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Zucchini Walnut Muffins

Serves 6

These tasty muffins are sweet and super soft and moist with the perfect crunch from almond flour and chopped walnuts. Served with coffee or as a snack or dessert, we know you’re going to love this recipe for Zucchini Walnut Muffins!

Prep Time: 10 minutes
Baking Time: 20 minutes


4 tablespoons butter, melted
2 eggs
1 ½ teaspoons pure vanilla extract
1 cup grated zucchini
½ cup erythritol
1 ¼ cup almond flour
¼ cup coconut flour
¼ teaspoon sea salt
¾ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/3 cup chopped walnuts


Preheat the oven to 350 degrees Fahrenheit.

Mix the dry ingredients in one bowl and the wet ingredients in another.

Gently fold the wet ingredients into the dry until all is well combined.

Pour in 6 greased muffin cups.

Bake for 20 minutes, or until a toothpick pierced in the center of a muffin comes out clear.

Allow to cool for 10 minutes before removing from the tin, storing any leftovers in an airtight container for up to one week.


Calories: 262
Carbs: 18
Net Carbs: 15
Protein: 8
Fat: 24