Low Carb Zucchini Muffins

13 45 213
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 12
Low Carb Zucchini Muffins
Health Rating


1 cup grated Zucchini (shredded)
6 large egg Egg
1/3 cup Mayonnaise
1/2 tsp Xanthan gum
1/3 cup Coconut oil (melted)
2 tsp Baking powder
1/2 cup Coconut flour
1/2 cup Golden syrup
2 tsp Cinnamon (ceylon)
1 1/2 tsp Vanilla extract, imitation, without alcohol
1/2 tsp Nutmeg, ground
1/2 tsp Ginger, ground (ground)
1/3 cup Pecans (chopped; or walnuts (optional))


  1. Preheat oven to 325F
  2. Place parchment liners in your muffin tin.
  3. In a large mixing bowl add eggs, mayonnaise, melted coconut oil and sweetener.
  4. Blend well with your immersion blender.
  5. Add spices and coconut flour and blend again.
  6. Add xanthan gum and baking powder to the mixture and pulse a few times until it is fully incorporated.
  7. Gently fold in the shredded zucchini and pecans by hand into the batter.
  8. Scoop the batter into the parchment liners.
  9. Bake for approximately 30 minutes or until they spring back when you press down on the top.
  10. Let cool for at least 20 minutes if you can stand it. They do get better the next day.

Nutrition Facts

Per Portion

Calories 213
Calories from fat 164
Calories from saturated fat 82
Total Fat 18.2 g
Saturated Fat 9.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 4.0 g
Cholesterol 99 mg
Sodium 178 mg
Potassium 92 mg
Total Carbohydrate 8.2 g
Dietary Fiber 1.3 g
Sugars 6.4 g
Protein 3.9 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 0.1

Energy sources

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