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.
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.
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.
- 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.
The muffins can be stored in the fridge or freezer. They can then be reheated in the oven or microwave.
*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
- 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
- Preheat oven to 375°F. Line a cupcake/muffin pan with parchment cupcake liners (see note).
- 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.
- 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.
- 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.
- Bake for about 25 minutes until muffins are completely cooked and the surface is no longer wet to the touch.
- 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).
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.