These savory keto zucchini muffins are moist, cheesy, and incredibly easy to make. They’re the perfect low-carb snack for breakfast or to have on the go!
For a sweet muffin recipe, try our keto chocolate chip muffins or tasty keto chocolate muffins, or check out our keto muffins collection.
Why You’ll Love These Savory Zucchini Muffins
- Simple Ingredients: Made with everyday ingredients you likely have on hand.
- Quick Prep: Ready in just 25 minutes from start to finish.
- Low-Carb Goodness: Only 2g net carbs per serving, making them perfect for your keto diet.
Ingredients
- 12 ounces of Zucchini, grated (2 packed cups)
- ½ cup of Butter, melted
- ¼ teaspoon of Salt
- ¼ teaspoon of Pepper
- 6 Eggs
- 2 tablespoons of Oregano, finely chopped
- 1 teaspoon of Baking Powder
- ¾ cup of Coconut Flour
- 1 cup of Cheddar Cheese, shredded
How to Make Savory Keto Zucchini Muffins
- Preheat oven: to 180°C/355°F.
- Mix wet ingredients: In a mixing bowl, combine grated zucchini, melted butter, salt, and pepper.
- Add eggs and spices: Mix in eggs, oregano, and baking powder until well combined.
- Incorporate dry ingredients: Gradually add coconut flour, mixing until a thick batter forms.
- Fold in cheese: Gently fold in shredded cheddar cheese.
- Prepare muffin tin: Line a standard muffin tin with silicone cupcake molds.
- Fill molds: Divide batter evenly among the molds, overfilling slightly to create little mounds.
- Bake: Bake for 25 minutes or until muffins are golden brown.
- Cool: Let cool for 5 minutes before enjoying.
This recipe makes 12 muffins. 1 serving is one muffin with 2g net carbs.
These muffins are best served warm with a knob of butter.
Variations on Keto Zucchini Muffins
- Spicy Keto Zucchini Muffins: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the batter.
- Herb and Garlic Keto Zucchini Muffins: For a fragrant and tasty muffin, combine your favorite herbs, such as rosemary, thyme, and basil, with some minced garlic.
- Bacon and Cheddar Keto Zucchini Muffins: Crumble some cooked bacon and add it to the batter along with the cheese for a savory and satisfying treat.
Expert Tips
- Remove Excess Moisture: After grating the zucchini, squeeze out any excess moisture with a clean kitchen towel or cheesecloth. This will prevent your muffins from becoming soggy.
- Don’t Overmix: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
- Get Creative with Flavors: Experiment with different herbs and cheeses to create your own unique flavor combinations. Try adding chopped chives, jalapenos, or even bacon bits!
Frequently Asked Questions
While these muffins are best enjoyed fresh, they can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.
Coconut flour is the best option for keto muffins due to its low carb count and absorbent properties. Other keto-friendly flours, like almond flour, may be used, but you may need to adjust the liquid ratio, and they may not be as moist.
Yes, you can omit the cheese if desired. However, the cheese adds flavor and richness to the muffins, so we recommend keeping it in the recipe.
Keto Zucchini Muffins – Savory Cheese
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Ingredients
- 12 ounces zucchini grated (2 packed cups)
- 1/2 cup Butter melted
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 6 eggs
- 2 tablespoons oregano finely chopped
- 1 teaspoon Baking Powder
- 3/4 cup coconut flour
- 1 cup Cheddar Cheese grated
Instructions
- Preheat oven to 180C/355F.
- In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.12 ounces zucchini, 1/2 cup Butter, 1/4 teaspoon Salt, 1/4 teaspoon Pepper
- Add the eggs, oregano and baking powder and mix well.6 eggs, 2 tablespoons oregano, 1 teaspoon Baking Powder
- Add the coconut flour and mix until the batter becomes thick.3/4 cup coconut flour
- Fold through the cheddar cheese.1 cup Cheddar Cheese
- Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.
- Bake for 25 minutes, until the muffins are golden.
- Allow to cool for 5 minutes before enjoying.
Video
Notes
Nutrition
How To Store Keto Muffins
Muffins can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.
Thaw muffins overnight, and serve cold or warm in the microwave or medium oven.
Check out and make our other low-carb baking recipes and our new and improved keto bread recipe.
Adjust the serving amounts in the recipe card above to make a larger batch of Cheese & Zucchini Keto Muffins.
Delicious and I substituted with almond flour and olive oil instead of coconut flour and butter. Turned out great but I will add more herbs when I make them again.
Love your twist Belinda, they’re versatile I often add different ingredients too.
Great. Made twice now. This time I added shallots, capsicum, ham, chives, thyme and smoked paprika. I didn’t have oregano.
Yum, I might try adding some of your ingredients to the muffins next time, Sally. Variety is the spice of life. Thank you!
These are the best keto muffins I’ve ever had! I made them with zucchini and cheese and they were so good. I can’t wait to make them again.
Thank you so much for your feedback Mhast. So glad that you like them.
How do you reheat these muffins please?
Hi Janice, you can microwave for 30 seconds if not warm enough, try another 30. If you don’t appreciate microwaves as many don’t, you can place them in a warm oven.
Great muffins, making again!
Thank you Emily.
Hi Gerri and Matt, I don’t have coconut flour. Do you think I could use almond flour or a grain free (gluten free) flour mix instead? Thanks
I am excited about your recipes. I just found your site!
Hi Helena, we have not tried using other flours with this recipe you could certainly try it but we couldn’t guarantee that it will turn out. There are other recipes with almond flour in them, you can use the search function and just search ‘Almond Flour”. Sorry I couldn’t give you a better answer, I’d hate to say yes, and then it didn’t turn out.
Matt
I made a double(essentially) batch with half coconut flour and half almond flour. It turned out good even though I forgot the butter(didn’t find it until clearing stuff off the stovetop where I’d placed it to finish melting. Still moist and tasty. I’ll just add butter after.
So glad it worked out in the end Lavona.
I make half this recipe at a time as it is just for me. I’ve been making them for quite a while as they are great, but I just got myself an Air Fryer and they came out even better (160°C for 12 minutes). Thank you.
Hi Mariana, So glad you like them. We’re getting an air fryer soon and we’ll give it a go.
Thank you for sharing. I was wondering how to convert this to an Air Fryer. FYI & others too, this is 320 degrees Fahrenheit. I’m going to make this today. Per comments, I’ll probably add cooked bacon & maybe some onion too. Yummy!
Do they freeze well?
Hi Paulette,
They sure do!
Those look awesome!
Wonderful balance of taste leave you feeling you’ve had a balanced breakfast
Can I substitute coconut oil for the butter?
You sure can.
This was my first attempt at at Keto baking and these were great. I did add bacon after reading one of the comments, every thing is better with bacon. Thank you for the recipe, keep sharing please.
You are right Sunsh, everything is better with bacon!
Thank you for your kind words 🙂
I’m really regretting not adding bacon. I thought about it. I should’ve read the comments first. That would’ve been perfect I think.
Yeah, the bacon really gives the muffins that extra flavor, April. Next time!
Ah-mazing! This will now be my go to muffin. Will be adding bacon, ham, and other goodies for my husband the carnivore! Thank you!!!
Thank you for your kind words, Susan!!
Absolutely fabulous recipe! They were so good I had to eat 2. Thank you Gerri
Thank you for your kind words Sherelli!
Absolutely loved these, and so easy to make – Thanks for the delicious recipe!
Thanks, Lazarus,
Glad you enjoyed them, I’ll pass the message on to Gerri (she’s away at the moment).. I like them too!
Great recipe, thanks. I did not find them to be overly eggy, and found the coconutty taste is a bit less when they are cooled. Loved them cold with a bit of butter.
I added bacon and cayenne pepper and saved some of the cheese for the top. The whole batch was demolished by my family and I in 2 days!
Will make again!
Hi Steph,
Bacon and cayenne are great additions! Thank you for you kind words
Gerri
Hi Steph,
Bacon and cayenne are great additions! Thank you for your kind words
Gerri
I’m sorry I meant peel the zucchini before grating
Hi Jennifer. No need to peel the zucchini 🙂
How many muffins is one serving?
Hi Kim,
The recipe makes 12 serves, one serve is one muffin.
Do you need to squeeze out liquid from the zucchini at the beginning or does all the juice help keep these moist?
Hi Anne,
No need to squeeze out the liquid from the zucchini, it keeps the muffins lovely and moist.
Gerri
Just made these… do you think they would freeze well?
Hi Cindy,
I haven’t frozen them, but I think they will be fine. Any excess liquid from freezing will be soaked up by the coconut flour.
Gerri