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These coconut flour zucchini bread muffins are a great portable snack. And, they are a simple gluten free treat that’s also paleo friendly.
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.
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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.
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.
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
Coconut Flour Zucchini Muffins
Ingredients
- 6 eggs
- 1/3 cup coconut oil liquified
- 1/2 cup coconut flour
- 1/2 cup Swerve 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
Instructions
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Combine the first 7 ingredients until well blended.
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Stir in zucchini and walnuts.
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Spoon batter into greased muffin cups or paper liners.
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Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.
Recipe Notes
Any sweetener can be used and adjusted to taste.
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Na-Na says
Me an my daughter just made these,they r oir second low carb item we have made..we had such great yummy success yesterday with our keto creamcheese pancakes we tried these,they sucked really bad..my 5yr old wouldnt tak a second bite,i didnt want to waste but i couldnt eat more than a little over half of mine after putting butter on it..these need more flavor,more cinnamon,DEF more sugar..the texture was ok..but sorry these r yucky and we used all the ingredients listed,no substitutes and correct baking time..my dogs wouldnt even eat them so i threw them in the yard for the squirrels..they were sort of eggy an spongy yet moist n crunchy flavorless little sponges..i wish these tasted great 🙁
Lisa says
More sugar can be added if you desire. If I get time, I’ll rework this one based on some of the comments.
Sophie says
Hi have u tried these with added cheese?
Lisa says
I’ve never added cheese to these, but it does sound interesting.
Michele Inclan says
I just made these with a few adjustments based on what I had. I used 5 jumbo eggs, only 1 cup of shredded zucchini (all I had left), only 1 Tbsp of Truvia (to save some carbs), a baby food veggie and fruit pouch, 1/2 tsp of cinnamon (since there was cinnamon in the pouch, and omitted the walnuts (didn’t have any.) I had opened a Beechnut zucchini, pumpkin, apple pouch for my daughter and she didn’t want it and I didn’t want to waste it, so I added it in.
They turned out very good and very moist, and not too sweet, and still only 4 net carbs (6 total.)
Lisa says
Sounds like a winner. Thanks for sharing.
Sarita says
These came out like soggy coconut omelettes! I used desiccated coconut ground fine into flour, which is what I always use for low carb baking, but that is the only thing I can imagine that would maybe be the issue. Next time, I think I would try with twice as much coconut, or maybe half as many eggs. Any suggestions?
Lisa says
Dessicated coconut that’s ground is NOT the same as coconut flour. You must use coconut flour which has been defatted.
ashley staniforth says
Im so excited to try this recipie! Im going to sub out some of the coconut flour with some ground flax seed! Hoping it turns out 😁
Lisa says
It should be okay to sub with flax.
Anne-Marie says
Could I have the full nutritional listing for your delicious muffins Lisa?
Lisa says
I’m slowly getting the data in for each recipe. Added it on this one for you!
Laura says
I have loved every recipe so far!
Lisa says
Thanks Laura!
Buff Harvey says
I added 1 tsp vanilla. Next time I’m adding more stevia- I used 4 Tbs. and I would like them a little sweeter.
Lisa says
I did make these a bit less sweet so a little extra wouldn’t hurt!
Catherine says
Can I use this recipe to make a cake versus muffins? If yes, what would be the estimated baking time?
thank you
Jo-Lynn says
You stated that the recipe makes 12 muffins and 2 muffins would be a serving. The recipe states it makes 6 muffins and that 1 muffin is a serving. I’m confused. ??
Lisa says
Looking at the recipe, I’m pretty sure the it makes 12 muffins. I’ll fix the information. I’m not sure why it says 6 and 1 muffin.
Jo-Lynn says
Thanks Lisa. Can’t wait to try these!
Amy says
Hello…what is the total carb count? Pls and thank u.
Lisa says
I’m getting around 10g total not subtracting fiber.
Robin says
Hi Lisa,
Does one serving equal two muffins in this recipe? I’m assuming that’s the case, but need to make sure. I’m carefully counting carbs right now, and your recipes are a lifesaver! Thank you!
Lisa says
Yes. It would be two muffins since the recipe makes a dozen. I probably should have made that clear. Thanks for the catch!
Molly says
Diabetic husband loves these muffins! Making them the second time- do they freeze well?
Lisa says
Yes! I freeze leftovers often with great results!
zandi says
great make them after the sausage egg and cheese casserole it was great too now im onto something else while in the cooking mood thanks you have sure made low carb diet not only good but fun too i had lost interest in cooking anything and most of all diet foodkeep up the great work