Low Carb Zucchini Muffins

Low Carb Sugar Free Zucchini Muffins | Meat Free Keto

A coworker gave me 4 pounds of zucchini from her garden, and so I’ve been eating quite a bit of zucchini this week! In this spirit, I made some low carb, sugar free zucchini muffins today that are suuuuuper delicious.

I used cinnamon, along with a Chinese five spice blend to give them a unique flavor, but you can surely use cinnamon and nutmeg instead. I also used a crunch sunflower seed butter for texture, but smooth is fine, as is any nut/seed butter, really!

Low Carb Sugar Free Zucchini Muffins

Prep Time: 5 minutes

Yield: 6 muffins

Serving Size: 1 muffin

Calories per serving: 179

Fat per serving: 13g

Carbs per serving: 3g net

Protein per serving: 9g

Fiber per serving: 4g

Low Carb Sugar Free Zucchini Muffins



  1. Preheat oven to 350F and line a muffin tin with liners, or use a silicon muffin tin (I use mine for everything!)!
  2. Blend the finely shredded zucchini and sunflower seed butter until completely mixed.
  3. Add in eggs, one at a time, mixing each in thoroughly before adding the next.
  4. Add in vanilla, spices and stevia and mix until completely incorporated.
  5. Sprinkle coconut flour over the top and mix in completely.
  6. Let the mixture sit for a few minutes, so that the coconut flour absorbs all of the liquid before scooping into muffin tin.
  7. Bake for 20-25 minutes, checking around 20 minutes for doneness with a toothpick/knife (stick it in the center, and if it comes out clean - they're done!).
  8. Let cool for a few minutes before diving in!

Low Carb Sugar Free Zucchini Muffins | Meat Free Keto

Low Carb Sugar Free Zucchini Muffins | Meat Free Keto

2 thoughts on “Low Carb Zucchini Muffins

    1. Hi Norma! I haven’t actually ever had to add any baking powder or soda to this (the eggs tend to make them rise), but you could certainly try!

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