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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


  • 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