Healthy Keto Zucchini Muffins

A slice of zucchini bread shown close up to see texture.

5 from 1 vote

A healthy keto muffin recipe, made with almond and coconut flours, and collagen to boost protein and nutrition! The collagen is an important ingredient to keep these extra moist and fluffy, plus it makes them a more balanced snack, treat, or breakfast! 3 NET CARBS per muffin

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Keyword: keto zucchini bread, low carb zucchini bread, zucchini bread

Servings: slices

Calories: 202kcal

Equipment

Standard Loaf Pan

Ingredients

1 1/2 cups almond flour blanched
1/2 cup monk fruit sweetener or allulose
6 tablespoons coconut flour
1/4 cup collagen powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
5 eggs
1/4 cup coconut oil or avocado oil
1 1/2 cups zucchini shredded, measure after squeezing out excess water
2 teaspoons vanilla
1/3 cup walnuts optional, see notes for substitutions

Instructions

Preheat oven to 325º F. Line a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) with parchment paper and set aside (I lightly spray the pan with oil so the parchment paper sticks to the sides).
In a medium sized bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, baking soda and sea salt. Mix to combine.
Add the eggs, melted coconut oil, and vanilla to a large mixing bowl, and whisk to combine.
Use a box grater or food processor to grate the zucchini. Using a cheesecloth or thin dishtowel, squeeze out excess moisture from the zucchini. Measure the zucchini after the excess moisture is squeezed out. The older the zucchini, the more water that will come out. Fresher zucchinis have less water.
Combine the dry ingredients, zucchini, and walnuts in the bowl with the wet ingredients. Stir to combine a thick batter.
Scoop the batter into the prepared loaf pan.
Bake the zucchini bread for 30 minutes. Cover the loaf pan with foil and allow to cook for an additional 15 minutes. This allows the center of the bread to cook without the top over browning.
Allow the bread to fully cool prior to slicing or packing away to store.

Notes

How to Store Leftover Healthy Zucchini Bread

After the loaf has completely cooled, cut into 12 slices.

Place a small piece of parchment paper between each slice. Pack the loaf in a large ziplock storage bag or other airtight container.

Refrigerate the zucchini bread for up to a week. For longer storage, freeze the loaf for up to 3 months (or longer!).

The parchment between slices makes it easy to pull out what you’re ready to enjoy, and keep the rest fresh in the fridge or freezer!

Variations for the Perfect Quick Bread Loaf

Keto or not, low carb or not, this healthy zucchini bread recipe is perfect for all! Even your non-health conscious friends will enjoy a slice of this bread.

The zucchini keeps it moist while adding some sneaky nutrition!

Chocolate Chip Zucchini Bread: Add sugar free chocolate chips to keep it keto. Dark chocolate chips or chopped dark chocolate are delicious and still healthy options. Use 1/4-1/2 cup (in addition to the walnuts, or instead!).
Blueberry Zucchini Bread: Add 1 1/2 cups of fresh blueberries into the batter. Leave the walnuts or omit, based on preference!
Zucchini Carrot Bread: Reduce the amount of zucchini by half and add 1 cup of shredded carrots. I love adding 1 teaspoon of ground ginger in carrot breads.
Seeded Zucchini Bread: Instead of the walnuts, add 2 tablespoons sunflower seeds, 2 tablespoons of pumpkin seeds, 2 tablespoons of flax seeds, and 2 tablespoon of hemp seeds.

Hop on over to this recipe for Keto Zucchini Muffins if you’d prefer to bake this into muffins!

Nutrition