How about baking some of your extra garden zucchini into tasty low-carb and 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 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 gluten free 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 low carb 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 these gluten free chocolate zucchini muffins a nice fluted edge. The foil liners never stick like the paper ones do!
Because of the shredded zucchini, these 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 ¾ cup sugar equivalent. Feel free to adjust the sweetener to your own taste.
This gluten free chocolate zucchini muffins 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 low carb 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 Gluten Free Chocolate Zucchini Muffins Recipe
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Chocolate Zucchini Muffins
Ingredients
- 5 eggs
- ¾ cup low carb sugar substitute I used ¼ cup Pyure & ¼ tsp stevia extract powder
- ½ cup butter or coconut oil, melted
- 3 Tablespoons unsweetened cocoa powder
- ¾ teaspoon vanilla extract
- 1 cup zucchini shredded
- 1 cup almond flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt omit if using salted butter
- ½ teaspoon cinnamon
Instructions
- 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.
Notes
Erythritol per muffin (using ¼ cup Pyure): 2g
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Nicole
Not sure if anyone will respond. I want to make these today but I only have almond flour, stevia blend and Splenda in the house. How much would I use of these ingredients? Would they turn out ok?
Lisa MarcAurele
In this recipe, using almond flour for the coconut flour should be okay. It’s best to use a little xanthan gum if you do that. However, the texture will be denser with all almond flour. Also, you can use any sugar substitute you have on hand for the sweetener.
Cynthia Kerr
This recipe looks awesome! I have Pyure but no Stevia extract powder, can you tell me how much Pyure I should use without the Stevia? Thank you!!
Lisa MarcAurele
It would be a little more than 1/3 cup (0.375 cup).
Twila S.
My muffins are in the oven and I look forward to the testing! You indicated butter in the recipe but didn’t state if it’s to be melted or soft. I melted it this time but could you clarify?
Lisa MarcAurele
Melted works best. I added that to the recipe.
Sherry
Absolutely perfect! Doubled but followed the recipe exactly, but maybe had a bit more zucchini (because sometimes a zucchini is more than 2 cups when grated). Baked them for an additional 5-10 minutes. I will be making these again… soon!
Tiffany
I know this is an older recipe, but these muffins were absolutely delicious–yummy, moist and not too sweet. (Related: I didn’t figure out until seeing your photos and reading your notes that I was supposed to put the foil portion of the muffin pan liners on the inside! It makes a huge difference!)
Lisa
Yes! Using the foil liners is so much better than paper. The muffins don’t stick at all!
Rebecca Mills
I have a question regarding the nutritional facts. If the net carb is 2.8 g but you mentioned the Erythritol was 2 g so does that not mean it would be added as a sugar alcohol and the net carb would become 0.8 g? Sorry I am just wondering
Lisa
If it’s net carbs, the erythritol has already been subtracted.
Rene
These are wonderful with the sugar free chocolate chips! We are needing to up our protein a little. Do you think it would be possible to add some whey protein to the recipe? What adjustments would be needed?
Thanks!
Rene
Lisa
I typically replace some of the almond flour for whey protein to lighten things up.