These healthy keto zucchini muffins are a tasty snack or grab & go breakfast. They are moist yet fluffy zucchini coconut flour muffins. Grain free and sugar free!
Zucchini is one of my favourite vegetables. I grate it into salads, sauté it, make keto zucchini fries and this amazing zucchini grilled cheese.
I also use it to thicken stews, like this keto beef stew.
One of the best ways of using zucchini though is in sweet dishes. Just try my keto zucchini bread and you'll know what I mean.
Since I had a big bag of zucchini in the fridge, I decided to make a batch of low carb zucchini muffins.
The tricky bit about using zucchini in baking is that it contains a lot of moisture. Most recipes require squeezing out the liquid with a cheesecloth or dish towel after you grate the zucchini.
This is not necessary with this recipe, which saves a lot of time and mess.
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🌟 Why You'll Love This Recipe
- moist yet fluffy
- perfect as a nutritious breakfast or snack
- gluten-free
- low in carbs - only 2.8g net carbs per muffin
- easy to make even for baking novices
- ready in just 35 minutes!
Ingredients
Here are the ingredients you'll need:
Coconut flour - Coconut flour is high in fiber and low in carbs. It also absorbs more moisture than any other grain free flour. This means a little goes a long way. Your pack of coconut flour is going to last you a long time.
Zucchini - Can be used with or without the skins.
Eggs - I used 6 medium eggs, but you could use 5 large eggs. Make sure they are room temperature.
Coconut oil - This can be substituted with butter.
Low carb sweetener - Any granulated sugar substitute works. I like using erythritol monk fruit sweetener blends (a brown sugar substitute such as Lakanto Gold would be delicious). Xylitol, allulose, Swerve or Bocha Sweet are also possible.
Baking powder - Always check that it is fresh to ensure a good rise.
Spices - I used cinnamon, nutmeg and vanilla extract.
Instructions
It's just a few simple steps to make keto zucchini muffins:
- Grate the zucchini and set aside.
- In a large mixing bowl, beat the eggs until pale and about double in size. This takes around 3 minutes.
- Add all other ingredients and mix until combined.
- Stir in the shredded zucchini.
- Fill into a muffin tin lined with paper cups
- Bake in the oven until lightly browned on top and a skewer inserted comes out clean.
Top tips
It's always best to measure coconut flour with digital scales rather than in cups. It is more exact and will yield a better result.
Whip the egg whites for an even lighter muffin. Separate the eggs and whip the egg whites to stiff peaks. Then, fold the egg whites in after mixing the rest of the muffin batter. This means you'll have more air bubbles in the batter and the muffin texture will be lighter.
FAQ
Yes, zucchini is keto friendly. Zucchini contains just over 3 grams of carbohydrates per 100 grams. When you add zucchini to cake or muffin batter, you'll also add additional nutrients to your bakes.
I have found the perfect ratio of coconut flour to zucchini. My low carb zucchini muffins have a light and fluffy texture WITHOUT this step.
Yes. Line the loaf pan with parchment paper and bake for around 40-50 minutes.
Of course. If you don't want to see the green specks from the skins, peel it before grating.
Variations
Almond flour zucchini muffins - You'll need to use around 3 x more almond flour than coconut flour as it absorbs less moisture. Note that I have not tried this myself yet.
Savoury zucchini muffins - It's easy to make this recipe savoury! Simply omit the sweetener, cinnamon and nutmeg and replace it with pinch of salt, black pepper and grated cheese or nutritional yeast. Spices such as turmeric or herbs like thyme or rosemary would also work well.
Keto chocolate zucchini muffins - Add 2 tablespoons cocoa powder to the recipe. Taste and adjust sweetness. If the dough looks dry, loosen with a splash of almond milk.
Optional add-ins
How about jazzing up your muffins with sugar free chocolate chips and crushed nuts such as walnuts, hazelnuts or pecans?
You could even add a tablespoon of lemon juice and lemon zest plus a handful of blueberries.
Storage
Refrigerator: I like to store these muffins in the fridge for up to 5 days.
Freezer: You can also freeze them for up to 3 months. Freeze on a tray so they do not stick. Then, transfer to a freezer bag.
Thawing and reheating: Defrost overnight in the fridge or on the kitchen counter. Option to gently reheat in the microwave on a low power level.
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Recipe
Keto Zucchini Muffins
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 6 medium eggs or 5 large
- 75 g / ⅔ cup coconut flour
- 125 g / 1 cup packed grated courgette/zucchini
- 75 ml / ⅓ cup coconut oil melted, or butter
- 50 g / ¼ cup granulated sweetener
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180 Celsius/350 Fahrenheit.
- Grate the zucchini and melt your coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first. There is no need to squeeze any liquid out of the zucchini.
- Beat the eggs with an electric mixer or in a food processor until pale and about double in size. This takes around 3 minutes.
- Add all other ingredients except the zucchini and mix well.
- Stir in the zucchini.
- Line a muffin pan with paper cups and fill each cup with the dough.
- Bake 25-30 minutes or until lightly browned on top and a skewer inserted comes out clean.
Notes
Nutrition
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Eugenia
I'll try to use the air frier instead of the oven. We'll see if it works. Thanks for your excellent recipes!!!
Katrin Nürnberger
Let me know how they turn out! Just remember to set the air fryer to 160C / 320F as it is fan-assisted. They should also bake slightly quicker than in the oven.
JoyceK
Great recipe! Thanks for using coconut flour. I need to keep my calories down, and almond flour is loaded with them! You make the best muffins, Katrin! They are moist and just sweet enough!
Jess
These were delicious! Definitely going to try your alternative for a savoury muffin as well. My partner and I will definitely make these again.
Cynthia Balam
I'm confused about the comment about asking why you opted to use baking soda instead of baking powder. The ingredients listed do not indicate to use baking soda. Is the amount of baking "powder" (1 1/2 tsp) correct? Does not need to be tripled as stated in the comments.
Katrin Nürnberger
The 1 1/2 teaspoon baking powder is correct 🙂