Cheddar Zucchini Muffins on cooling rack

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.
Course Breakfast, Snack
Cuisine American
Keyword almond flour recipes, healthy zucchini recipes, savory muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 muffins
Calories 196kcal
Author Marisa Moore


  • cup almond flour
  • 3 large eggs
  • ½ tsp baking soda
  • ¼ 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.
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Calories: 196kcal | Carbohydrates: 5g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 209mg | Fiber: 2g | Sugar: 1g