Low Carb Zucchini Muffins

Low carb zucchini muffins are a tasty snack or grab & go breakfast. Grain free and sugar free.
Course Breakfast, Snack
Cuisine British
Keyword healthy zucchini muffins, low carb zucchini muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 muffins
Calories 175kcal
Author Katrin


  • 6 medium eggs
  • 75 g / 3/4 cup coconut flour
  • 125 g / 1 cup packed grated courgette/zucchini
  • 75 ml / 1/3 cup coconut oil melted
  • 30 g / 1/4 cup granulated sweetener
  • 4 drops stevia equivalent to 1 tsp table sugar
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp grated nutmeg


  • Preheat the oven to 180 Celsius/356 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.
  • Combine all ingredients except the zucchini in a bowl or a food processor and mix well.
  • Stir in the zucchini.
  • Line a muffin pan with paper cups and half-fill each cup with the dough.
  • Bake at 180 Celsius for 25 minutes or until lightly browned on top.


I used both erythritol and liquid stevia in this recipe, because I find that this prevents either taste (the cooling taste of erythritol and the metallic taste of stevia) from coming through.


Calories: 175kcal | Carbohydrates: 6.6g | Protein: 5.7g | Fat: 13g | Saturated Fat: 9.5g | Cholesterol: 122mg | Sodium: 68mg | Potassium: 102mg | Fiber: 3.8g | Sugar: 1.2g