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Gluten FreeLow CarbVegetarianKeto
Zucchini pizza muffins baked with coconut flour and flavoured as you would a pizza. A light taste of pizza in savoury muffin form.
These low carb and gluten free zucchini pizza muffins are a delicious savoury treat that taste like a fluffy pizza in your mouth. You could add other ingredients to this just as you would add different pizza toppings. Chopped up meat, some jalapenos or sweet peppers perhaps? But not pineapple. I’m firmly in the camp that pineapple has no place on a pizza.
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I had a couple of zucchinis in the bottom of my fridge and I was wondering what to do with them. Spiralize them? Fry them? I was hankering for a pizza (too many pizza adverts on television) so thought about making one of my savoury muffins with them but give it a pizza taste. One of my early recipes has a zucchini muffin that is still as delicious as when I used to sell it in the Dubai Farmers market many years ago. So, I tinkered with this recipe and voila, had a delicious pizza muffin.
As I thrust a muffin towards the Chief Taster asking him what he thought without telling him what it was he agreed that it did taste like pizza. It must be the oregano. Or he saw the gleam in my eye that I was not to be argued with and if I had said it was chocolate orange he would have nervously agreed with me, whilst wondering if the car keys were in easy reach and the doors unlocked for a quick exit.
Although Mozzarella and Cheddar cheese are used in the muffins you could happily substitute the Cheddar cheese with another cheese, such as Parmesan. Grated cheese on the top is purely optional, but highly recommended!
When I make these zucchini pizza muffins again I think I will add a few jalapenos as I love my pizza with these and like a bit of spice. The Chief Taster is not so keen so I didn’t want to deter him with my first attempt of these being too spicy for him. Just think of your favourite pizza toppings, throw them into the muffin mix, add cheese and voila!
Zucchini Pizza Muffins
Whilst these zucchini pizza muffins are delicious warm from the oven, they are just as tasty cold. I had a couple for breakfast the next day, split and covered with my scrambled eggs. A breakfast of champions! The muffins are only 2g net carbs too! Muffins for everyone!
Although the recipe says that they make 10, I made 11 with my batch but it could have been me being a bit cautious with the mixture distribution. I didn’t want to pile the batter up and end up with a muffin explosion. Looking at the photos I think I could have spread the batter of the 11th muffin between the others happily.
Warm or cold, these zucchini pizza muffins made a great breakfast, snack or lunch. Perhaps a couple with a bowl of soup too. There’s something satisfying about munching into a pizza muffin. Two delicious words together at last too!
OTHER LOW CARB SAVOURY MUFFINS TO BAKE
Spinach Feta Muffins
Broccoli Cheddar Muffins
Tomato, Basil Parmesan Muffins
Cheese, Chive Onion Muffin
Zucchini Pizza Muffins
Angela Coleby
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Course Snack
Cuisine Low Carb
Servings 10 Muffins
Calories 133 kcal
Ingredients
- 1 zucchini grated
- 4 eggs
- ¼ cup butter, unsalted melted
- ⅓ cup coconut flour
- ½ cup Mozzarella cheese grated
- ½ cup Cheddar cheese grated
- 2 Spring onions chopped
- 8 Sun-dried tomatoes chopped
- 1 teaspoon Garlic powder
- 1 tablespoon oregano
- ¼ cup water
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preheat the oven to 200C/400F degrees.
Line a muffin tin with cases (or grease it for baking without cases)
In a bowl add the zucchini, eggs and butter and mix well.
Add the chopped green onions, sundried tomatoes, oregano, garlic powder, salt and black pepper. Combine well.
Add the coconut flour and baking powder. Stir and add the water.
Add the grated mozzarella and Cheddar cheese and mix thoroughly. If the mixture looks a bit dry and too sticky add a little bit more water.
Spoon into the muffin tin and top with grated Mozzarella cheese (optional)
Bake for 20 minutes until firm and golden.
Notes
Makes 10 muffins
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1mufifnCalories: 133kcalCarbohydrates: 5gProtein: 6gFat: 10gFiber: 2gNet Carbohydrates: 3g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
jean samarodin
isn't that a lot of oregano for a cup of zucchini Is that fresh or dried oregano, you mentioned that you only used 1 cup grated zucchini I'm not sure could you verify your measurements please thank you
Reply
Angela Coleby
It's dried oregano but you could half the measurement for your own tastes.
Reply
Jenni
THESE are terrific !!!!!! love them ! I used the remaining zucchini noodles that I had and it was so easy.....love, love, love....
Reply
Angela Coleby
Glad you enjoyed them!
Reply
Jennie Liedkie
you don't need to squeeze the excess water out of the zucchini ? that would be great......I hate that step.....hahahaha
Reply
Angela Coleby
I don't as the coconut flour seems to soak it up.
Reply
Joanne
They look very delicious....I was just wondering how big the zucchini or the weight of the zucchini. They range in a variety of sizes and I was thinking the weight would definitely be more precise. Thanks
Reply
Angela Coleby
I use medium sized zucchini which are about a cup grated.
Reply
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