Ingredients
- 2 cups (196g) shredded zucchini (about 1 medium zucchini)
- ⅔ cup (71g) coconut flour
- ½ cup (91g) brown sugar replacement
- ⅓ cup (36g) unflavored whey protein powder (or egg white protein)
- 2½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cloves
- 5 large eggs
- ⅓ cup (76g) melted butter or melted coconut oil
- 3–4 tablespoons water
- ½ cup (118g) chopped walnuts, pecans, or chocolate chips (optional)
Instructions
- Place shredded zucchini in a sieve over the sink and sprinkle lightly with salt. Let drain for 1 hour, then squeeze out as much moisture as possible.
- Preheat oven to 350ºF (175ºC). Line a 12-cup muffin pan with parchment or silicone liners.
- In a large mixing bowl, whisk together coconut flour, sweetener, protein powder, baking powder, cinnamon, cloves, and salt.
- Stir in the zucchini, eggs, melted butter, and 3 tablespoons of water. If the batter is too thick, add another tablespoon of water. Batter should be scoopable, not pourable.
- Fold in chopped nuts or chocolate chips if using.
- Divide batter evenly among the muffin cups.
- Bake for about 25 minutes, until the tops are lightly browned and firm to the touch.
- Let cool in the pan before serving.
Notes
- Draining the zucchini well is key to avoiding soggy muffins.
- Use silicone liners to prevent sticking without adding carbs.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 105mg
