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Zucchini Pizza Muffins

Course: Snack
Servings: 10 Muffins
Author: Angela Coleby
Print Recipe


  • 1 zucchini grated
  • 4 eggs
  • ¼ cup 57g butter, unsalted melted
  • ⅓ cup 38g coconut flour
  • ½ cup 57g Mozzarella cheese grated
  • ½ cup 57g 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


  • 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.


Makes 10 muffins
Nutritional Info per muffin – 117 Calories, 10g Fat, 6g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs