This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
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 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.
FREE eBook!
LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
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 3/4 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
Chocolate Zucchini Muffins
Ingredients
- 5 eggs
- 3/4 cup Swerve or other low carb sweetener(s) 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 shredded
- 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
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.
Recipe Notes
Makes 12 muffins
Net carbs per muffin: 2.8 g
Erythritol per muffin (using 1/4 cup Pyure): 2g
Related Posts
-
- Low Carb Blueberry Muffins – Gluten Free
-
- Coconut Flour Paleo Pumpkin Mug Cake – Gluten Free
-
- Zucchini Drop Biscuits with Cheese – Gluten Free
-
- Minute Microwave Muffin in a Mug
-
- Crock Pot Zucchini Bread – Gluten Free
-
- Low Carb Zucchini Bread – Gluten Free
Kathy M says
Hi – I’m about to make these (sound delicious) but I’m confused about the calorie count. On the nutrition label it says: CALORIES: 79 and CALORIES FROM FAT: 143. So, what is the actual amount of calories and is it this based on the whole recipe or one muffin? Thanks!
Lisa says
There was a typo for the calories. It’s fixed now.
Nancy Zrake says
The total calories is 179, not 79!!! 😁
Cindy anderson says
Do you have a cookbook I could buy?
Lisa says
I have thought of putting together a hardcover book of some of the best recipes on the site along with a few more. I just don’t have the time for developing additional recipes for a book right now.
Kimberly says
These look very yummy!! I hope to try them soon!
Lisa says
Hope you enjoy them as much as I do if you do give them a try.
Kat says
These are sooooooooooooooo Good! I have been on low carb for 1 week and was really missing baking (Cooking and baking are one of my favorite hobbies).
These came out PErFeCT!
I made them just as directed. Used 1/2 cup of Swerve to sweeten.
Thank you so much!
Lisa says
Thanks Kat! Zucchini makes low carb baked goods super moist.
Nancy says
Lisa just made these! They are delicious! I think I will add more cocoa powder cuz I can’t use the sugarfree chocolate chips. I might even try chopping 100% dark chocolate. Finally something that doesn’t spike my blood sugar! Thanks for your blog!
Lisa says
Thanks Nancy! This one is on my list to remake and update the post/photos. May just have to do that this weekend!
Sharon says
Lisa, I love your recipes! I have the ingredients all ready to make these Chocolate Zucchini Muffins but I am confused — the list of ingredients says 1/2 cup butter but the instructions say to beat eggs in a large bowl with sweetener and oil. I don’t see oil listed anywhere so are we just melting the butter and using that as the”oil” or is the butter just softened and is there an addition of coconut oil or other oil?
Thanks so much for all the enjoyment you bring!
Lisa says
It should say butter, but you could use oil in place of the butter.
Mary Lynch says
No oil listed?
Lisa says
Fixed. Butter was listed, but oil is an option.
Stacie says
Lisa, I love your blog. So many great recipes! I just made these this morning and they are great. I used Monkfruit In The Raw (1 Cup) and threw in a handful of s/f chocolate chips.
Thanks again and keep up the good work. Hopefully the day is coming when you can make this your full -time fun.
Lisa says
Thanks so much Stacie! I think the day may come soon when I can say good-bye to my 9 to 5 (or in my case 5 to 2)!
Sarah C says
Looks fabulous, and I just happen to have a pile of zucchini around. Quick question though, am I supposed to melt the butter?
Joan says
These are wonderful! I threw in a few tablespoons full of sugar free chocolate chips! My husband has been eating them for breakfast, lunch, and dinner. No one believes they are flour and sugar free! Great recipe, and zero blood sugar effect!
Lisa says
I will have to try them with the chocolate chips. So glad your husband enjoyed them.