Zucchini Dinner Muffins

These savory zucchini muffins are great as both a snack and as a tasteful compliment to any dinner plate. They are Paleo and Whole 30 compliant. You will never see or taste zucchini the same way again.


3 heaping cups of shredded drained zucchini (see below)

1/2 tsp salt

1/2 tsp baking soda

1 tsp onion powder

1 tbsp Italian seasoning

2 eggs

1/2 cup almond flour


Set oven at 350

Fine shred zucchini. Now hand drain the zucchini, removing as much water as possible.

Combine all of the ingredients, except for the almond flour, in a large mixing bowl. Using your hands, mix all of the ingredients well while slowly adding the almond flour.

Using a muffin tin, well grease muffin cups, then pour the mixture into the cups approximately 3/4 filled.

Accent the muffin mixture with whatever you would like: chopped onions, chopped peppers, chopped tomatoes, etc should work well.

Cook for approximately 30-40 minutes or until the tops of the muffins are golden brown.



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  2. jennifer moreno says:

    I made these as a side last night and had trouble not eating the whole pan, I thought they were delicious. Apparently, my 2 year old agrees with me. She ate all of the remaining muffins for breakfast this morning, straight out of the fridge. That constitutes a definite winner in my book. So nice to have a kid friendly zucchini muffin that is savory instead of loaded with sugar. Home run recipe Willie!

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