Low-Carb Zucchini Muffins
Low-Carb Zucchini Muffins
Diabetic-Friendly • High Protein • Moist & Savory
These Low-Carb Zucchini Muffins are soft, flavorful, and incredibly satisfying — without spiking blood sugar. They’re perfect for diabetics, great for meal prep, and work just as well for breakfast, snacks, or alongside soup or salad. Thanks to zucchini and protein-rich ingredients, they stay moist and filling without relying on refined carbs.
Ingredients
- 1½ cups almond flour
- 1 cup zucchini, finely shredded (excess moisture squeezed out)
- ½ cup shredded cheese (cheddar or mozzarella)
- 2 large eggs
- ¼ cup Greek yogurt or sour cream
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin pan.
- Shred zucchini and squeeze out as much liquid as possible.
- In a bowl, mix almond flour, baking powder, garlic powder, onion powder, salt, and pepper.
- In another bowl, whisk eggs, yogurt, and olive oil.
- Stir wet ingredients into dry ingredients.
- Fold in zucchini and shredded cheese.
- Divide batter evenly into muffin cups.
- Bake 18–22 minutes, until tops are golden and set.
- Cool slightly before removing from pan.
Tips
- Do not skip squeezing the zucchini — excess moisture makes muffins soggy.
- Use full-fat cheese for better flavor and satiety.
- Add chopped herbs (parsley, dill, or chives) for extra flavor.
- These freeze well — perfect for grab-and-go meals.
- Delicious served warm with butter or alongside eggs or soup.
Nutrition Information (per muffin, approx. – makes 10–12)
- Calories: 140–160
- Carbohydrates: 5–6 g
- Fiber: 2 g
- Net Carbs: 3–4 g
- Protein: 7–9 g
- Fat: 11–13 g
- Sugar: <1 g
These Low-Carb Zucchini Muffins prove you don’t need flour or sugar to enjoy a hearty, satisfying baked good. They’re simple, nourishing, and one of those recipes you’ll keep coming back to — especially when you want something comforting that still fits your health goals.
