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White Cheddar Zucchini Muffins {Low Carb}

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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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3 zucchini Muffins stacked with muffin tin in background

These easy low carb muffins are made with savory zucchini. They 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.

Ingredients for low carb zucchini muffins

These white cheddar zucchini muffins are made in the blender. You’ll need almond flour, zucchini, cheese, eggs and a handful of spices. I kept this recipe simple. You can try different types of cheese. Gruyere, Swiss, or Monterey Jack would work well. The key is to make sure you get as much water out of the zucchini as possible.

Add these gluten-free White Cheddar Zucchini Muffins to #mealprep this week for an easy breakfast or snack! Click to Tweet

How to prepare zucchini

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.

Shredded Zucchini in a bowl

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!

Squeezing Zucchini

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.

Tips for making almond flour muffins

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.

Dry ingredients blended with the eggs

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.

zucchini cheese on wet ingredients in blender

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.

Adding zucchini muffin batter into tin with a spoon

After about 25 minutes in the oven, the muffins bake up light and a beautiful golden brown.

Zucchini Muffins on a cooling rack

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!

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!

More healthy muffin recipes:

Healthier Blueberry Blender Muffins

Vegan Gingerbread Blender Muffins

Blackberry Oatmeal Muffins

Follow Me on Pinterest!

Cheddar Zucchini Muffins on cooling rack
Print Recipe
4.7 from 13 votes

Flourless Savory Cheddar Zucchini Muffins

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: almond flour recipes, healthy zucchini recipes, savory muffins
Servings: 8 muffins
Calories: 196kcal
Author: Marisa Moore

Ingredients

  • 1¼ cup almond flour
  • 3 large eggs
  • ½ tsp baking soda
  • ¼ tsp coarse salt*
  • ¼ tsp black pepper
  • ½ tsp onion powder
  • ½ 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)

Instructions

  • 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. 

Notes

 
Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.
PIN this recipe for later: https://www.pinterest.com/pin/258464466099881323/

Nutrition

Calories: 196kcal | Carbohydrates: 5g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 209mg | Fiber: 2g | Sugar: 1g

Reader Interactions

Comments

    • Marisa

      Hi Sofia, Thanks! I’ve never made these in a loaf pan, so I can’t recommend it. If you did try you’d need to increase the bake time.

      Reply

  13. Leslie Drake

    Just made these! I didn’t have almond flour so I grinded up some almonds. A tiny bit rubbery, I might have over mixed but the flavor is incredible! They rose better than muffins I’ve made with other flours. Thank you for the recipe!

    Reply

  15. Teri

    Just found this recipe – if I sub in the wheat flour for almond flour would the carbohydrate number change? Do you know what it would be per serving?

    Reply

    • Marisa

      Hi Teri, Changing to whole-wheat flour will increase the carbs. And unfortunately, it won’t likely work as an even swap in this recipe. I haven’t tested it and don’t recommend it.

      Reply

  16. Roxanne

    Has anyone tried these usually actual onion and garlic, rather than just the powder? I usually like to use the real thing if I. have it.

    Reply

    • Marisa

      Hi Roxanne! Great question. I haven’t tried it but adding fresh garlic should be fine. However, I am not sure how fresh onion would turn out since it would add significantly more liquid. Please let us know if you give it a shot!

      Reply

      • Roxanne

        4 stars
        I added three garlic cloves, some fresh basil and a green onion. Also some Penzey’s “Justice” seasoning, which is a combination of onion, shallot, chive powder. They turned out nicely, I think. I almost feel like I squeezed just a little too much liquid out of the zucchini.

        Reply

  17. Krissy

    5 stars
    Delish! Made these for brunch today with My Mom who is diabetic- perfect seasoning. I used a Monterrey Jack for the filling and Sharp Cheese for the topping – just a pinch on each muffin. I will definitely make these again! Also this was my first time cooking with almond flour – So easy to use in this recipe!!

    Reply

  19. Erin

    Thank you so much for this recipe! I was recently diagnosed with gestational diabetes, so I need low-carb food options. I’m looking forward to trying these!

    Reply

  20. Maureen Prenn

    5 stars
    Good crumb and flavor! Made these today using my food processor to both grate the zucchini and later pulse the mix. I didn’t get any liquid from the zucchini, but the batter was not too wet. Instead of cheese, I topped them with chopped walnuts. Next time I will add chopped walnuts to the batter also for that added crunch.

    Reply

  21. Lauri

    I made this recipe as a flatbread. I pressed it onto a parchment covered baking sheet until it was about 8″ x 8″ or so. I coated my fingers with olive oil to spread it. I baked it until the edges were starting to brown…..sorry, but I don’t know exactly how long. Cut it into 8 equal slices. IT. WAS. AMAZING!!!!! Thank you for a delicious alternative to garlic bread that will help us keep our diabetes in check.

    Reply

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