Keto Zucchini Cheese Muffins: The Only Snack I Don’t Regret at Midnight

I didn’t plan to become the person who grates zucchini into everything. It just sort of… happened.

It started with me trying to cut carbs for a while (you know how that goes). Bread was out. Pasta, gone. But I still needed something warm, cheesy, snackable, and—well—not depressing. These are Keto Zucchini Cheese Muffins. They’re everything you want in a low-carb snack: easy to make, full of flavor, and not dry like cardboard pretending to be food.

I’ve made these so many times I could probably do it with my eyes closed. And now you’ll be able to do it too.

What Are Keto Zucchini Cheese Muffins?

Alright, let’s not overthink this. These are savory muffins made with grated zucchini, shredded cheese, almond flour, and a few other things that keep it low-carb and high on taste. They’re like those soft, cheesy biscuits from a certain seafood chain (you know the ones), but without the bloating or blood sugar crash after.

They’re the kind of thing you make once and then wonder why you ever ate store-bought muffins that tasted like sweet air.

Why You’ll Keep Making These (Over and Over Again)

Not everything you make on a keto or low-carb diet is a win. Some recipes are one-and-done. These are not that.

Here’s what’s great about them:

• 5-minute prep if you’ve got your stuff out

• No mixer or special tools needed

• Freezer-friendly (yes, you can double the batch)

• Hits that cheese-bread craving without the bread

• Kids will eat them and not complain

• Breakfast? Yep. Lunch? Sure. Midnight snack? Especially.

You’ll make these once, then start buying zucchini just for this.

Ingredients (Nothing Fancy)

You’ll need:

• 1 medium zucchini (grated, about 1 cup squeezed dry)

• 1 cup shredded cheddar cheese (or any cheese you like, but cheddar gives that golden crust)

• 3 large eggs

• 1 cup almond flour (not almond meal)

• 1/4 cup grated Parmesan cheese (adds a salty punch)

• 1 tsp baking powder

• 1/2 tsp garlic powder (optional but recommended)

• 1/2 tsp onion powder (optional)

• Salt & pepper to taste

• 1 tbsp olive oil or melted butter (adds moisture)

That’s it. If you’ve been low-carb for more than a week, chances are you already have most of this in your pantry.

Step-by-Step: How to Make Keto Zucchini Cheese Muffins

Here’s how I make these on a lazy Sunday—or any day I need snacks to shut down the urge to drive to a bakery.

Step 1: Grate and Drain the Zucchini

This part matters more than you think.

• Grate the zucchini with a box grater. No need to peel it.

• Squeeze out the liquid using a clean kitchen towel or paper towels. Seriously squeeze. You’ll be surprised how much water’s in there.

If you skip this, you’ll end up with soggy muffins that fall apart. If you squeeze it right, your muffins will hold up like little cheesy pillows.

Step 2: Mix the Dry Ingredients

In a medium bowl:

• Almond flour

• Parmesan

• Baking powder

• Garlic + onion powder

• A pinch of salt and a few cracks of black pepper

Give it a quick stir so everything’s even.

Step 3: Mix the Wet Stuff

In another bowl:

• Eggs

• Olive oil (or melted butter)

• Stir that up until smooth

Step 4: Add Zucchini and Cheese

Now fold in:

• The squeezed zucchini

• Shredded cheddar cheese

It should look kind of like a wet slaw.

Step 5: Combine Everything

Pour the wet mix into the dry bowl and stir until just combined. Don’t overmix—this isn’t cake batter.

You’ll have a thick, cheesy, zucchini-speckled batter.

Step 6: Fill the Muffin Tin

Grease a muffin tin (or use silicone liners if you’re fancy).

Spoon the mixture into each cup. Fill about ¾ full. You should get about 9-10 muffins depending on size.

Step 7: Bake

• 350°F (175°C) for 20-25 minutes

• Tops should be golden and slightly crispy

• Stick a toothpick in—if it comes out clean, you’re good

Let them cool for 5-10 minutes before eating. Or don’t. I never wait.

Tips That Make These Even Better

• Add chopped bacon or ham if you want some meat in there

• Swap cheddar for pepper jack for a little heat

• Add jalapeños if you like spice

• Sprinkle extra cheese on top before baking for that golden crust

• Use muffin liners if your pan sticks, or better yet, silicone molds

Once you make the base recipe, it’s easy to riff on it. Think of it like pizza—you can’t really mess it up, and there’s always a new way to top it.

How to Store and Reheat (Yes, You Can Freeze Them)

If you somehow don’t eat the whole batch in one sitting, here’s how to keep them fresh.

Fridge

• Store in an airtight container for up to 5 days

• Reheat in microwave for 15-20 seconds

• Or toast them in a pan with a little butter (chef’s kiss)

Freezer

• Let them cool completely

• Wrap individually or toss in a freezer bag

• Reheat from frozen in oven (350°F for 10 mins) or microwave

Make a big batch and thank yourself later.

When to Eat These (Spoiler: All the Time)

These are good anytime. But here’s how I usually go through a batch:

• Breakfast-on-the-go: Grab two and run

• Afternoon hunger pangs: You know that 3 PM slump? These fix it

• Soup sidekick: Especially with tomato soup or broth

• Post-gym snack: Protein, fat, zero guilt

• Midnight fridge raids: They’re always better cold than that leftover chicken you forgot was there

Also good for road trips, packed lunches, or something to bring when you’re trying to impress your low-carb friends.

Why These Actually Work (and Don’t Taste Keto)

You’ve probably tried some keto bakes that made you want to cry a little. Dry, rubbery, weird aftertaste. These are not that.

Here’s what makes these not taste like a “diet” food:

• Zucchini adds moisture without being obvious

• Cheddar adds sharp flavor and fat

• Eggs bind everything without making it eggy

• Almond flour makes them fluffy but hearty

• Parmesan gives them a bit of punch

Basically, they feel like real food, not like something you’re eating to “stick to the plan.”

Ingredient Swaps and Add-Ins

Don’t have something on hand? Here’s what you can do:

Want to get fancy?

• Add sun-dried tomatoes

• Stir in chopped green onions

• Mix in a little Italian seasoning

• Fold in cooked sausage crumbles

Once you make them a few times, they’ll start to feel like a base canvas.

Can You Make Them Dairy-Free?

You can try, but honestly, the cheese is kind of the point here. If you’re avoiding dairy, you could try a mix of:

• Nutritional yeast

• Vegan cheese (the meltable kind)

• Extra eggs for binding

But they won’t have that same cheesy-biscuit vibe.

Conclusion

Here’s the honest truth—these muffins are my secret weapon. They live in my freezer. I’ve taken them on flights, packed them in coolers, handed them to friends, and even ate three in the car after a bad day. They work.

They taste like comfort food but don’t leave you feeling like you just ran through a bakery blindfolded. They’re light, cheesy, soft in the middle, and just crispy enough on the edges.

You don’t need to be keto to like these. You just need to like good food.

So next time you see zucchini on sale—or just sitting in the back of your fridge waiting to be useful—grate it, squeeze it, and turn it into something worth eating.

You’ll probably never stop making these.

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