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    Home / Recipes / Low Carb Breads

    Coconut Flour Zucchini Bread Muffins - Paleo Friendly

    By Lisa MarcAurele · Sep 21, 2022 · 114 Comments

    41.2K shares
    Jump to Recipe
    Keto low carb coconut flour paleo zucchini muffins. #paleo #lowcarb #glutenfree #keto #ketorecipes #zucchini #muffins | LowCarbYum.com

    These coconut flour zucchini bread muffins are a great portable snack. And, they are a simple gluten free treat that's also paleo friendly.

    coconut flour zucchini bread muffins
    Article Index
    • Ingredients needed to make these paleo zucchini muffins
    • How to make gluten zucchini muffins with coconut flour
    • Why the recipe works
    • Low Carb Coconut Flour Zucchini Bread Muffins
    • Recipe

    Our summer vegetable garden is giving us a bounty of summer squash. I do love squash and zucchini, but I'm not sure what to do with all of it.

    We have given some away and I should probably freeze some for later. But, I've been so busy this summer.

    Our family just got back from a vacation in the Smoky Mountains. Before I left, I baked some coconut flour zucchini bread muffins for the trip.

    I really like the texture of breads made with coconut flour so that is what I chose to use to make the muffins. These were very tasty low carb treats.

    Ingredients to make paleo friendly coconut flour zucchini muffins

    Ingredients needed to make these paleo zucchini muffins

    To make these easy low carb muffins, you'll need the following ingredients (measurements are in the printable recipe card at the end of this post):

    • eggs
    • coconut oil
    • coconut flour
    • sweetener (either low carb or paleo)
    • baking soda
    • salt
    • cinnamon
    • shredded zucchini
    • walnuts (optional)
    paleo friendly coconut flour zucchini muffins

    How to make gluten zucchini muffins with coconut flour

    Using coconut flour in these paleo friendly muffins gives them a light and fluffy texture. And, the process to make them is super simple.

    To start, simply combine eggs, coconut oil, coconut flour, sweetener, baking soda, salt, and cinnamon in a large bowl (photos 1-4).

    Then, you'll want to stir in the shredded zucchini and optional walnuts (photos 5 & 6). The batter should be fairly thick.

    Next, the batter is spooned into greased or lined muffin cups (photo 8). Finally, the muffins are baked for 20-25 minutes at 350°F or until they test done (photo 9).

    muffin on plate

    Why the recipe works

    When baking with coconut flour, you'll need extra eggs and liquid. The coconut oil and zucchini provide plenty of moisture so the muffins aren't too dry.

    Although the nuts are optional, they provide added structure. If you have a nut allergy, they can be replaced with a seed or bits of low carb dark chocolate.

    The cinnamon adds a touch of spice and enhances the flavor. Plus, you'll get a dozen muffins to enjoy some now and freeze some for later!

    closeup of coconut flour zucchini muffin

    Although I made muffins, the batter could be spread into a loaf pan to bake up a coconut flour zucchini bread. You'd just want to bake them a little longer until the bread is fully cooked.

    I will definitely make this coconut flour bread again. The shredded zucchini keeps it super moist. I may even try using yellow squash for a different summer squash bread recipe.

    Coconut flour is certainly my low carb flour of choice when it comes to baked goods. One of my favorites is a low carb chocolate cake that I made.

    If you've gotten dry results using coconut flour in baking, I recommend adding in some shredded zucchini. You can peel it first if you'd rather not get the specks of green.

    Low Carb Coconut Flour Zucchini Bread Muffins

    Low-carb coconut flour paleo zucchini muffins in pan and plate

    Enjoy these easy to make low carb coconut flour muffins! You may also want to try my gluten-free chocolate zucchini muffins. And be sure to let us know how they turn out in the comments below.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Easy to make coconut flour paleo zucchini muffins recipe. #paleo #lowcarb #glutenfree #keto #ketorecipes #zucchini #muffins | LowCarbYum.com

