Cheesy Zucchini Muffins (Low Carb, Keto)

Cheesy zucchini muffins that are low carb, gluten free and keto. These portable muffins can be made in large batches ahead of time. They are great for a light meal or snack.

photo of a stack of three Cheesy Zucchini Muffins
Some years I find myself very slowly easing into the new year, especially when it comes to diet and exercise. And some years, I find myself ready to dive in right away. This year is definitely the latter.

I’m ready and eager to start eating healthy again. Like with these zucchini muffins.

These zucchini muffins are similar to my cheesy cauliflower muffins. I revisited the cauliflower muffins when finalizing my 30 Healthy Recipes post. And it made me realize I never tried making a zucchini version.

These zucchini muffins are flavorful and tasty. They work for breakfast, lunch or a mid-day snack.
close-up photo of a Cheesy Zucchini Muffins

Tools Needed to Make Zucchini Muffins

  • You will need cheesecloth to wring dry the zucchini. Cheesecloths are thin and durable and can be reused. I use mine for almost all my cauliflower and zucchini recipes. I purchased these cheesecloths.*
  • The muffins are baked in a standard 12-cup muffin pan.
  • I baked them in parchment paper cupcake liners.* The parchment cupcake liners make the muffins really easy to remove once they are done baking. If you do not own parchment liners, you can also lightly coat regular cupcake liners with cooking oil spray.

Using Almond Flour and Coconut Flour

  • Using almond flour and coconut flour are essential to the recipe.
  • Almond flour absorbs some of the liquid released by the zucchini and also acts as a binding agent and provides structure for the muffins. I use this superfine almond flour.*
  • Coconut flour is also needed because it is highly absorbent and will keep the muffins from being too wet. It also helps to provide structure for the muffins.

Making the Muffins

  • The zucchini needs to be shredded first. I use a hand grater and use the smaller holes for fine shreds.
  • Next, you need to wring the zucchini dry with a cheesecloth. When you measure out the shredded zucchini, you should have 4 lightly packed cups. After the zucchini is dried, you should be left with slightly less than 3 full cups.
  • Once you wring dry the zucchini, the rest of the recipe is easy to put together. All the ingredients are mixed in one bowl with a large spoon until evenly combined.
    overhead photo of the ingredients in a a mixing bowl
  • The batter is then divided into the muffin cavities. The muffins will not rise very high so you want to fill to the muffin cavities to the top of the cupcake liners.
  • The muffins are then baked for about 25 minutes or until done.

Storing Tips

The muffins can be stored in the fridge or freezer. They can then be reheated in the oven or microwave.
photo of a stack of two muffins

You might like my Keto Donut Muffins, too. They taste just like old-fashioned baked donuts, but they’re low carb!

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Cheesy Zucchini Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Snacks
Cuisine: American
Servings: 9

These low carb, keto and gluten free savory muffins are flavorful, easy and portable. They are great for a light meal or snack. 

Ingredients:

  • 4 cups finely shredded zucchini approximately 3 large zucchini
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Directions:

  1. Preheat oven to 375°F. Line a cupcake/muffin pan with parchment cupcake liners (see note).
  2. Working in small batches, use a cheesecloth to wring dry the shredded zucchini. You should start with 4 cups of shredded zucchini. Once it is dried, you should be left with 2 ¾ cups of zucchini.

  3. Combine dried zucchini, eggs, cheese, almond flour, coconut flour, baking powder, onion powder and garlic powder. Mix with a large spoon or spatula until everything is evenly mixed and coated.
  4. Using an ice cream scooper, scoop batter into muffin cups, until batter reaches the top of the liners. You should have enough batter for 9 muffins.

  5. Bake for about 25 minutes until muffins are completely cooked and the surface is no longer wet to the touch.

Notes:

  • You will need a cheesecloth to wring dry the zucchini. I purchased these cheesecloths.
  • I baked them in parchment paper cupcake liners. The parchment cupcake liners make the muffins really easy to remove once they are done baking. If you do not own parchment liners, you can also lightly coat regular cupcake liners with cooking oil spray.
  • I use this superfine almond flour.
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition Facts
Cheesy Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 102 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 49mg16%
Sodium 101mg4%
Potassium 330mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 310IU6%
Vitamin C 11.7mg14%
Calcium 171mg17%
Iron 0.8mg4%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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4 comments on “Cheesy Zucchini Muffins (Low Carb, Keto)”

  1. 5 stars
    Easy to make and tasty! For someone who doesn’t cook or nake, even I managed these. V impressed 🙂

  2. 5 stars
    I was delighted to see this recipe as I am growing zucchini. Anyone who grows zucchini needs some good recipes for the veggie that gets out of hand. Anyway, I want to thank you for this recipe. It was absolutely delicious. My scoop scooped out 11 muffins. This would probably be determined by the amount of squash, unless you measure. I made the muffins as you directed but because I was serving them with Taco Soup, I wanted to spice them up. I added 1/2 teaspoon of Lowry’s Seasoned Salt, 1/2 teaspoon black pepper, and 1/4 teaspoons cayenne pepper. I baked them as you directed, only in my convection oven, and when the time was up, I put cheese on top of the muffins and put them under the broilers. On removing them from the oven, I sprinkled them with homemade taco seasoning. very lightly. I also did not use the muffin liners. I baked them in a Pam sprayed muffin tin. Upon removal from the oven, run a knife gently around each muffin.. Let set up on a wire rack.

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