Zucchini Muffins

One of my fondest memories of life on the farm is that of the abundant harvest of fresh vegetables we always had in the summer. There was always the problem of what to do with a bucket (10 litre / 2 gallon) of `the vegetable of the day’. Tomatoes were easy and always popular – sauce, relish, chutney, jam, dried, or even frozen for later use.

It was always the zucchinis that were the problem. And it was sometimes a bucket every day. We were always trying to dream up new ways to use them and friends shared lots of ideas and recipes. We’d have it baked, steamed, fried, stuffed. In casseroles, soups, quiche, fritters and frittata. We’d make zucchini pickles, zucchini jam, zucchini bread, zucchini cake, zucchini biscuits. NOT zucchini ice-cream!!!

Lots of you have been asking for muffins so I dug out one of my old recipes, ditched the wheat, sugar and dairy, made a few other modifications and now it’s a whole new recipe. I tend not to use set recipes so there are lots of variations that I would have for this one.


  • 2 or 3 medium zucchinis – grated or shredded
  • 6 eggs
  • 1/2 cup walnuts – chopped (swap these out if you want nut free – see variations below)
  • 1/2 cup coconut oil (or butter if you prefer dairy) – melted
  • 1/2 cup coconut sugar
  • 3/4 cup coconut flour
  • 1 teasp. vanilla
  • 1 teasp.. cinnamon
  • 1/2 teasp. nutmeg
  • 1/2 teasp. bi-carb soda
  • 3/4 teasp. salt


  1. Melt oil or butter and set aside to cool
  2. Mix together all the dry ingredients
  3. Add eggs and oil and mix well
  4. Add zucchini and walnuts and mix until well combined
  5. Put into greased muffin pans – size depends on how you will use muffins. I use rather large silicone pans as my hubby likes to take these in his lunchbox when he gets called out. (He works with the SES – State Emergency Services.) Smaller ones would be great for kids lunch boxes.
  6. Bake in 170 C (350 F) oven for approx. 45 minutes. The time will depend on the size of the muffin pans. Larger ones may take 50 minutes, while smaller ones just 40 minutes.

Instructions for Thermomix

  1. Roughly chop zucchini and put in TM bowl. Chop for 3 seconds on speed 7. (This can be adjusted depending on how finely you like the zucchini.) Set aside.
  2. Put all other ingredients except walnuts into TM bowl. Mix for approx. 20-30 seconds on speed 7, scraping down sides of bowl if necessary.
  3. Add zucchini and walnuts and mix until combined on Reverse + speed 1
  4. Cook as above


  • Chocolate muffins – add 2 Tablespoons of raw cacao powder for a nice chocolate flavour.
  • Nut free muffins – swap the walnuts out for dried fruit (chopped dried apricot, sultanas), sunflower seeds, pumpkin seeds, pine nuts…..or just a combination of all of them!! I tend to use up bits and pieces that I have in the cupboard.
  • Coconut – you could add some coconut flakes for extra texture – up to half a cup would be fine
  • Ginger – I love these (in fact most things) with ginger. I would add a heaped teaspoon the first time and see how you like it. Then adjust it up or down accordingly.

These are great at any time. However, if you are having them for a breakfast meal you will probably need to add some more protein to your meal. I do that by having a muffin with a cup of JLM (Just like Milo) which is rich in nuts and seeds, adding more protein and good fats. They keep well and freeze well.

Note that these are not a particularly sweet muffin, but then the idea is to get away from having lots of sweet things. I’ve found that I no longer look for sweet things. So these muffins satisfy the need for something that feels like a treat, is quick and easy to grab for a breakfast, and keeping on track for a healthy lifestyle.

Perhaps you will invent your own flavour variations or other ideas for these muffins. We’d love it if you would share them here.


  1. jade baravilala says:

    I made a batch and had these for brekky each day for about a week! Took the thinking out of brekky time for me. Next time, i want to try adding some pureed pumpkin and 5 spice!!

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