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

Savoury Zucchini Muffins With Ham & Sun-Dried Tomatoes

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6-8 muffins 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: European


Made with grated zucchini, ham and sun-dried tomatoes, these savoury zucchini muffins are gluten-free, paleo, and dairy-free. Serve with a dollop of butter, ghee or mayonnaise. Great for lunchboxes, snacks or breakfast on the go.


  • 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
  • 1/3 cup chopped ham
  • 1/3 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 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 batter. 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 the muffins 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.


For a vegetarian version, omit the ham. You could add chopped up olives and grated cheese (if tolerated).

Tapioca flour can be replaced with cassava flour or arrowroot flour.

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