    Coconut Flour Zucchini Muffins - Low Carb

    4.55 from 42 votes
    These coconut flour zucchini muffins are a great portable snack. Made with coconut flour, they are not only low carb but also gluten free.
    Prep Time:10 mins
    Cook Time:25 mins
    Total Time:35 mins
    Course: Breakfast, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 12 muffins
    Calories: 125

    Video

    Ingredients

    • 3 large eggs
    • ¼ cup coconut oil liquified
    • ¾ cup coconut flour
    • ½ cup low carb sugar substitute or 3½ tablespoon of Truvia
    • ¾ teaspoon baking soda
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup packed shredded zucchini
    • ½ cup walnuts chopped
    US Customary - Metric

    Instructions

    • Combine the first 8 ingredients until well blended.
    • Stir in zucchini and walnuts.
    • Spoon batter into greased muffin cups or paper liners.
    • Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.

    Notes

    Any sweetener can be used and adjusted to taste.
    Due to comments of too much liquid and eggy taste, the recipe was reworked in September 2021. The original recipe was written as follows:
    Ingredients
    6 large eggs
    ⅓ cup coconut oil liquified
    ½ cup coconut flour
    ½ cup low carb sugar substitute or 3½ tablespoon of Truvia
    ¼ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon ground cinnamon
    1 ½ cup shredded zucchini
    ½ cup walnuts chopped (optional)
    Instructions
    Combine the first 7 ingredients until well blended.
    Stir in zucchini and walnuts.
    Spoon batter into greased muffin cups or paper liners.
    Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1muffin | Calories: 125 | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 152mg | Potassium: 116mg | Fiber: 3g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 10.2 % | % Protein: 13.6 % | % Fat: 76.3 % | SmartPoints: 5
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 125
        [carbohydrates] => 6
        [protein] => 4
        [fat] => 10
        [saturated_fat] => 6
        [polyunsaturated_fat] => 3
        [cholesterol] => 47
        [sodium] => 152
        [potassium] => 116
        [fiber] => 3
        [sugar] => 1
        [vitamin_a] => 108
        [vitamin_c] => 4
        [calcium] => 27
        [iron] => 1
        [serving_unit] => muffin
        [monounsaturated_fat] => 1
        [trans_fat] => 1
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

     
    « Peanut Flour Recipes - Low Carb Bread
    Peanut Butter Low Carb Ice Cream Recipe »

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    Reader Interactions

    Comments

      « Previous 1 2 3
    1. Kate

      November 14, 2021 at 10:54 am

      4 stars
      I did something between the old and new recipe because I made it as written (new version) and they were way too dry to get the zucchini mixed in (without pressing and draining the zucchini) so I added 1/4 cup coconut milk and another egg for a total of 4 eggs and then it turned into workable muffin batter. Taste great!!!

      Reply
      • Lisa MarcAurele

        November 15, 2021 at 8:29 am

        Thanks for sharing that recipe tip! Coconut oil can vary in absorbency so a little more egg and or liquid may be needed if batter is too thick.

        Reply
      • Brooke

        August 03, 2022 at 4:12 pm

        3 stars
        I had high hopes for this recipe, but I didn't have great luck with it. 🙁
        The batter was super thick... more like a dough than a batter. I don't have much experience with coconut flour, so I wasn't really sure what to expect. If I were to try again, I would have added some applesauce or something for extra flavor and moisture. It was a really easy recipe to make, so maybe I will try again another time.

        Reply
        • Lisa MarcAurele

          August 04, 2022 at 6:54 pm

          Coconut flour can vary in absorbency so if that happens again, you'll want to add more liquid and or egg.

    2. Bobbi Wolf

      September 18, 2021 at 7:49 pm

      I lovè each of your yummy recipes!

      Reply
      • AP

        September 30, 2021 at 7:15 pm

        I think the coconut flour measurement is wrong. It says 3/4 a cup. I think it should be 1/4 cup. I have a similar recipe that calls for 6 eggs and only 1/2 cup coconut flour. I tried the 3/4 and Holy cow. There's no way they can be considered muffins! I had to roll the dry dough into balls, flatten them and bake them as biscuits. And that was even after I added a splash of almond milk.

