Savoury Zucchini Muffins With Ham & Sun-Dried Tomatoes

Zucchini Ham Muffins With Sun-Dried Tomatoes - Paleo, Gluten-Free

I don’t bake very often but the other day I really felt like a muffin, and not a sweet kind but a savoury, warm muffin with some creamy butter melted into it. I had some leftover zucchini in the fridge (who doesn’t?) and some ham, so I decided to whip up these paleo friendly, grain-free savoury muffins. 

These muffins use a bit of coconut flour, which can make the texture a little drier than a regular muffin, but that’s when the zucchini comes into play, providing some needed moisture. Sun-dried tomatoes add a little flavour boost, which goes well with other ingredients.

These zucchini muffins are very portable, which makes them a perfect food on the go while travelling or to bring to parties and picnics.


Cook’s notes

For a vegetarian version simply omit the ham. These would also be nice with some goat’s cheese or halloumi cheese if you can tolerate dairy, or with some chopped up olives.

Almond meal can be replaced with other nut flours such as hazelnut meal. Tapioca flour can be found in most supermarkets near Asian ingredients or from health food stores. Cassava flour or arrowroot flour can also be used. On a carbohydrate scale, these are on the higher side so go easy on them if you’re following a low-carb, keto version of paleo.

Making Paleo Zucchini Muffins

Zucchini Ham Muffins With Sun-Dried Tomatoes - Paleo, Gluten-Free

Savoury Zucchini Muffins With Ham & Sun-Dried Tomatoes (Paleo)

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6-8 muffins 1x



  • 1/3 cup tapioca flour or starch
  • 3 tablespoons coconut flour
  • ½ cup almond meal
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder or freshly chopped garlic
  • 3 eggs
  • 1/3 cup olive oil or melted ghee (coconut oil can also be used)
  • 1 medium zucchini, grated
  • 1/4 cup chopped ham
  • 1/4 cup chopped semi-dried or sun-dried tomatoes


  1. Preheat the oven to 180 C/355 F. Grease 6-9 muffin casings with some olive oil (coconut oil or ghee is also fine).
  2. Combine all flours, baking powder, salt and garlic powder. Using a whisk, mix through really well.
  3. In another bowl, whisk the eggs, olive oil and a splash of water (about 2 tbsp). Add the grated zucchini, ham, sun-dried tomatoes, and stir through.
  4. Add the mixture to the dry ingredients. Mix through with a wooden spoon until well incorporated. You should have a very thick mixture. Using a spoon, fill the muffin casings with the mix until almost full. Leave about ½ cm off the top as they will rise a bit.
  5. Bake for 20- 25 minutes. Take out of the oven and let them cool down for a few minutes before removing from the tray. Place on a wire rack and serve with butter while they’re still warm.
  6. Store in an air-tight container or freeze wrapped in a cling film.

Savoury Zucchini Muffins With Ham (Paleo, Grain-free)

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Savoury Paleo Zucchini Muffins With Ham & Sun-dried Tomatoes


  1. hi, i love the sound of all your recipes. just wondering, i am allergic to nuts – do you know a good substitute for almond meal?

    1. Hi Lisa, not sure if coconuts fall in your allergy group but coconut flour or tapioca flour are good alternatives to wheat flours. Baking with pumpkin & sweet potato is also quite good.

  2. I made these today and whilst they are delicious, they are extremely moist inside despite cooking them 10mins longer than indicated and they appear very oily. Just checking it is 1/2 cup olive oil? thanks in advance

    1. Hi Diana,

      That might have been an error. I haven’t visited this recipe for a while but from memory it’s about 1/4 cup and we must have typed the wrong number when publishing the recipe. They should definitely not be oily. I apologise for a ruined batch of muffins in that case. Give them a go with less oil next time and I will certainly make another batch to double check.


  3. I just made these for the childrens school lunches and only used 1/4 cup of coconut oil instead of the olive oil, and it worked beautifully! Also added 2 TBSP of home made pasata and they are delicious! thumbs up here this recipe is a keeper. 🙂 Thank you

  4. Just made these for the childrens school lunches. I used 1/4 cup of coconut oil instead of the olive oil, and added 2TBsp of home made pasata, they turned out amazing! Excellent recipe and definably a keeper. 🙂 Thumbs up here, thank you.

    1. You can use some almond meal and tapioca flour, or even buckwheat flour. Double the amount used here as coconut flour is highly absorbent and you usually use less.

  5. This seems to be your only recipe that doesn’t have a print link. I think I’ve printed off more recipes from you than ever, but this one is frustrating to me. Could you send me a print version?

  6. How much almond meal please?
    Do you drain the zucchini? I wondered if you don’t drain the zucchini and also add the water – too much liquid?
    They look delicious! I love all your recipes and books and make them often. We have so many favourites!

  7. Hello again. What kind of dried tomatoes should I use? The kind that come in a bag that are called sun dried organic tomatoes or the kind a come in a jar with oil?

  8. Hi I was just looking at the part that says to add water but no water measurements have been provided. Also just to confirm, is it 1/3 cup or 1/4 of oil?

    1. Hi Maggie, Sorry, it’s meant to be a splash of water (about 2 tablespoons). I’ve amended the instructions. Yes, 1/3 cup of olive oil or about 75ml. Coconut flour is quite moisture hungry, so the oil keeps these from getting dry.

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