How about baking some of your extra garden zucchini into tasty low carb chocolate zucchini muffins? They make a nice grab and go snack.
Although it hasn’t been a good year for zucchini, we got another large one from our garden this week. I was tempted to bake another bread, but decided to try a new recipe using chocolate. I’ve had some really good chocolate zucchini breads, but wanted something that I could quickly grab to snack on at work so I opted to bake muffins. These came out better than expected. Maybe next time I will add nuts and/or chocolate chips.
I ended up bringing some of these chocolate zucchini muffins with me on a trip to Virginia to visit my brother. They made perfect portable snacks for me on the car ride and also to have while I was there. Other things that I usually take with me are low carb protein bars and nuts. No need for refrigeration so they are easy to take along on any trip no matter the distance.
You don’t have to make these into chocolate zucchini muffins, the batter can easily be poured into a bread loaf pan instead. If you prefer to warm up your sweet breads in a toaster, it’s best to make these chocolate zucchini muffins into bread instead. I like to heat my muffins up by grilling them in butter in a cast iron pan. No need to butter them after, but extra butter is always welcome!
I hope you enjoy these chocolate zucchini muffins as much as I did. Can’t eat them all? Try freezing a few for later. You’ll be glad you did.
Low Carb Chocolate Zucchini Muffins Recipe
- Serves: 12 muffins
- Serving size: 1 muffin
- 5 eggs
- 1 cup sugar substitute (I used 12 sweetener packets & 1/2 tsp stevia extract powder)
- 1/2 cup butter or coconut oil
- 3 Tablespoons unsweetened cocoa powder
- 3/4 teaspoon vanilla extract
- 1 cup zucchini, grated
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Lightly grease or use non-stick spray in a 12 cup muffin baking mold.
- In large mixing bowl combine sweetener and butter/oil.
- Beat in eggs.
- Stir in the cocoa, vanilla, and zucchini.
- In separate bowl, mix together the rest of the ingredients.
- Add dry mix into wet mix until moist.
- Evenly distribute batter between the 12 muffin molds.
- Bake at 325°F for 25-30 minutes. Remove from molds and let cool on wire rack. Store covered in refrigerator.
Net carbs per muffin: 3.5 g