        Reply
        • Lisa MarcAurele

          October 01, 2021 at 8:56 am

          The original recipe did use much less coconut flour but I recently reworked the recipe to use more because others were having issues with too much liquid from the zucchini. I could add the original recipe in the notes but will paste it here:

          Ingredients
          6 large eggs
          1/3 cup coconut oil liquified
          1/2 cup coconut flour
          1/2 cup low carb sugar substitute or 3½ tbsp of Truvia
          1/4 teaspoon baking soda
          1/2 teaspoon salt
          1 teaspoon ground cinnamon
          1 1/2 cup shredded zucchini
          1/2 cup walnuts chopped (optional)

          Instructions
          Combine the first 7 ingredients until well blended.
          Stir in zucchini and walnuts.
          Spoon batter into greased muffin cups or paper liners.
          Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.

    3. KaSondra

      August 20, 2021 at 1:04 pm

      I followed the directions and measurements. They where nice and crunchy on the top but the rest was just overly oily and made me think maybe they didn't bake all the way? I baked them for 35min at 350 but still super oily and way too moist. Is it supossed to be 1/2c of coconut flour and not 1 1/2c maybe? Idk where I went wrong. Taste wise it was good. The top half that I ate anyways.

      Reply
      • Lisa MarcAurele

        August 20, 2021 at 4:06 pm

        I've seen coconut flour vary in absorption. The amount of zucchini can also be an issue as it's made up of mainly water and cup measurement isn't that accurate.

        Reply
        • Kristen

          January 29, 2022 at 1:38 am

          Hi Lisa, I used to follow your original recipe and it was super wet mixture but once cooked they were amazing, just like the pictures. I hadn't made them in a while and made them again and followed the old recipe again (tried 3 times) and the mixture is so much drier and not rising. I'm using the same brand coconut flour I always have ???? please help....

        • Lisa MarcAurele

          January 29, 2022 at 7:02 am

          Even with the same brand of coconut flour, the absorbency can vary. You may want to try adjusting the liquid and or coconut flour.

    4. Linda

      July 15, 2021 at 7:54 pm

      Why would you not add any baking powder to help with rising ? Not good !!!

      Reply
      • Lisa MarcAurele

        July 16, 2021 at 7:50 am

        You really don't need to with the baking soda, but a little vinegar will help the rise. Or you can use baking powder in place of soda but you'll need more.

        Reply
    5. Sherry

      May 27, 2021 at 9:03 am

      5 stars
      These are fantastic! I added more spices but that was the only change. Super moist. I will certainly make again.

      Reply
    6. Alexis

      April 08, 2021 at 8:16 pm

      I’m allergic to eggs....will unsweetened applesauce work?

      Reply
      • Lisa MarcAurele

        April 09, 2021 at 9:51 am

        Usually, egg replacers don't work well when more than a couple eggs are replaced. I'd try doing a quarter or third of the recipe in a mini loaf pan to test it.

        Reply
        • Angie Rodgers

          July 14, 2021 at 1:53 pm

          If I add one peeled, chopped apple, do I need to adjust the dry ingredients at all?

        • Lisa MarcAurele

          July 18, 2021 at 6:24 am

          You shouldn't have to make any adjustments.

    7. Suzuyo

      February 10, 2021 at 9:41 pm

      Instead of coconut oil, can you use melted butter?

      Reply
      • Lisa MarcAurele

        February 11, 2021 at 9:35 am

        Butter is fine as a replacement for coconut oil. You may want to use unsalted or reduce the salt in the recipe.

        Reply
      • Amanda

        May 07, 2021 at 8:59 pm

        5 stars
        This was delicious! My daughters love them for breakfast! I used monk fruit sweetener as a sugar substitute, and frozen zoodles. Came out perfectly.

        Reply
    8. mom2one

      November 20, 2020 at 5:41 pm

      First, I want to thank you for a recipe that does not use the high oxalate almond flour! I get so excited when I see recipes...only to discover they use large amounts of almond flour! UGH!
      I would like to use stevia (not a blend! My gut can't tolerate the sugar alcohols :(), how much of a powdered or liquid stevia would I use and would I need to add more oil or another egg?
      Thank you! I'm looking forward to trying these! 🙂

      Reply
      • Lisa MarcAurele

        November 20, 2020 at 6:09 pm

        It would depend on the stevia you are using. I'd say about 1 teaspoon of SweetLeaf stevia or about 3/4 teaspoon Now Better Stevia powder.

