These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these savory zucchini muffins are an easy meal prep breakfast or snack.
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These savory zucchini muffins are light, fluffy, and CHEESY! If you garden or like to visit farmer’s markets or even the supermarket this time of the year, you know that zucchini is abundant and cheap. Use up that zucchini with these easy low carb muffins.
When a fellow blogger, Madison, asked me to join a group of bloggers to celebrate muffin week, I immediately wanted to challenge myself to make something savory. That’s how these flourless zucchini muffins were born. But you’ll find the full spread of savory, sweet, healthy and indulgent muffin recipes over at A Joyfully Mad Kitchen. Be sure to check it out for some new muffin recipes to try!Add these gluten-free White Cheddar Zucchini Muffins to #mealprep this week for an easy breakfast or snack! #muffinweek2018Click To Tweet
My white cheddar zucchini muffins are made in the blender. You’ll need almond flour, zucchini, cheese, eggs and a handful of spices. The hardest part of the recipe is not really hard at all but you do have to prep the zucchini. I used a box grater to shred a large zucchini. You’ll only need half that amount though.
Get a little workout squeezing the excess water out of the zucchini. Don’t skip the squeeze. I got over a 1/2 cup of water out of there!
I am not a baker. So I will admit that I had to investigate how to bake with almond flour. I’ve baked almond flour shortbread cookies but had not attempted a muffin batter with it. Can you even substitute almond flour cup for cup with wheat flour? Yes! In this case, it works perfectly.
To get the batter going, blend the almond flour, baking soda, spices, and eggs to make a thick batter. It will be just thinner than a paste.
Add the shredded zucchini and cheese. Blend again until combined. The batter should still contain visible pieces of zucchini. No need to puree until completely smooth.
The batter will be on the thick side. And it may seem wrong. But it’s so right. Believe me. Just go with it.
Tip: Add extra cheese to the tops for even more golden brown color and cheese flavor.
After about 25 minutes in the oven, the muffins bake up light and a beautiful golden brown.
So that’s it! These muffins come together quickly so I like to include them in my Sunday meal prep for an easy breakfast or snack through the week.
Here’s the easy recipe. Be sure to PIN it and tag me on Instagram when you make it!
These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these low carb savory zucchini muffins are an easy meal prep breakfast or snack.
- 1¼ cup almond flour
- 3 large eggs
- ½ tsp baking soda
- ¼ ½ tsp coarse salt*
- ¼ tsp black pepper
- ¼ tsp onion powder
- 1/8 tsp garlic powder
- 1 cup + 1 Tbsp shredded cheddar cheese
- 1 cup shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)
Preheat oven to 350°F.
Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 cup cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter.
Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 Tbsp cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.
After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.
Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.
PIN this recipe for later: https://www.pinterest.com/pin/258464466099881323/