Whip up scrumptious gluten-free zucchini muffins with a trio of cheeses: cottage cheese, feta, and Cheddar. These savoury muffins are perfect for a snack, lunchbox or as a side dish. Made with fresh zucchini, almond flour and coconut flour, these muffins are light and moist, low in carbs and high in protein.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Zucchini Recipes
These savoury muffins are packed with flavour and have a tasty mix of textures from the cheeses and zucchini.
As with most zucchini muffins, the texture is a little more moist than regular muffins, and in this recipe, it’s also due to the use of almond flour and coconut flour, which are used to make gluten-free and low-carb muffins.
The flavours are savoury and cheesy, with a little hint of garlic and herbs.
I love making these zucchini muffins for a quick breakfast or a snack, or even as a side to light soup or salad. They are high in protein and fibre, low in carbs and full of cheesy goodness.
👩🍳 For more healthy muffin recipes, check out these paleo savory zuchcini muffins, broccoli bacon egg muffins, or gluten-free banana chocolate chip muffins.
What You’ll Need
Here is what you’ll need for this savoury, gluten-free zucchini muffins recipe. Find the full measurements in the recipe card below.
- Zucchini: fresh green zucchini, which is grated with the juice squeezed out; I suggest using medium to small zucchini as they have less moisture and fewer seeds compared to very large green zucchini. If you have a lot of squash, you can also use it to make some gluten-free zucchini bread.
- Dry ingredients: almond flour (or almond meal), coconut flour, baking powder, and baking soda. You can swap out coconut flour with 3/4 to 1 cup of regular gluten-free flour. If you want to make it without almond flour AND without coconut flour, use about 2 cups of regular gluten-free flour.
- Wet ingredients: eggs, Greek yoghurt (you can also use sour cream), and butter.
- Cheeses: Cottage cheese (adds extra protein), Feta cheese (you can use smooth Danish or Greek), and Cheddar cheese (you can also use Tasty, Greyer or even Mozzarella).
- Seasonings: salt, garlic powder, onion powder, and dried oregano.
How To Make Gluten-Free Zucchini Muffins
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat Oven: 350°F (175°C). Line or grease muffin tin. I use a silicone muffin tray, which makes it easier to remove the muffins.
- Prepare Zucchini: Grate and squeeze out moisture. Set aside.
- Mix dry ingredients: Combine almond meal, coconut flour, baking powder, baking soda, salt, garlic powder, and dried oregano.
- Combine wet ingredients: Beat eggs, and mix in butter and yogurt.
- Add cheeses and zucchini: Stir in cottage cheese, feta, and cheddar.
- Fill muffin tin: Fill cups ¾ full.
- Bake: 20-25 minutes, until toothpick comes out clean.
- Cool: 5 minutes in tin, then on wire rack. Enjoy!
Watch The Video
Recipe Tips
- Squeeze that zucchini: Make sure to squeeze out as much moisture as possible from the grated zucchini. This helps prevent the muffins from becoming soggy.
- Cheese options: Feel free to experiment with different cheeses. Mozzarella or gouda can be great alternatives to cheddar. You can add some gorgonzola or blue cheese for an extra gourmet touch.
- Herb variations: If you’re out of parsley, try using fresh basil, thyme, or dill for a different flavour twist.
- Add-ins: Enhance the muffins with extras like sun-dried tomatoes, chopped olives, or even some diced bell peppers. You can also add diced ham or salami.
- Gluten-free options: This recipe is naturally gluten-free thanks to the almond meal and coconut flour. You can swap out coconut flour with 3/4 to 1 cup of regular gluten-free flour. Don’t love almond flour OR coconut flour, use about 2 cups of regular gluten-free flour.
Serving Suggestions
- I will often make these savory muffins for a quick breakfast, served with a side of fresh fruit. You can also serve them for brunch or lunch with a simple green salad for a balanced meal.
- These are high in protein and are perfect as a quick and healthy snack before or after a workout or as something to grab on the go. You can bring them to a picnic, on road trips or on long hikes.
- These muffins can be enjoyed at room temperature or warmed up slightly.
- Pair zucchini muffins with a bowl of soup, such as tomato basil or butternut squash, for a comforting and satisfying lunch or dinner.
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Gluten-Free Zucchini Muffins With Three Cheeses
Ingredients
- 1 ½ cups grated zucchini about 2 medium zucchinis, squeeze out the juice!
- 1 ¼ cup almond meal about 110 grams
- ½ cup coconut flour about 35 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ cup cottage cheese about 125 g
- ½ cup crumbled feta cheese about 100 grams
- 1 cup shredded cheddar cheese half in the batter and half for the tops, 95 grams total
- 3 large eggs
- ¼ cup melted butter about 1 oz, or olive oil
- ¼ cup plain Greek yogurt or sour cream 50 g
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. I used silicone muffin tray, which is super easy for muffin removal.
- Prepare the zucchini: Grate the zucchini. Squeeze out as much moisture as possible. I use my hands and do this in batches. You can also place zucchini in a clean kitchen towel and squeeze through that. This step is crucial to avoid soggy muffins.
- Mix dry ingredients: In a large bowl, whisk together the almond meal, coconut flour, baking powder, baking soda, salt, garlic powder, and dried oregano.
- Combine wet ingredients: In another bowl, beat the eggs. Add the melted butter (or olive oil) and Greek yogurt (or sour cream), and mix well.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add the cheeses and zucchini: Stir in the cottage cheese, crumbled feta, and shredded cheddar, making sure they're evenly distributed. Fold in the zucchini.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling them about ¾ full. Add extra grated cheese on top of each muffin.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Video
Notes
- Zucchini: Make sure to squeeze out as much moisture as you can from the zucchini to prevent the muffins from becoming too wet.
- Cheese variations: Feel free to play around with the types of cheese. Goat cheese or a sharp provolone would also work well.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.
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