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closeup of zucchini muffins on a wire rack

Low Carb Zucchini Muffins

These zucchini muffins are flourless, oil-free and spectacularly moist and delicious! Made with wholesome ingredients for a perfect, naturally gluten-free snack.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 173kcal


  • 1 cup zucchini grated and water squeezed out.
  • 1 cup creamy almond butter
  • ¼ cup maple syrup
  • 2 large eggs
  • 1 teaspoon apple cider vinegar
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 Tablespoons dark chocolate chips


  • Pre-heat oven to 375°F
  • Spray a muffin tin with cooking spray or line with paper liners.
  • Grate the zucchini and squeeze the water out of it.
  • In a medium sized bowl, add all the ingredients, except the chocolate chips.
  • Stir until well combined.
  • Then, gently stir in the chocolate chips.
  • Fill each muffin cavity about ¾ full with the mixture.
  • Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
  • Allow muffins to cool for 5-10 minutes.
  • Remove from muffin tin and let cool completely on a wire rack.


Substitute ¼ teaspoon of stevia or other favorite low carb sweetener for the maple syrup for even lower carb.
Leave out the chocolate chips if desired.
Store in an airtight container in the refrigerator. I always like to warm them for a few seconds in the microwave before eating. (It's my thing.) These muffins freeze great as well.
If muffins stick to tins, use a butter knife and run it along the sides of each muffin to help remove them easier.


Serving: 1muffin | Calories: 173kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 223mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 95mg | Iron: 0.9mg