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Zucchini and Egg Muffins on plate

Zucchini Egg Muffins Recipe - Just 4 Ingredients

Zucchini Egg Muffins are low-carb, gluten-free and super easy to make. They'll become your new favorite snack or breakfast.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 mini muffins
Calories 17kcal


  • 2 medium zucchini to yield 2 cups of zucchini shreds
  • ¼ cup red onion diced
  • ½ cup feta cheese crumbled
  • 1 egg large; lightly beaten
  • teaspoon salt optional


  • Preheat oven to 350 degrees F.
  • Using a grater with large holes, grate zucchini into shreds. 
  • Spread zucchini shreds out on a clean dish towel.  Close towel and turn to squeeze out excess moisture.
  • Measure 2 cups of zucchini shreds for this recipe and reserve any leftover shreds for another use.
  • Combine ingredients in a large bowl.
  • Scoop mixture into mini muffin tins coated to prevent sticking.  Press the mixture down with the back of a spoon to tightly compact in each muffin tin well.
  • Bake for 25 minutes or until firm and starting to brown.
  • Gently remove from tins and enjoy!


The yield will be about 18 mini muffins or 6 regular sized muffins. Add 5 minutes to the cook time for regular-sized muffin tins.


Calories: 17kcal | Protein: 1g | Fat: 1g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 45mg | Vitamin A: 60IU | Vitamin C: 2.6mg | Calcium: 24mg | Iron: 0.1mg