Why I Love These Muffins
These cheesy zucchini muffins are a total lifesaver when you’re looking for a snack or side that’s keto-friendly, filling, and super tasty. I am all in for quick and easy meals that take 5 minutes to prepare. I mean, who isn’t?
This savoury muffin recipe is versatile, and you can make them in bulk to have on hand for the week. Plus, who doesn’t love sneaking in veggies without anyone noticing?
This zucchini muffins recipe is gluten-free, grain-free and low-carb friendly too. They are a healthier option and I really hope you love them just as much as I do!
The Ingredients
How To Make Keto Zucchini Muffins
You can bake these keto zucchini cheese muffins traditionally in the oven, or if you’re in a rush, you can even try them in an air fryer! Baking them in muffin liners ensures easy cleanup, and they turn out golden and delicious every time. Want mini muffins for a party? Use a mini muffin tin for cute bite-sized versions!
Step 1. Preheat the oven to 180℃ fan/200°C static/400°F. Line or prepare a 12-cup muffin.
Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towel. This prevents soggy muffins.
Step 2. Place the grated zucchini and remaining wet and dry ingredients into a large mixing bowl. Season to taste with salt flakes and ground black pepper. Mix to combine.
Step 3. Spoon the mixture into the prepared muffin cups. Bake for 15-20 minutes or until a skewer comes out clean.
Step 4. Remove from the muffin pan and cool on a wire rack. Serve with butter, hot or cold.
Variations
These muffins with zucchini are so versatile. Here are just a few ways to change your savoury zucchini muffins into something just a little bit different.
Jalapeño & Pepper Jack
For a spicy kick, stir in chopped jalapeños and use shredded pepper jack cheese. Add a pinch of smoked paprika or cayenne to the batter and finish with a slice of jalapeño on top of each muffin.
Italian Herb & Sun-Dried Tomato
Add a tablespoon of Italian herbs (like basil, oregano, and rosemary) to the batter, along with a handful of chopped sun-dried tomatoes. Swap in Parmesan and top with a sprinkle of mozzarella before baking for an extra cheesy crust.
Bacon & Cheddar
Mix in crumbled cooked bacon and shredded sharp cheddar for a savoury, smoky bite. Top each muffin with extra cheddar and a small piece of crispy bacon.
Serving Ideas
I always like to give you a few tasty options for serving my recipes. Here are a few delicious keto friendly ways to serve up savoury zucchini muffins:
- Brunch Platter with Smoked Salmon & Avocado
Slice each muffin in half and top with smoked salmon, a dollop of cream cheese, and thin slices of avocado. Garnish with fresh dill or chives for a beautiful brunch presentation. - Mini Sliders with Ham & Cheese
Use the muffins as mini buns for keto-friendly sliders! Add a slice of ham, a piece of cheese, and a dab of mustard or mayo. Serve with small skewers to keep them together, making them perfect as bite-sized canapés. - Dip Scoopers with Creamy Spinach Dip
Cut the muffins into quarters and toast them lightly for a crispy edge. Serve alongside a creamy spinach or artichoke dip, letting guests use the muffin pieces as tasty scoops.
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Best Ways for Storing Them
Store these muffins in an airtight container in the fridge for up to five days. You can also freeze them! Place them in a freezer-safe bag and they’ll last for up to 3 months. To reheat, pop them in the microwave or oven for a few minutes to bring them back to life.
Frequently Asked Questions
Yes! You can substitute almond flour with sunflower seed flour for a nut-free version without sacrificing the low-carb nature of the recipe. Alternatively, use 1/4 cup of coconut flour. If the batter is too stiff, add an extra egg or two depending on the size of the eggs.
The key is squeezing as much water out as possible from the zucchini before adding it to the batter. Use a kitchen towel or cheesecloth to wring it dry.
Absolutely! Let them cool completely after baking, then store them in a freezer-safe container or bag. Reheat them in the oven or microwave when you’re ready to enjoy.
