low carb zucchini muffins

Low Carb Zucchini Muffins

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!

Course Breakfast, Dessert, Snacks
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 152 kcal
Author yvonne


  • 1 cup shredded zucchini
  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1/2 teaspoon xanthan gum
  • 1/3 cup coconut oil melted
  • 2 teaspoons baking powder
  • 1/2 cup coconut flour
  • 1/2 cup Lakanto Golden Sweetener
  • 2 teaspoons ceylon cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/3 cup chopped pecans 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.