconut milk
  • 1 teaspoon vanilla
  • 1/4 teaspoons cream of tartar
  • 2/3 cup shredded zucchini squeezed to remove moisture


  1. Preheat oven to 325 degrees Fahrenheit. Line a muffin tray with 6 cupcake liners
  2. Sift together cassava flour, coconut flour, tapioca starch, baking soda, and salt.
  3. In a separate bowl beat egg and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 1 minutes. Stir in cream of tartar, vanilla, and coconut milk.
  4. Make a well in the dry ingredients and add in the wet, mixing well. Fold in the zucchini
  5. Spoon the batter into the muffin tins about 3/4 of the way full.
  6. Bake for 25-30 minutes, or until a knife comes out clean. Cool on a wire rack.