Gluten Free Chocolate Zucchini Muffins – No Sugar Added

Name: Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 5 eggs; 3/4 cup low carb sweetener (I used 1/4 cup Pyure & 1/4 tsp stevia extract powder); 1/2 cup butter (or coconut oil, melted); 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 (omit if using salted butter); 1/2 teaspoon cinnamon

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August 24, 201252 Comments

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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.

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

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4.63 from 8 votes

Chocolate Zucchini Muffins

How about baking some of your extra garden zucchini into tasty low carb chocolate muffins? They make a nice grab and go snack.

Course Breakfast, Snack

Cuisine American

Keyword healthy breakfast muffins, healthy low carb muffins, low carb breakfast muffins, zucchini

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings muffins

Calories 179kcal

Author Lisa | Low Carb Yum

Ingredients

5 eggs
3/4 cup low carb sweetener I used 1/4 cup Pyure & 1/4 tsp stevia extract powder
1/2 cup butter or coconut oil, melted
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 omit if using salted butter
1/2 teaspoon cinnamon

Low Carb Sweeteners | Keto Sweetener Conversion Chart

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

Makes 12 muffins

Net carbs per muffin: 2.8 g
Erythritol per muffin (using 1/4 cup Pyure): 2g

Nutrition

Nutrition Facts

Chocolate Zucchini Muffins

Amount Per Serving (1 muffin)

Calories 179 Calories from Fat 143

% Daily Value*

Total Fat 15.9g 24%

Saturated Fat 6.8g 34%

Monounsaturated Fat 1g

Cholesterol 89mg 30%

Sodium 235mg 10%

Potassium 75mg 2%

Total Carbohydrates 6.1g 2%

Dietary Fiber 3.3g 13%

Sugars 1.3g

Protein 3.8g 8%

Vitamin A 8%

Vitamin C 3%

Calcium 4%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Additional Info

Net Carbs 2.8g
% Carbs: 6.6%
% Protein: 9%
% Fat: 84.4%

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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.

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