        Reply
    9. Chris S

      August 24, 2020 at 9:31 pm

      5 stars
      These are great! I added 1/4 c unsweetened coconut flakes (Instead of nuts) , 1/4 c Lily’s semi sweet chocolate chips and vanilla.

      Reply
    10. Bernadette

      August 14, 2020 at 10:02 pm

      5 stars
      This is the best keto zucchini muffin recipe I've tried. Thank you for this rec, it’s a keeper.

      Reply
    11. Jenn

      July 23, 2020 at 2:52 pm

      I am going to make these, I have Splenda packets. Can I use those, and how many? Also, if I want a savory version as well, what spices do u recommend? I was given a ton of zucchini and want to use it up. 🙂

      Reply
      • Lisa MarcAurele

        July 23, 2020 at 6:14 pm

        It's about 12 packets to replace a 1/2 cup of sweetener. I'd try the spices used in my spice cake zucchini muffins.

        Reply
        • Jenn

          July 24, 2020 at 11:35 am

          Thanks a bunch!! I'm grating my zucchini now 🙂

    12. Roberta

      July 19, 2020 at 3:22 pm

      Muffins look great, but where are the measurements? How many eggs? How much coconut flour? Maddening.

      Reply
      • Lisa MarcAurele

        July 19, 2020 at 6:44 pm

        It's in the printable recipe card at the bottom of the post.

        Reply
    13. Emily

      July 17, 2020 at 11:58 am

      These came out delicious! Very moist too. I'll have to make a double batch next time. Thank you!

      Reply
    14. Lauren

      May 14, 2020 at 2:46 pm

      Thanks for the recipe! These look great - and I'm wondering if I can sub coconut flour for almond flour?

      Reply
      • Lisa MarcAurele

        May 15, 2020 at 8:32 am

        It's not a one for one sub. Typically, you'll need to use more almond flour, less eggs, and less liquid so it may need some experimenting to get it right.

        Reply
      • Ajeng

        June 02, 2020 at 9:43 pm

        Can i replace the low sugar with maple syrup or honey? If yes, The same amount?

        Reply
        • Lisa MarcAurele

          June 03, 2020 at 8:38 am

          You may need to cup back liquid a little if you replace the sweetener with syrup. It should work, but I haven't tested to say for sure.

    15. Kinah

      April 30, 2020 at 5:05 pm

      Do you squeeze the water out of your zucchini before you mix it in?

      Reply
      • Lisa MarcAurele

        May 01, 2020 at 9:08 am

        Coconut flour requires a lot of liquid so I do not squeeze the excess out.

        Reply
    16. Deanne

      April 24, 2020 at 1:51 pm

      5 stars
      My daughter has Celiac Disease and I have a gluten intolerance and these looked very easy for my first attempt with GF flour. I’m a fan of pumpkin pie spice so I used that instead of just cinnamon and added raisins and 1 grated carrot. They turned out great and I will make these again.

      Reply
    17. Madi

      April 23, 2020 at 1:10 pm

      5 stars
      These turned out great! When you first take them out of the oven, they are definitely eggy in consistency; however, when they cool, they become much more muffin-y in texture. Will absolutely make again!

      I made a few substitutions - I added about 1.5 tbsp chia seeds and 1/4 c flaxmeal for some additional fiber, only used 1 c of zucchini, and did 1/4 c white lakanto & 1/4 c brown lakanto, and subbed chopped pecan pieces for walnuts. Fantastic!

      Also, as a hack if you are lazy, you can definitely just cut up zoodles and use them in place of hand shredding zucchini 🙂

      Reply
    18. BINA

      April 17, 2020 at 9:44 pm

      Perfect! Tasted amazing. Easy and fast to make. I just couldn't wait to eat one of theses muffins fresh hot and out of the oven. Only thing I did different was add 1tsp vanilla just because I love Vanilla.

      Reply
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