Low carb Zucchini Potato Muffins
These savory low-carb muffins deliver the comforting flavor and texture of classic potato muffins by using zucchini, cheese, and almond flour instead of potatoes. They’re perfect for breakfast, meal prep, or as a side dish.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients
- 2 medium zucchini, grated (about 3 cups)
- 1 teaspoon salt (for drawing out moisture)
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup almond flour
- 1 teaspoon baking powder
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons melted butter or olive oil
- Cooking spray or butter for greasing the muffin tin
Instructions
Step 1
Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin pan.
Step 2
Place the grated zucchini in a bowl and sprinkle with the salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
Step 3
In a large bowl, whisk together the eggs and melted butter (or olive oil).
Step 4
Add the squeezed zucchini, cheddar cheese, Parmesan cheese, green onions, garlic, parsley, onion powder, smoked paprika, and black pepper. Stir well.
Step 5
Mix in the almond flour and baking powder until everything is evenly combined.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
Nut Information
Contains Tree Nuts: This recipe contains almond flour, which is made from almonds (a tree nut).
Nut-Free Alternative
Replace the almond flour with:
- Sunflower seed flour (1:1 substitute)
- Oat flour (not low-carb)
- Coconut flour (use about 1/3 cup and add 1 extra egg, as coconut flour absorbs much more moisture)
Always Check Labels On
- Shredded cheese
- Parmesan cheese
- Baking powder
- Seasonings
Some packaged products may be manufactured in facilities that also process peanuts or tree nuts.
Nutrition (Approximate Per Muffin)
- Calories: 145
- Protein: 8g
- Fat: 11g
- Total Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g
Tips
- Squeeze the zucchini thoroughly to prevent soggy muffins.
- Freshly grate your own cheese for the best melting and flavor.
- Do not overmix the batter.
- Add cooked bacon bits or diced ham for extra protein.
- Sprinkle additional Parmesan on top before baking for a crisp, cheesy crust.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven, microwave, or air fryer.
Variations
- Add chopped spinach or kale.
- Mix in diced cooked turkey sausage or bacon.
- Use mozzarella, Monterey Jack, or pepper jack cheese instead of cheddar.
- Add chopped jalapeños for a spicy version.
- Season with Italian herbs for extra flavor.
Frequently Asked Questions
Q: Are these muffins really low-carb?
A: Yes. Using zucchini and almond flour instead of potatoes keeps the net carbohydrate content much lower than traditional potato muffins.
Q: Can I make them nut-free?
A: Yes. Replace the almond flour with sunflower seed flour for a similar low-carb, nut-free option.
Q: Can I use yellow squash instead of zucchini?
A: Yes. Yellow squash works just as well and has a similar texture.
Q: Why are my muffins watery?
A: The zucchini likely wasn’t squeezed dry enough. Removing as much moisture as possible is essential for firm muffins.
Q: Can I make these dairy-free?
A: Yes. Use your favorite dairy-free shredded cheese and replace the butter with olive oil.
Q: Can I reheat them?
A: Yes. Reheat in the microwave for 20–30 seconds, in a 350°F (175°C) oven for 8–10 minutes, or in an air fryer for 3–4 minutes until warmed through.