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Gluten Free Cheesy Zucchini Muffins
Equipment
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Ingredients
- 1 (200 g) large zucchini about 200g
- 1½ cups (180 g) almond meal
- 2 teaspoons baking powder
- ¾ cup (75 g) shredded cheddar or favourite cheese
- ¼ cup (25 g) parmesan finely grated
- 3 tablespoons (45 g) light taste olive oil or melted butter
- 4 large eggs room temperature
- ¼ cup sour cream
- 1 tablespoon chives finely chopped
- 2 rashers bacon diced and cooked to crispy
- Salt flakes and black pepper
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180℃ fan/200°C static/400°F. Line or prepare a 12-cup muffin.
- Grate the zucchini and squeeze out the excess moisture using a kitchen towel or paper towel. This prevents soggy muffins.
- Place the shredded zucchini and remaining ingredients into a large bowl. Season to taste and mix to combine.
- Spoon the mixture into the prepared pan. Bake for 15-20 minutes or until a skewer comes out clean. Remove from the muffin pan and cool on a wire rack. Serve with butter, hot or cold.
THERMOMIX SAVOURY MUFFINS METHOD
- Preheat the oven to 180℃ fan/200°C static/400°F. Line or prepare a 12-cup muffin.
- Grate the zucchini and squeeze out the excess moisture using a kitchen towel or paper towel. This prevents soggy muffins. Place into mixer.
- Add remaining ingredients into mixer. Season to taste; mix 15 sec/reverse/speed 3.
- Spoon the mixture into the prepared pan. Bake for 15-20 minutes or until a skewer comes out clean. Remove from the muffin pan and cool on a wire rack. Serve with butter, hot or cold.
Notes
- Storage Tips: Store the muffins in an airtight container in the fridge for up to 5 days. They also freeze well for up to 3 months. To freeze, cool completely and store in a freezer-safe bag. Reheat in the oven or microwave until warmed through.
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Ingredient Tips & Substitutions:
- Make sure to squeeze out as much water as possible from the zucchini to prevent soggy muffins.
- You can replace the almond flour with sunflower seed flour for a nut-free option.
- Swap cheddar for mozzarella, feta, or Gruyère for a flavor twist.
- For a dairy-free option, replace the butter with coconut oil and use a dairy-free cheese alternative.
- Alternative Cooking Tips: You can make mini muffins by using a mini muffin tin—just reduce the baking time by 5-10 minutes. For an air fryer version, bake at 160°C (320°F) for about 12-15 minutes, but keep an eye on them as air fryers vary.
- Things to Watch: Keep an eye on the muffins while baking. You want them golden brown on top, and a toothpick inserted should come out clean. Make sure not to overmix the batter to keep the muffins fluffy.
- Chef’s Tips: These muffins are versatile, so don’t be afraid to mix in extras like chopped bacon, jalapeños, or herbs for a unique flavour twist. Always let the muffins cool for a few minutes before removing them from the tin, as this helps them firm up.
Your Own Notes
Nutrition
5 responses to “Gluten Free Cheesy Zucchini Muffins”
My husband always groans when I cook zuchini slice so I was a little hesitant when I served these up and not surprised that they disappeared without any resistance. They are sooo tasty and light and we love them. A wonderful way to use those extra zucchini in the veggie patch.
These are so easy to make. I have zucchini growing at the moment so it’s another great way to use them up for a quick breakfast or lunchbox addition. These are a very light muffin and delicious while still warm with some butter spread on them.
I love these! So easy to make and delicious. I’ve been having two for breakfast for the past few weeks, sometimes with feta mixed through. Do yourself a favour and try them, you won’t be sorry!
Absolutely love these light & tasty muffins. If you’re looking for a quick, easy cheesy zucchini bacon muffin to make & bake, you have to try them.
You won’t believe how light they are until you cut into one while still warm. Spread some butter on & enjoy as so deliciously good you can’t stop at one.
I was lucky to test these and they were so quick and delicious. Very few ingredients and great to have on hand for a scrumptious breakfast or lunch. You need to give these a try. You will love them.
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