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 and make keto zucchini fries and this amazeballs zucchini grilled cheese sandwich.
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. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 6 medium eggs or 5 large
- 75 g / â…” cup coconut flour
- 125 g / 1 cup packed grated courgette/zucchini
- 75 ml / â…“ 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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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 🙂
Franni Ferrero
I made these today and, as with all your recipes, they were outstanding. Next time, I may try adding a bit more nutmeg and some allspice for my own personal taste. The muffins are so moist, tasty, and filling. Thanks so much for adding so much variety to my Keto eating!
Katrin Nürnberger
So glad you like the muffins!
Renee
Hello! I made these muffins today and they are delicious! I did not change the recipe this first go around; however, I may add chopped pecans or walnuts to my next batch. I have been gifted several zucchinis here in Italy and I will be looking up your other zucchini recipes to use them up. Thank you for all of the wonderful recipes!
Katrin Nürnberger
Adding pecans would be delicious! Glad you liked the recipe.
Jehan
They sound delicious! Can I use honey to sweeten?
Katrin Nürnberger
Yes, that should work as well.
Christy
Hello can I use almond flour instead .
Katrin Nürnberger
Yes, but you would have to use triple the amount, maybe even a little more, depending how fine or coarse your almond flour is. Almond flour absorbs less liquid than coconut flour, that's why you need more.
Patty
Hi can you use. Another oil besides coconut?
Katrin Nürnberger
You can use butter instead. But I guess you could also try a light olive oil.
Suki
Hi Katrin,
can I replace the coconut flour with almond meal?
Katrin Nürnberger
You would have to use up to 3 times as much almond meal as coconut flour. It absorbs less liquid.
Katrin Nürnberger
Hi Louse, you can use baking powder instead. Use 3 times as much though to get the same effect!
Janet Huyton
Lovely, made these last night, put some crushed walnut pieces in them and swapped coconut oil for British Rapeseed and they are fab, need to feed my husband up!
Linda Kendall
Ok I'm revising my first post. Made these again today and they turned out perfect. My husband liked them and my granddaughters want me to make a batch just for them. Winner!!
Katrin Nürnberger
Wonderful! So glad they turned out well 🙂
Kathy
I am about to make the muffins now are you sure that is 3/4 of a cup versus just a half because it sure is thick and I haven’t even added the zucchini or anything else to do next yet ! You
Katrin Nürnberger
The zucchini contains a lot of water and this helps make the dough moist. Ideally measure with a scale so you get the quantities right!
Linda Kendall
I made these today and I'm not sure what I did wrong. They tasted ok but were very dry and did not look anything like your picture. I only had jumbo eggs so I only used 3. And I squeezed the water out of the zucchini. I'm going to try again tomorrow and follow the recipe exactly. And I'm not going to squeeze the water out of the zucchini. I'll let you know how it goes.
Katrin Nürnberger
Hi Linda, you don't need to squeeze the liquid out of the zucchini for this recipe. 🙂