Video/Recipe: Coconut Flour Zucchini Muffins

coconut flour, gluten-free muffins, zucchini

Zucchini is one of the first vegetables allowed on the SCD or GAPS protocols. It is so easy to digest and full of nutrients. There are many ways to serve zucchini; steamed, grated and sauteed, alone or mixed with other vegetables. It is also a nice addition to soups and stews as it can disintegrate and become part of the gravy, adding nutrients there as well.

This recipe features peeled, deseeded and pureed zucchini that is mixed into delightful muffins. For a picky eater, is a great way to disguise the vegetable into something sweet and moist. This recipe requires many zucchini as I make a lot of these muffins and freeze them. If you want to try it first, just half the recipe. I would use 3 pounds of zucchini, and use 4 whole eggs and 2 eggs separated. Half the remainder of the ingredients.

Zucchini Muffins


6 pounds zucchini, peeled and deseeded (organic if possible)

6 Tablespoons ghee/butter or coconut oil

7 whole eggs 3 eggs separated

3 -4 Tablespoons raw honey

1 1/3 cup coconut flour

2 teaspoon baking soda

2 teaspoon sea salt

Resources for all ingredients can be found here.


  • Peel and deseed the zucchini.
  • Julienne the zucchini and steam until soft
  • Remove from heat and let drain and cool. This can be done hours or a day before you bake.
  • Break the 7 whole eggs into a bowl
  • Separate the 3 eggs and put yolks in with the 7 eggs. Put the whites aside in a separate bowl.
  • Put the zucchini into the food processor and puree.
  • Add the eggs and yolks, the honey and the ghee/butter or coconut oil and process
  • With an electric beater, beat the 3 egg whites and put aside
  • Add the baking soda, salt and coconut flour and process
  • Check the batter, it should be firm. If it is too liquid, add a little more coconut flour. It doesn’t take much coconut flour to firm thing up, so be careful not to add too much at a time.
  • Pour the batter from the processor bowl into a mixing bowl, and fold in the egg whites
  • Spoon the batter into the muffin tins, lined with unbleached baking cups
  • Bake on 350 for 40 minutes. After 30 minutes check to see how browned the tops are. If is getting too brown, cover lightly with foil or parchment paper for 10 more minutes. Sometimes it needs a little more time so keep checking. If you use parchment paper, be careful as it can catch fire if it touches a heat source in the oven.
  • Cool on a rack
  • Put the extras into container and freeze

Variations Add chopped nuts to the batter, or just as garnish on top

This post is linked to: Midnight Maniac Monday, Monday Mania, Meatless Monday, Sugar-free Sunday is Here, Mangia Monday, Melt in Mouth Monday, Sweet & Savory. Mouthwatering Monday, Mom’s Crazy Cooking, Hearth and Soul Hop,Tasty Tuesday Parade of Foods, Made From Scratch Tuesday, Tuesday Night Supper Club, Grain-Free Tuesdays, Slightly Indulgent Tuesdays, Tasty Tuesday, What’s Cooking Wednesday, What’s on the Menu, Real Food Wednesday, Gluten-free Wednesday, Foodie Wednesday, Full Plate Thursday, Simple Lives Thursday, Real Food Wednesday, Frugal Follies, Pennywise Platter, Fresh Bites Friday, Food Trip Friday, Fight Back Friday, Fat Camp Friday, Friday Favorites, Fun with Food Friday, Seasonal Sunday

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