Zucchini Muffins

Added to Recipes on Fri 01/13/2012


Serves 12

Vegetable oil spray

1 1/2 cups soy flour

1/2 cup finely diced zucchini, with peel on

3 large eggs

3/4 cup heavy cream

1/2 cup club soda

1/3 cup bulk sugar substitute (recommended: Splenda)

1 1/2 tsp baking powder



Preheat the oven to 375°F.  Grease a 12-cup muffin pan with vegetable oil spray.

In a large bowl, whisk the remaining ingredients until completely blended.  Fill muffin cups about two-thirds full with the batter. 

Bake for 20 to 25 minutes, until the tops start to brown.  (Be careful not to overcook or they will be very dry.) The muffins are done when lightly browned or when a toothpick inserted in the center of a muffin comes out clean. 

Remove the muffins from the oven and let them cool for 5 minutes before removing from the tin.  Serve warm with a pat of butter or at room temperature with cream cheese.  Refrigerate any leftovers in a sealed container.

Helpful Hints

For best results, use silicone or nonstick muffin cups to prevent the muffins from sticking.  You can also sprinkle the cups with sugar substitute to reduce sticking.

Nutrition Information

Calories: 85

Fat: 4.5g

Protein: 7g

Fiber: 1g

Net Carbs: 4g


From George Stella's Still Livin' Low Carb; A lifetime of Low Carb Recipes