Zucchini Savory Muffins are a super delicious, easy, on-the-go breakfast. They’re moist, keto-friendly, and perfect for meal prepping. These keto zucchini muffins are buttery with a garlicky taste, moist inside, and the best crispy golden top.
Using zucchini in baking is a tasty way to use in-season zucchini and increase the nutrients values of these breakfast muffins.
It keeps the muffins moist on the inside, and the cheddar cheese and pancetta add tons of flavor.
Over time I shared tons of recipes using this low carb vegetable that’s super versatile such as a delicious keto zucchini bread, Stuffed Zucchini Boats, Crispy Parmesan Baked Zucchini Fries and Healthy Low Carb Keto Zucchini Fritters. You can even make lasagna using zucchini slices in place of lasagna noodles. Crazy, right?
If technology ever evolves at its maximum potential, can I request delivery of smell through the screen? Because, oh boy, these little gluten-free muffins are out of this world.
Luckily this recipe is quick and takes less than 40 minutes to make from scratch so that you can enjoy it too! All the ingredients are simple, and the cooking method is straightforward.
Just combine all the ingredients in a large bowl until you get a muffin batter and then bake until golden and crispy on the outside.
Ingredients for Savory Zucchini Muffins
This recipe is absolutely terrific, and it needs only simple low carb ingredients.
- Low Carb Flours: I love using a combination of almond flour and coconut flour when baking keto recipes. I find out that this way, we get the best texture from using wheat-free flours.
- Butter – Melted butter is a key ingredient since it gives a comforting flavor.
- Eggs – Used as a binder, eggs are high in protein, and I love eating eggs in the morning.
- Bacon or Pancetta – Make sure you cook your meats before adding in the muffin batter.
- Cheddar Cheese – I chose to is use cheddar cheese because I love its sharp and bold flavor, but you can use goat cheese, parmesan, shredded mozzarella. Use your favorite cheese!
- Seasonings: You can get creative and use your favorite spices. I used salt, pepper, garlic powder, and paprika.
How To Make the Best Low Carb Savory Muffins
Now that we’ve discussed the ingredients in this recipe let’s start cooking. Basically, you’ll need one bowl to whip everything up.
- Prepare the bacon, shred the cheese, and the zucchini.
- Preheat the oven, and line your muffin pan with muffin papers.
- Take a large mixing bowl and combine the eggs, flours, seasonings, cheese, and melted butter.
- Stir in the grated zucchini, cheese, and cooked bacon using a spatula.
- Fill the muffin pan with muffin batter.
- Bake at for 20-25 minutes until golden.
Tip: It’s important to squeeze out the moisture from the grated zucchini to stop your muffins from going super soggy. Here’s how to do it:
- Cut the ends of your zucchini and grate them using a box grater.
- Gently salt and allow to rest 5 minutes.
- Use clean hands to squeeze grated zucchini in a bowl to remove the excess moisture.
Are Savory Muffins Keto?
Usually, muffins aren’t keto (loaded with wheat flour), but this recipe uses only low carb ingredients, so it is keto-approved. If you’re on the quest to find a quick low carb breakfast option, you should definitely try it.
How to Store Leftovers?
My favorite part about these cheddar muffins is that they are perfect for quick breakfast meal prep as they last almost the entire week.
Store them in the fridge for up to 5 days or in the freezer for up to 2 months. Make sure to keep them in airtight containers or freezer bags to keep them fresh for longer.
If ready to eat, reheat the muffins in the microwave — the ones from the refrigerator need about 30 seconds and the ones from the freezer for 2 minutes.
Zucchini Cheddar Cheese Savory Keto Muffins
- 1 cup Almond Flour
- ⅓ cup coconut flour
- 3 large eggs
- 2 tbsp butter or coconut oil melted
- 2 cups zucchini grated
- ⅓ cup pancetta or bacon chopped
- ⅓ cup cheddar shredded
- 1 tsp baking powder
- salt and black pepper to taste
- 1 tsp garlic powder
- ½ tsp paprika
- Preheat the oven to 350°F/180°C and line a muffin tray with paper liners.
- Spray a medium pan over medium-high heat and cook the bacon or pancetta pieces, constantly stirring until crispy. Remove them on a paper towel.
- In a large mixing bowl, add the eggs, the almond flour, coconut flour, seasonings, baking powder, and melted butter. Use an electric mixer to mix everything together.
- Stir in the grated and squeezed zucchini, cooked pancetta, and shredded cheddar cheese using a spatula.
- Divide the muffin batter into 12 muffins cup and bake for 20-22 minutes or until golden on top.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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