Anyone who has ever planted zucchini in their garden has probably had to deal with the yearly glut that a crop can bring. We only planted 6 plants this season, and we are still up to our ears with zucchini!

zucchini in garden

The worst thing about this (if having too many homegrown fresh veggies can ever be a bad thing) is that it’s a struggle to try and get my kids to eat it. Unless it comes in muffin form!

So I have been grating and freezing the zucchinis in 1 cup portions that are perfect for a batch of zucchini muffins. I was super sad that I wouldn’t be able to enjoy them along with the rest of the fam since I’m following the keto diet.

Until I found this recipe over at Low Carb Yum. I tried making it as a loaf bread as the original recipe calls for, but I guess the zucchini was too moist and I couldn’t get it to cook all the way through.

So I decided to try again, but make muffins instead.

They were AWESOME!!!

And at only 2 net carbs per muffin, I don’t have to feel guilty about eating them!

So if you find yourself in the same pickle (I wonder if you can pickle zucchinis….) and have an abundance of this lovely green vegetable, give this recipe a try. You won’t regret it!!!

I make these keto zucchini muffins each week as a part of my meal prep and they taste fabulous warmed in the microwave for a super quick grab and go Keto breakfast.

Keto Zucchini Muffins
keto zucchini muffins

Ingredients:

1 cup almond flour (115 grams)*
½ cup coconut flour (70 grams)*
½-¾ cup Pyure erythritol or other erythritol
1.5 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp xanthan gum
5 eggs
½ cup canola/vegetable oil (original recipe calls for butter, but that can get pricey so I use oil)
1 tbs coconut oil
2 tbs sour cream (or substitute for all coconut oil)
1 tsp vanilla
1 cup grated zucchini

*Note* I suggest that you weigh flours for baking rather than using measuring cups.  Its easy to pack the flour too tight in the cup and end up with more than you needed.  Here’s the kitchen scale I got from Amazon.

Preparation:

    1. Preheat oven to 350 degrees.
    2. Measure all dry ingredients and place into a bowl.keto zucchini muffins dry ingredients
    3. Combine all wet ingredients (eggs, oils, sour cream and vanilla) in a large mixing bowl.keto zucchini muffin wet ingredients
    4. Add dry ingredients to the wet, and mix well with an electric mixer. The batter should be thick.keto zucchini muffins mixed
    5. Fold the zucchini into the batter.keto zucchini batter 1
    6. Spoon batter into 12 muffin tins. They should be almost filled to the top.keto zucchini muffins ready for oven
    7. Bake for 20-25 mins or until a toothpick can be inserted and come out clean.keto zucchini muffins in oven
    8. Store in refrigerator up to a week or in the freezer for a month.

      Need some more Keto breakfast ideas? Try these low carb coconut flour waffles!

      keto zucchini muffins
      4.5 from 2 votes
      Print

      Keto Zucchini Muffins

      These muffins are the best! You'll never know that they aren't the real thing and are a great option for breakfast on Keto or other low carb or gluten free diets!
      Course Breakfast, Snack
      Cuisine American
      Keyword keto, muffin, zucchini
      Prep Time 10 minutes
      Cook Time 22 minutes
      Total Time 32 minutes
      Servings 12 muffins

      Ingredients

      • 1 cup almond flour 115 grams*
      • ½ cup coconut flour 70 grams*
      • ½-¾ cup Pyure erythritol or other erythritol
      • 1.5 tsp baking powder
      • 1 tsp baking soda
      • ½ tsp salt
      • 2 tsp ground cinnamon
      • ½ tsp xanthan gum
      • 5 eggs
      • ½ cup canola/vegetable oil original recipe calls for butter, but that can get pricey so I use oil
      • 1 tbs coconut oil
      • 2 tbs sour cream or substitute for all coconut oil
      • 1 tsp vanilla
      • 1 cup grated zucchini

      Instructions

      1. Preheat oven to 350 degrees.
      2. Measure all dry ingredients and place into a bowl.
      3. Combine all wet ingredients (eggs, oils, sour cream and vanilla) in a large mixing bowl.
      4. Add dry ingredients to the wet, and mix well with an electric mixer. The batter should be thick.
      5. Fold the zucchini into the batter.
      6. Spoon batter into 12 muffin tins. They should be almost filled to the top.
      7. Bake for 20-25 mins or until a toothpick can be inserted and come out clean.
      8. Store in refrigerator up to a week or in the freezer for a month.

      Recipe Notes

      I always suggest weighing flours for baking. Its easy to get more than you need if flour is packed into measuring cups. 

11 thoughts on “Best Ever Keto Zucchini Muffins (low carb/sugar free/gluten free)”

  1. Nutritional facts would be great and also do you drain zucchini?

  2. Sorry for the delayed response, not sure why your comment didn’t show up till now 🙁 yes, I do drain the zucchini. Each muffin has 215 calories, 19 grams of fat, and 3 net carbs. Hope this helps.

  3. Would love to try these, just wondering if you have ever used flax eggs as a substitute and how that turned out. Also , could you post the nutrition info for these please? Thank you!

  4. Hi, sorry but I’ve never tried it with flax eggs. You could always make a smaller batch to experiment. Let us know 🙂 Also each muffin has 215 calories, 19 grams of fat, and 3 net carbs.

  5. These are good but 1/2 cup of PYURE erythritol was too sweet! I will try only 1/3 cup next time. I also added walnuts for a yummy crunch.

  6. Tastes can be different, but I’m wondering if you used the pyure stevia/erythritol blend, which is much sweeter. Thanks for commenting!

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