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.
Jump to:
🌟 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.
Recipe FAQs
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.
Related Recipes
- Low Carb Keto Banana Muffins35 Minutes
- Almond Flour Blackberry Muffins30 Minutes
- Low Carb Keto Apple Muffins30 Minutes
- Keto Blueberry Muffins30 Minutes
- Keto Cinnamon Muffins35 Minutes
- Keto Chocolate Muffins30 Minutes
- Sugar Free Carrot Cake Muffins40 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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 / 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.
Lindsay
I just made these with a few alterations and they are delicious!!!
I added 1 tablespoon of cream cheese and 1 tablespoon of butter. Instead of the sweetners you called for I used 8 packets of Splenda because I didn't have anything else.
The best part? My carboholic boyfriend really likes them too! I'm doing keto and it is rare that he likes my substitutions.
Katrin
We all have those carboholic friends, haha! I know exactly how wonderful it feels when one of those approves of a recipe. It's like the ultimate badge of honour. So glad you all liked the muffins 🙂
Jane Skinner, Bishop's Stortford, Herts
Hi KATRIN,
A good friend of mine has recently been diagnosed with cancer and is radically re-examining her diet. I'm sure these muffins will be on the list of things she IS allowed to eat! I'll let you know when she's sampled them.
Next week, I am hosting a children's party at the stables where I keep my horse ; lots of good old-fashioned fun, e.g. treasure hunt (for carrots!), wheelbarrow races, and the inevitable water-pistol fights - the guests are predominantly boys aged 8-12. These muffins will be served at tea, or should I say "wolfed down"!
And did you know ALDI is showcasing foods made from coconut this week? How timely! I shall be popping down later today to stock up for my baking session.
Katrin
Hello Jane, thank you for your comment. I am sorry to hear about your friend's cancer and I really hope she will get better soon - and that she'll like the muffins! I haven't been to an Aldi in ages (did you know I am from Germany? I've basically grown up on Aldi), but if Aldi has coconut flour, it's got to be the best price in town 🙂
Tabitha
A great recipe, and a perfect way to trick the kids (and yourself) into eating more greens! Love the combination of coconut flour and cinnamon - must make for a really complex flavour that's so needed for a low sugar diet! Lovely with a good coffee or cup of tea.
Gwenyth
Definitely making these. Zuchinni overload in the vegetable garden. I plan on substituting the sweeteners with our wonderful Canadian maple syrup. It is a terrific all natural sweetener. I will let you know how they turn out.
Katrin
Home-grown zucchini! Sounds amazing. I really hope you'll enjoy the recipe as much as we did 🙂
marjorie
I have an idea about adding 1/2 tsp of Xanthum Gum; i have been told this adds the chewiness to recipes..any experience with this. So as i add it up, each muffin contains 2.3 net carbs?
Katrin
Xanthan gum is a great thickener, give it a go and let us know how your batch turned out! And yes, they are quite low in carbs 🙂
Patty
Made these last night! Great muffin base as they are very moist, and have the texture of a regular wheat flour based muffin. next time I will throw in a few sugar free chocolate chips to sweeten them up a bit.
Maggie Summers
Do you think I use almond flour in this recipe instead?
Katrin
You can, but you'd have to adjust the quantity and use more almond flour as it is less absorbent. I haven't tried this, but I'd probably try using twice the amount of almond flour or ground almonds.
Sarah
I am so making these muffins! They look delicious.
Katrin
Thank you Sarah! I really hope you'll like them as much as we did.
Johanna
These tasted so yummy! And good idea to peel the courgettes. My kids are definitely not ready for knowingly eating vegetables in their muffins.
Katrin
Especially younger kids can be quite critical when it comes to all things green, haha. This way they won't be able to tell the difference. 🙂
Marigold S
Nice one! I normally don't leave comments, but these were so good that I just had to!
Katrin
Let me know how you get on with them Marigold!