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low carb zucchini muffins in paper casings and zucchini being shredded

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 muffins
Calories 175kcal



  • 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 at 180 Celsius for 25-30 minutes or until lightly browned on top and a skewer inserted comes out clean.


2.8g net carbs per muffin. Makes 8 muffins. 
Suitable for freezing. Store in the fridge for up to 5 days or freeze for up to 3 months. 


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