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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.
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 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)
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).
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!
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
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.
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Coconut Flour Zucchini Muffins – Low Carb
Recipe Video (Click on Image to Play)
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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Chris S
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.
Bernadette
This is the best keto zucchini muffin recipe I’ve tried. Thank you for this rec, it’s a keeper.
Jenn
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. 🙂
Lisa MarcAurele
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.
Jenn
Thanks a bunch!! I’m grating my zucchini now 🙂
Roberta
Muffins look great, but where are the measurements? How many eggs? How much coconut flour? Maddening.
Lisa MarcAurele
It’s in the printable recipe card at the bottom of the post.
Emily
These came out delicious! Very moist too. I’ll have to make a double batch next time. Thank you!
Lauren
Thanks for the recipe! These look great – and I’m wondering if I can sub coconut flour for almond flour?
Lisa MarcAurele
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.
Ajeng
Can i replace the low sugar with maple syrup or honey? If yes, The same amount?
Lisa MarcAurele
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.
Kinah
Do you squeeze the water out of your zucchini before you mix it in?
Lisa MarcAurele
Coconut flour requires a lot of liquid so I do not squeeze the excess out.
Deanne
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.
Madi
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 🙂
BINA
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.