Low-Carb Zucchini Cheese Muffins
✅ Ingredients
1 ½ cups grated zucchini (about 1 medium zucchini)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
2 large eggs
1 cup almond flour
2 tbsp coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
2 tbsp olive oil or melted butter
👩🍳 Instructions
- Prep the zucchini
Grate zucchini and squeeze out excess moisture using a clean towel (important for texture). - Mix wet ingredients
In a bowl, whisk eggs and olive oil (or melted butter).
Stir in the drained zucchini. - Combine dry ingredients
In another bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, and spices. - Make the batter
Add dry ingredients to the wet mixture.
Fold in shredded cheese.
Mix until fully combined (batter will be thick). - Bake
Preheat oven to 180°C (350°F).
Line or grease a muffin tin.
Divide batter into 9–12 muffins.
Bake for 20–25 minutes until golden and firm.
💡 Tips for Best Results
Don’t skip squeezing the zucchini—too much water = soggy muffins
Add chopped herbs (parsley, chives) for extra flavor
Sprinkle extra cheese on top before baking for a crispy finish