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.
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
- 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
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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 / 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.
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. 🙂
Becky Celenza
These turned out delicious the only thing was they stuck to the liner. I sweetened the batter to taste and I added a tsp of vanilla, some walnuts and sugarfree chocolate chips.
Katrin Nürnberger
Hi Becky, I've found that some parchment paper brands are better than others! I once had one with a waffle pattern and EVERYTHING stuck to it! If in doubt, grease the parchment for good measure before using! 🙂
Melissa
Love this recipe, very easy to make and come in very handy for snacks on the go. I’m Keto as a means to control chronic migraines and finding your website has been amazing. Blueberry muffin and coconut blondie recipes are also excellent !
I was just wondering though what the nutritional values refer to at the end of each recipe, is it per muffin or 100g or something else ? Thanks
Marg
Can you sugar in stead of sweetness & how much pls
Katrin Nürnberger
You can use the same amount of sugar as stated in the recipe for sweetener.
lynda
omg these are the nicest things I've had in 2 weeks I halved the ingredients used ginger and mixed spice they taste moist and Devine however didnt rise very much I think the gestimat on baking powder was to blame really surprised I didn't notice the courgette nice one now I just need to master the bread and rolls
Karen
Hi fellow healthy cooks! Please (please please please) do not rate this recipe if you have not made it. It is not fair to cooks who rely on the reviews of those who made the recipe. I use ratings to select my recipes. Comments are fine, but out of the 17 ratings that I just read, 10 0f them were from people who DID NOT make the muffins. Therefore, the review score is artificially inflated.
I made the muffins and agree with previous reviewers who recommend planning for more muffins and perhaps doubling the spices. My yield was 16 small muffins. They did look like the photos, except that the muffins did not rise to the tops of the cups. If I made the again, I would pack those zucchini a little more as the chef recommends and perhaps filling my cups a little more.
Katrin Nürnberger
Hi Karen, thanks for your comment - I must make these muffins again and try with more spices 🙂
Ginette
I tried these today. I noticed when I changed the amount of servings to 22 muffins, the only ingredient that changed quantity were the eggs. The coconut flour oil and sweeteners remained the same. I guesstimated the quantities and the turned out pretty good. Great texture but not sweet enough. I will try again.
Katrin Nürnberger
Hi Ginette, so sorry, this is a weakness of the tech. It only changes the first number (which in this case is the gram amount) and not the second (US cups). If you double or triple the recipe you should also double or triple all amounts - I guess you did do this. As for the sweetness, just add on until it's to your taste. I don't have much of a sweet tooth 🙂
Kathie
Getting ready to make these for the first time. Do you think I could substitute Lakanto (monkfruit) sweetener for the Stevia and Erythritol?
Katrin Nürnberger
Yes, of course you can:)
Kari
I have not made this recipe yet, but it sounds delicious! I was wondering if you can substitute butter for the coconut oil?
Thanks!
Katrin
Yes, you can definitely do that. The two are interchangeable
Kelly
Pretty Good, I've only been on Keto now for 2.5 weeks so still adjusting to alternate carb "forms". I added extra Zucchini to my dough
Katrin
Hi Kelly, top marks for getting started and 2 1/2 weeks = awesome! Glad you liked the recipe