Healthy zucchini muffins is packed full of flavor with grated zucchini, walnuts, dried fruit and spices. Enjoy the fluffy and moist muffins during coffee or tea breaks. Sometimes as a light appetizer, sometimes as a main dish with plenty of olive oil, zucchini refreshes us. They are hollowed out and stuffed into delicious dolmades, grated and made into hash browns, stealing our hearts. We are very used to them in this form. However, you should see it in a savory muffin batter! The zucchini that we know, takes the batter to the next level. It turns into one of the most delicious muffins you can eat.

Saving the zucchini looking at me from the farthest corner of the fridge, an interesting recipe caught my eye. Making these healthy zucchini muffins recipe was very spontaneous. According to the ingredients I had at hand, I came up with the idea of what I could do to make something different and the children would love to eat them. With the 4 zucchini I had at hand, I baked 12 mini zucchini, both cute and delicious, without using flour and in muffin form. You can serve healthy zucchini muffins to your guests as pleasant snacks, especially at summer tables.

What Is Zucchini Muffins

Zucchini muffins are muffins prepared with grated zucchini. They are usually eaten for breakfast. Ingredients such as raisins, cranberries or chocolate can be used to add sweet flavor to this recipe. The keto-friendly healthy zucchini muffins I have given will conquer your heart with its 1.8 grams of net carbohydrate content.

Can You Eat Zucchini On Keto?

On a ketogenic diet, vegetables with less than 5 net carbs can be eaten relatively freely. Spinach, zucchini, lettuce, asparagus and cabbage. Zucchini, which we use in the Healthy Zucchini Muffins recipe, is a nutritious summer vegetable rich in vitamins, minerals and antioxidants. With its high water and fiber content, it protects intestinal health and prevents constipation. Thanks to its antioxidants such as vitamins A and C, beta-carotene, manganese, zeaxanthin and lutein, it protects us from many eye diseases.

Zucchini, a member of the cruciferous vegetables, or cabbage family, are a good choice for their nutrients while maintaining a low carbohydrate content. They are also rich in vitamin A, vitamin C, vitamin K and are tremendously anti-inflammatory. Cruciferous vegetables are also good sources of folate, dietary fiber and minerals. Research shows that compounds in cruciferous vegetables can protect cells from DNA damage, have antiviral and antibacterial properties, and inhibit tumor growth.

How To Make Zucchini Muffins Healthy

To start the healthy zucchini muffins recipe, we start by grating the zucchini. At this stage, drain the zucchini. Zucchini has a high water content. Drain some of the excess water from the zucchini with a paper towel or colander. Do not drain completely. Otherwise, the muffins will be dry. Then we chop the mushrooms for sautéing. In the pan where we add olive oil, first add the grated zucchini and then the mushrooms, add the spices and mix.

In a separate bowl, whisk the baking powder and egg. Add it to our zucchini-mushroom mixture and mix well. Finally, add tahini and cheddar cheese and continue to mix well. The mixture we get will be a viscous mixture. This should not scare you. Grease the silicone muffin molds with butter. Divide the prepared muffin mixture into the molds. Divide the mixture evenly between the muffin tins. Bake in a preheated 180 degree oven for 25-30 minutes. Remove the baked muffins from the molds after they have cooled down. Share healthy zucchini muffins with your loved ones by accompanying your tea and coffee pleasure at work, in the office, at home.

Tips About Keto Healthy Zucchini Muffins

• Grate the zucchini. Use the small side of the grater. In this way, the zucchini pieces will not be visible in the muffin.
• Healthy zucchini muffins check doneness with a toothpick
• You can peel the zucchini or you can use them without peeling.
• Drain the zucchini. Zucchini has a high water content. Drain some of the excess water from the zucchini with a paper towel or colander. Do not drain completely. Otherwise, the muffins will be dry.
• Grease the muffin mold or line it with greaseproof paper. This way, the muffins will come out of the mold easily after baking.
• Scoop the muffin batter into the muffin molds using a spoon or ice cream scoop.

How Many Calories Healthy Zucchini Muffins

If you’re looking for a healthy low-carb snack, try this keto-friendly healthy zucchini muffins recipe. These keto-friendly muffins, which attract attention with their low calories as well as their flavor, contain 168.5 calories.

How To Store Zucchini Muffins?

The safest way to store these healthy zucchini muffins is to keep them in an airtight container in a cool, dark place. Because they contain eggs, they can produce bacteria in warm or humid environments. To prevent this, it is best to keep them refrigerated. These homemade muffins can be refrigerated for up to 3 days. However, let the zucchini muffins cool completely before putting them in the fridge. Then store them in an airtight container or wrapped in cling film. You can reheat these muffins. To reheat, bake at 150 ˚C.

Looking for more keto recipes? Then check out my other keto recipes by clicking on the links below.

• Keto Chicken
• Keto Meatballs with Avocado Puree
• Keto Frittata
• Keto Cauliflower Mac and Cheese

If you have any other questions about the healthy zucchini muffins recipe, don’t hesitate to stop by, I’m always willing to help! Also, don’t forget to follow me on my Instagram page. In the meantime, stay safe, stay healthy, and have a great day!

EQUIPMENTS REQUIRED FOR THIS RECIPE

  MUFFIN MOLD

  GRATER

  KNIFE

  CHOPPING BOARD

  MIX BOWL

  WHISK

Keto Healthy Zucchini Muffins

Recipe by HonourCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

168

kcal

Healthy keto-friendly zucchini muffin recipe.

Ingredients

• 2 zucchini (330 g)

• 2 eggs

• 70 g tahini

• 60 g goat cheese

• 70 g mushrooms

• 10 g olive oil

• Baking powder

• ½ teaspoon xanthan gum

Directions

• Grate the zucchini. Blot the zucchini with a paper towel to remove excess water.
• Chop the mushrooms for sautéing. In a pan, add olive oil and sauté the zucchini and then the mushrooms. Add the spices at this stage.
• Add the egg and baking powder into a bowl and add to the zucchini-mushroom mixture.
• Finally, add tahini and cheddar cheese and mix well.
• Add the mixture into the muffin molds and bake in a preheated 180 degree oven for 25-30 minutes.

Notes

• The muffin mixture will be runny, don’t let this scare you.
• If you want a firmer mixture, you can increase the amount of tahini.
• You can check whether the cakes are cooked with a toothpick.
• In the recipe I have given, 6 muffins come out.

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