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.
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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