Keto Zucchini Bread Muffins with Feta and Olives

This Keto zucchini bread is studded with feta cheese, olives and fragrant oregano and is a glorious bake to share. This low-effort and high-impact Keto bread recipe is a family-friendly bake perfect for lunches, packing up and taking on a picnic or just a mid-afternoon snack.

To make this Keto bread a success, do try to strain as much liquid from the zucchini as possible to ensure the muffins are not stodgy.

Can I make this recipe vegan?

You can substitute the eggs for 2 chia eggs. It’s really simple, just mix 1 tablespoon chia seeds with 2.5 tablespoons water in a small bowl for 1 chia egg. So for this recipe, you will need 2 tablespoons of chia seeds and 5 tablespoons of water. Give it a stir then allow to sit until a gel-like texture forms- about 10 minutes. Using chia eggs will change the texture and make these muffins slightly denser but it should be just as delicious.

You can switch out the feta cheese with a plant-based feta-style cheese or another vegan cheese alternative.

What kind of olives can I use?

Green or black, or a mixture of both. There are countless varieties to choose from, just make sure they are pitted before slicing.

Can I make smaller zucchini bread muffins?

Yes! To yield more servings or if you prefer bite-sized snacks, simply use smaller cupcake cases and reduce the baking time. Be sure to check on them at 12-15 minutes and every few minutes afterwards until baked through.

Net Carbs

2.7 g
Fiber

3.1 g
Total Carbs

5.9 g
Protein

7.4 g
Fats

18.4 g

210 cals

Quantity

Serving Size

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Zucchini

2 cup, sliced
Salt, sea salt

0.5 tsp
Almond flour

1.5 cup
Ground Flax Seed / Linseed

0.5 cup
Raw egg

2 large
Feta Cheese

7 oz
Green olives

0.33 cup, sliced
Oregano, dried

1 tsp
Garlic, powder

1 tsp
Onion powder

1 tsp
Baking Soda

0.13 tsp
Extra virgin olive oil

0.25 cup
Water

0.5 cup

Step 1

Preheat the oven to 350F/180C. Line a muffin pan with paper or silicone casings. Grate the zucchini using the coarse side of a cheese grater. Transfer the zucchini into a sieve placed over a bowl and sprinkle 1/4 teaspoon of sea salt over the zucchini. Use your hands to massage in and set aside for 10 minutes. This is important as the salt will help release the excess juices. After 10 minutes, use your hands or the back of a spoon to squeeze out as much of the liquid as possible. Discard the juices.
Step 2

In a large mixing bowl, add the almond flour, ground linseeds, baking soda, oregano, garlic powder, onion powder and sea salt. Use a whisk to combine. Dice the olives and set them aside. In another bowl, beat the eggs with the olive oil, add in the drained grated zucchini, diced olives and crumble in the feta cheese. Stir to combine.
Step 3

Add the wet ingredients to the dry ingredients along with ½ cup water, use a spatula to fold both mixtures together. Fill each paper casing with ¼ cup of the mixture. Only fill ¾ full to allow room to rise. This recipe yields approximately 12 regular muffins.
Step 4

Bake in the center of the oven for 20-22 minutes or until golden on top. You can also test it’s done by poking the center of the muffin with a skewer or a knife, if it comes out dry, the muffins are done. Remove from the tin and allow to cool on a wire rack.