Keto Zucchini Cupcakes Recipe (Healthy & Low-Carb)

If you are looking for a tasty treat to help curb your sweet tooth, zucchini spice cupcakes are a great recipe to try. You can even turn the recipe into chocolate zucchini cake if that interests you.

There are so many variations of this excellent recipe that you are not likely to grow tired of it!

What is a Zucchini Cupcake?

Zucchini cupcakes are really a sweeter variation of a zucchini muffin. These are super delicious and are sure to please when you serve them to guests.

Honestly, there are many muffin recipes that can be made to seem more like a cupcake if you just add a touch of frosting to them.

Cream cheese frosting, the favorite choice for this recipe, tastes wonderful with banana, carrot, and even blueberry muffins.


This recipe is for 12 servings. Prep time (including shredding the zucchini and assembling the ingredients) is about 10 minutes. Mixing up the zucchini cake batter will take less than 10 minutes. The cupcakes will bake for about 30 minutes, then, you will need at least 30 minutes before you can frost cupcakes.

The total time from start to finish is about 90 minutes.

Cupcake ingredients:

  • 1 cup almond flour

  • ½ cup coconut flour

  • ½ teaspoon xanthan gum

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ cup vegetable oil (or coconut oil liquified)

  • 2 large eggs room temperature

  • 1 ½ teaspoon sugar-free vanilla extract

  • 1 cup Keto Goods allulose syrup

  • 1 ½ cups packed grated zucchini

  • 1/4 teaspoon ground cloves (optional)


  • Preheat oven to 350 degrees Fahrenheit.

  • In a large bowl, mix together all of the dry ingredients.

  • When you mix your wet ingredients together in a smaller mixing bowl, be certain that you have packed the shredded zucchini into the measuring cup. Once the wet ingredients are fully blended, add them to the dry ingredients.

  • Mix well.

  • Put cupcake liners into a muffin tin. You will have enough batter to fill 12 muffin cups.

  • Bake for 25-30 minutes.

  • Remove cupcakes from the oven and place them on a wire rack to cool.

Cream Cheese Frosting:

  • 4 ounces cream cheese softened

  • 2 tablespoons unsalted butter - softened

  • ½ cup sugar-free powdered sugar

  • ½ teaspoon vanilla extract

Frosting tips:

If you are looking to frost your muffins, you will want either a hand or stand mixer. Be certain to bring the cream cheese and butter both to room temperature for best results.

This frosting can be put into a piping bag as it holds its shape well. It will resemble a buttercream frosting.

The cream cheese and spices will mix together to give your cupcakes a taste reminiscent of old-fashioned carrot cake.

Cupcakes can be frozen, either frosted or unfrosted. Store your cupcakes in an airtight container to maintain freshness.

Tasty Options and Mix-ins

If you are looking for some optional add-ins, consider these:

  • 1/2 cup chocolate chips and 1/4 cup cocoa for chocolate zucchini cupcakes

  • 1/2 cup chopped pecans

  • 1/2 cup chopped almonds

What is the Difference between Zucchini Cupcakes and Regular Cupcakes?

There are a few main differences between a normal cupcake and one made with zucchini. First, zucchini cupcakes are going to be very moist. This is a great thing because it can combat the dryness of the almond flour. Zucchini cupcakes also sneak some nutrition into a sweet treat.

Our cake recipe is very low carb and enjoying a cupcake won’t spoil your keto diet and lifestyle.

Nutritional Information

These zucchini muffins are about 240 calories each without the frosting and 5 net carbohydrates.