These savory keto zucchini muffins are moist, cheesy, and incredibly easy to make. They’re the perfect low-carb snack for breakfast or to have on the go!
For a sweet muffin recipe, try our keto chocolate chip muffins or tasty keto chocolate muffins, or check out our keto muffins collection.
Why You’ll Love These Savory Zucchini Muffins
- Simple Ingredients: Made with everyday ingredients you likely have on hand.
- Quick Prep: Ready in just 25 minutes from start to finish.
- Low-Carb Goodness: Only 2g net carbs per serving, making them perfect for your keto diet.
Ingredients
- 12 ounces of Zucchini, grated (2 packed cups)
- ½ cup of Butter, melted
- ¼ teaspoon of Salt
- ¼ teaspoon of Pepper
- 6 Eggs
- 2 tablespoons of Oregano, finely chopped
- 1 teaspoon of Baking Powder
- ¾ cup of Coconut Flour
- 1 cup of Cheddar Cheese, shredded
How to Make Savory Keto Zucchini Muffins
- Preheat oven: to 180°C/355°F.
- Mix wet ingredients: In a mixing bowl, combine grated zucchini, melted butter, salt, and pepper.
- Add eggs and spices: Mix in eggs, oregano, and baking powder until well combined.
- Incorporate dry ingredients: Gradually add coconut flour, mixing until a thick batter forms.
- Fold in cheese: Gently fold in shredded cheddar cheese.
- Prepare muffin tin: Line a standard muffin tin with silicone cupcake molds.
- Fill molds: Divide batter evenly among the molds, overfilling slightly to create little mounds.
- Bake: Bake for 25 minutes or until muffins are golden brown.
- Cool: Let cool for 5 minutes before enjoying.
This recipe makes 12 muffins. 1 serving is one muffin with 2g net carbs.
These muffins are best served warm with a knob of butter.
Variations on Keto Zucchini Muffins
- Spicy Keto Zucchini Muffins: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the batter.
- Herb and Garlic Keto Zucchini Muffins: For a fragrant and tasty muffin, combine your favorite herbs, such as rosemary, thyme, and basil, with some minced garlic.
- Bacon and Cheddar Keto Zucchini Muffins: Crumble some cooked bacon and add it to the batter along with the cheese for a savory and satisfying treat.
Expert Tips
- Remove Excess Moisture: After grating the zucchini, squeeze out any excess moisture with a clean kitchen towel or cheesecloth. This will prevent your muffins from becoming soggy.
- Don’t Overmix: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
- Get Creative with Flavors: Experiment with different herbs and cheeses to create your own unique flavor combinations. Try adding chopped chives, jalapenos, or even bacon bits!
Frequently Asked Questions
While these muffins are best enjoyed fresh, they can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.
Coconut flour is the best option for keto muffins due to its low carb count and absorbent properties. Other keto-friendly flours, like almond flour, may be used, but you may need to adjust the liquid ratio, and they may not be as moist.
Yes, you can omit the cheese if desired. However, the cheese adds flavor and richness to the muffins, so we recommend keeping it in the recipe.
Keto Zucchini Muffins – Savory Cheese
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Ingredients
- 12 ounces zucchini grated (2 packed cups)
- 1/2 cup Butter melted
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 6 eggs
- 2 tablespoons oregano finely chopped
- 1 teaspoon Baking Powder
- 3/4 cup coconut flour
- 1 cup Cheddar Cheese grated
Instructions
- Preheat oven to 180C/355F.
- In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.12 ounces zucchini, 1/2 cup Butter, 1/4 teaspoon Salt, 1/4 teaspoon Pepper
- Add the eggs, oregano and baking powder and mix well.6 eggs, 2 tablespoons oregano, 1 teaspoon Baking Powder
- Add the coconut flour and mix until the batter becomes thick.3/4 cup coconut flour
- Fold through the cheddar cheese.1 cup Cheddar Cheese
- Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.
- Bake for 25 minutes, until the muffins are golden.
- Allow to cool for 5 minutes before enjoying.
Video
Notes
Nutrition
How To Store Keto Muffins
Muffins can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.
Thaw muffins overnight, and serve cold or warm in the microwave or medium oven.
Check out and make our other low-carb baking recipes and our new and improved keto bread recipe.
Adjust the serving amounts in the recipe card above to make a larger batch of Cheese & Zucchini Keto Muffins.
