Keto zucchini bread recipe Keto zucchini bread muffins

Zucchini Bread Muffins Recipe

by Analiese Trimber

Outline of two people

12 servings


30 Minutes



  • Grater
  • Muffin tin
  • Baking cups (optional)



  • 1 medium Zucchini (enough for ¾ cup shredded)
  • 2 Eggs
  • 1 ½ tbsp Plant-based milk
  • ¼ cup Almond butter
  • ¼ cup Avocado oil
  • ⅓ cup Golden monkfruit sugar
  • 1 tsp Vanilla extract
  • 1 ½ cups Almond flour
  • ¼ cup Flaxseed meal
  • 1 ½ tsp Baking powder
  • 2 tsp Ground cinnamon
  • ¼ tsp Kosher salt


  • 1
    Shred zucchini and squeeze out as much water as you can. You want about ¾ cup shredded zucchini.
    Preheat oven to 350°F and grease a muffin tin or line with baking cups.
  • 2
    In a large bowl, whisk together shredded zucchini, eggs, milk, almond butter, avocado oil, and vanilla.
  • 3
    Add almond flour, flaxseed meal, monkfruit sugar, baking powder, salt, and cinnamon. Stir to combine.
  • 4
    Transfer batter to a muffin tin and bake for 15-20 minutes or until a toothpick comes out clean.

Zucchini Bread That’s Keto and Portable

When you’re on the ketogenic diet, the flavor and texture of your food means a whole lot more, especially when it comes to baked goods. Keto baking can be challenging without staples like almond flour and ground flaxseed meal that act as flours, and monkfruit sweetener to replace traditional sugar. But when you have all those ingredients plus those of a classic like zucchini bread on your side, the result is a tasty muffin with the perfect texture that has subtle flavors of cinnamon and grated zucchini. Not to mention, each muffin is around just 180 calories, with only 3 grams net carbs, 16 grams fats, and 6 grams of protein per serving. With these macros, these zucchini bread muffins are the perfect addition to your ketogenic meal plan.

We opted for shredded zucchini as a mix in here because it is high in water and fiber, making it a fairly keto-friendly vegetable. Zucchini also contains Vitamin C, Vitamin A, potassium, and properties that have been known to lower cholesterol and blood pressure. By draining as much water from the zucchini as the recipe states, we’re keeping the most nutritious part of the vegetable in the muffins, rather than discarding it.

For the base of the muffins, we used a combination of almond flour and flaxseed meal. Almond flour is very high in protein and low in carbohydrates – this among other properties makes almond flour one of the healthiest and most nutritious flours to use in baking. Flaxseed meal contributes antioxidants, healthy fats, and a high amount of fiber, in addition to being a great source of Omega-3s.

This recipe makes twelve small zucchini bread muffins. However, if you are like me and like more of a top to your muffins, feel free to transfer the batter to only 10 muffin tins, rather than all twelve.

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