Keto Zucchini Bread Muffins with Feta and Olives
How to Make It
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.
Ingredients
- 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