Love the comforting spicy aroma of freshly baked zucchini muffins wafting through your home? This recipe for low carb zucchini muffins is something I have been working on for awhile. It was a challenge to keep it dairy free for all of my paleo and dairy free friends. So, relax, kick your feet up and enjoy a healthy low carb zucchini muffin or two!
This recipe was a real labor of love for me. One of my husband’s fondest memories is of his mom’s freshly baked zucchini bread. She was an amazing mom and homemaker. Betty baked everything from scratch and grew her own zucchini and many other vegetables in a small town in New Jersey. I can’t forget when I met her for the first time, how she immediately welcomed me with such open arms. Her warmth and love permeated everything she did. She was always in the kitchen whipping up some of her special magic whether it was pickles, raspberry and strawberry jams, sauerkraut or her famous apple, peach and cherry pies! She used to can fruits and vegetables from her garden to use during the winter months so that her family could have the best quality. Holidays and family gatherings were such a celebration of togetherness and comfort under her umbrella of love. I am so thankful to have had such an amazing mother in law and blessed to have had her presence in my life.
I really wanted to make my husband zucchini muffins that would make his mom proud, yet allow us to stay on our low carb way of life. After a lot of trial and error to get the texture and spices just right, he finally gave me a thumbs up. So here is my version of Betty’s Zucchini muffins that are low carb, dairy free, grain free and sugar free.
I hope she approves!
How to Make Low Carb Zucchini Muffins
- 1 cup shredded zucchini
- 6 eggs
- ⅓ cup mayonnaise ( Homemade Avocado Oil Mayo or you can try the ones by Primal Kitchen or Chosen Foods )
- ½ tsp xanthan gum
- ⅓ cup melted coconut oil
- 2 teaspoons baking powder
- ½ cup coconut flour
- ½ cup Lakanto Golden sweetener (make sure to use the golden because it adds a richness of flavor)
- 2 teaspoons ceylon cinnamon
- 1 ½ teaspoons vanilla
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ⅓ cup chopped pecans or walnuts (optional)
- Preheat oven to 325F
- Place parchment liners in your muffin tin. ( I use these because every other brand I have tried tends to stick.)
- In a large mixing bowl add eggs, mayonnaise, melted coconut oil , vanilla and sweetener.
- Blend well with your immersion blender. ( If you don’t have one of these, I highly recommend getting one. They are relatively inexpensive and can be used so many ways.)
- Add spices and coconut flour and blend again.
- Add xanthan gum and baking powder to the mixture and pulse a few times until it is fully incorporated.
- Gently fold in the shredded zucchini and pecans by hand into the batter.
- Scoop the batter into the parchment liners.
- Bake for approximately 30 minutes or until they spring back when you press down on the top.
- Let cool for at least 20 minutes if you can stand it. They do get better the next day.
Low Carb Zucchini Muffins
These low carb zucchini muffins make a nice breakfast paired with a bulletproof coffee or iced bulletproof latte. You can also have them as a snack or a healthy sweet surprise at the end of a meal. I like to have mine warm with a big dollop of coconut oil or you can use grass fed butter if you like dairy. You can also freeze them for later if you can’t eat them all , but that is never a problem in my family.
Other Recipes You May Enjoy