zucchini pecan muffins


With the warm months of summer coming to a close and gardens everywhere bursting with the beloved zucchini, my mind remembered that I still hadn’t given my mother in laws zucchini muffin a Paleo make over. I might have tried once last year, but must not have had success, so it was shelved. Fast forward to this year and the arrival of fresh Utah peaches (because zucchini muffins and a bowl of peaches go together)…these muffins had to be made!

This one took a few attempts and even when I thought it was complete, I tried it one more time and it just wasn’t quite right, so it took two more attempts to get what is finally ready to share. Little OCD about making sure recipes are going to work for the masses, so testing is a must!

This muffins speaks Fall to me, filled with plenty of cinnamon, chopped pecans and of course dark chocolate chips. Which are optional, and you may be thinking “really, chocolate chips?” My mother in law loved this combo of zucchini, pecans and chocolate. They are such a wonderful taste explosion. If you’re not certain about the chocolate chips, toss a few in the last bit of batter before you fill the last muffin tin and once it comes out of the oven, let it cool and bit and then give it a try. Promise you’ll experience a new taste sensation. Patsy was a flavor combo goddess in the kitchen, she is missed!

Shred some of that zucchini growing in your garden (or your neighbors) and toss together this simple and classic muffin…bet you’ll be enjoying them most mornings right along with your favorite morning beverage.

zucchini pecan muffins

  • Servings: 7-9 standard muffins
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a wonderful Paleo version of a Fall classic, zucchini pecan muffin, bursting with warm cinnamon notes & a nutty crunch

Credit: backporchpaleo.com



  1. Preheat oven to 385°, line muffin tins with parchment liners.
  2. In a medium bowl, combine cassava flour, maple sugar, baking soda, cinnamon and salt. Whisk to combine and set aside.
  3. In another medium bowl, add ghee, raw milk, vanilla and eggs. Whisk until well combined and eggs are fully incorporated.
  4. Pour wet ingredients into dry ingredients, toss in zucchini, pecans and chocolate chips (if using.) With a rubber spatula, stir until well blended together. You should be able to get 7 larger muffins or 9 smaller muffins. Your choice there. Top with additional chopped pecans and chips if desired.
  5. Bake for 23-25 minutes or until center bounces back when lightly touched. Remove from oven and let cool for 4 minutes in the tins and then remove to cooling rack. We recommend enjoying warm with a fresh bowl of peaches. These do freeze well, just make sure you freeze them individually first and then once frozen transfer to a ziplock bag.

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