How about baking some of your extra garden zucchini into tasty low carb gluten free chocolate zucchini muffins? They make a nice portable 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 gluten free chocolate zucchini muffins 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!
Like most muffins, this batter whips up in a jiffy. Just incorporate the ingredients in steps in a large mixing bowl! Then, just divide the batter between muffin tin.
My stoneware pan is well seasoned and shouldn’t stick. But, I opted to use foil liners to give the muffins a nice fluted edge. The foil liners never stick like the paper ones do!
Because of the shredded zucchini, these chocolate zucchini muffins are super moist. I thought about upping the chocolate flavor with some chocolate chips. But, that would have added some carbs.
The original recipe called for a cup of sweetener. I thought that was way too much. So, the amount was reduced to about 3/4 cup sugar equivalent. Feel free to adjust the sweetener to your own taste.
This recipe is a keeper for me. If your looking for more of a chocolate cake, you should try this recipe. It’s the best chocolate cake ever!
If you want more of a cupcake, you can certainly add a chocolate or vanilla frosting to the top. And, I have a delicious low carb gluten free zucchini spice cupcake recipe here. It’s another very popular recipe.
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
- Calories: 79
- Fat: 15.9g
- Saturated fat: 6.8g
- Carbohydrates: 6.1g
- Sugar: 1.3g
- Sodium: 235mg
- Fiber: 3.3g
- Protein: 3.8g
- Cholesterol: 89mg
- 5 eggs
- 3/4 cup sugar substitute (I used 1/4 cup Pyure & 1/4 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 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: 2.8 g
Erythritol per muffin (using 1/4 cup Pyure): 2g