Diabetic Cheesy Zucchini Muffins (Low-Carb)
~2–3g net carbs per muffin
Ingredients
- 2 medium zucchini, grated & very well drained
- 2 large eggs
- 1 cup shredded cheese
(cheddar, mozzarella, or a blend) - ¼ cup grated Parmesan cheese
- 2 tbsp almond flour (or coconut flour – see note)
- 2 tbsp chopped green onions or chives
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of Italian seasoning or paprika
🔑 Important: Squeeze zucchini HARD in a towel to remove moisture—this keeps them firm, not soggy.
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- Grate zucchini, salt lightly, let sit 5 minutes, then squeeze dry.
- In a bowl, whisk eggs.
- Stir in zucchini, cheeses, almond flour, seasonings, and green onions.
- Spoon mixture into muffin cups, pressing slightly.
- Bake 20–25 minutes, until golden and set.
- Cool 5 minutes before removing.
Why These Are Diabetes-Friendly
- No white flour or breadcrumbs
- Zucchini adds fiber with very low carbs
- Protein + fat help stabilize blood sugar
- Perfect portion control
Easy Variations
- Breakfast version: Add cooked bacon or sausage bits
- Spicy: Add jalapeño or red pepper flakes
- Extra protein: Add ¼ cup cottage cheese
- Dairy-free: Use dairy-free cheese + extra egg
- Ultra-low carb: Skip almond flour, add extra Parmesan
