low-carb zucchini cheese muffins

Why You’ll Love This Recipe

• Only 3g Net Carbs per muffin

• Gluten-Free & Grain-Free (uses almond flour)

• High in Protein & Fiber

• Kid-Approved – The cheese hides the zucchini taste

• Freezes beautifully for meal prep

Ingredients

Makes 12 muffins

• 2 cups finely shredded zucchini (about 2 small zucchinis)

• 1 teaspoon salt (divided – ½ for draining zucchini, ½ for batter)

• 2 large eggs, room temperature

• ¼ cup melted butter or coconut oil (for dairy-free)

• ½ cup full-fat sour cream or Greek yogurt

• 1 ½ cups super-fine almond flour

• ¼ cup coconut flour (essential for low-carb structure)

• 1 teaspoon baking powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• 1 ½ cups shredded sharp cheddar cheese (divided: 1 cup in batter + ½ cup on top)

• ¼ cup grated Parmesan cheese

Equipment Needed

• Box grater or food processor with shredding disc

• Clean kitchen towel or nut milk bag (for squeezing zucchini)

• Large mixing bowl + medium bowl

• 12-cup muffin tin

• Muffin liners or non-stick spray

Instructions

Phase 1: Prep & Drain Zucchini (10 minutes – Active)

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or grease generously.

2. Shred the zucchini using the large holes of a box grater. Do not peel the zucchini first – the skin adds nutrients and color.

3. Place shredded zucchini in a clean kitchen towel. Sprinkle with ½ teaspoon salt. Gather the towel and twist tightly over the sink. Squeeze HARD for 2-3 minutes. You want to remove as much liquid as possible – aim for the zucchini to feel like dry sawdust. This step is critical; wet zucchini makes soggy muffins.

Phase 2: Mix Wet Ingredients (5 minutes – Low intensity)

4. In a large bowl, whisk the eggs until frothy.

5. Add melted butter, sour cream, and the squeezed-dry zucchini. Mix until combined.

Phase 3: Mix Dry Ingredients (5 minutes – Low intensity)

6. In a separate medium bowl, combine: almond flour, coconut flour, baking powder, remaining ½ teaspoon salt, garlic powder, onion powder, and black pepper.

7. Stir with a fork to break up any almond flour clumps.

Phase 4: Combine & Add Cheese (5 minutes – Low intensity)

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