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. And, who doesn't love a chocolate muffin? So good!
Whenever you are craving keto chocolate muffins, this recipe is going to become your new best friend. It has the same rich flavor as a cupcake but a lot more fiber and fewer carbs!
They are the best muffins to make during zucchini season if you like chocolate flavor. I always make a double batch to I can save some for later.
I've had 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.
These muffins are delicious, filling, and effortlessly portable. They are perfect for busy mornings, snacks, parties, and road trips.
Plus, they are so delicious that you can share them with people that aren't on a keto diet. They won't even be able to tell they are eating something low in carbs.
I think what makes these taste so incredible is all the whole ingredients I used. These are completely from scratch - but they are still super easy to make.
You'll need about 5 eggs for this entire recipe. They will bind everything together. The size of the eggs isn't important. Medium or large will both work just fine.
Use your favorite low-carb sugar substitute. For these muffins, I used a combination of Pyure and Stevia extract powder.
Tip: Check out this helpful guide with all sorts of low-carb sugar-free sweeteners and find one that works best for you!
You need some sort of healthy fat for this recipe. If you don't want to use butter, you can use coconut oil or ghee instead.
Use unsweetened cocoa powder in your muffins! Alternatively, you could use dark chocolate powder as a replacement.
These baking ingredients all give the muffins their amazing taste and texture. I used vanilla extract, baking soda, baking powder, and cinnamon.
If you are using unsalted butter, you can use a dash of salt.
Shred the zucchini before adding it to the batter. The finer you shred it, the better it will mix in with the other ingredients.
I like to use a food processor for this step. It really speeds everything up.
There's no need to squeeze out the excess moisture, it's what makes the muffins moist.
Keto Flour Mixture
For these muffins, I used a combination of almond flour and coconut flour. Whenever you bake, always use almond flour, not almond meal. Almond meal contains bits of the nut's skin, and it will make your muffins taste grainy or gritty.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- This recipe makes 12 regular-sized muffins. If you are using a different-sized tin, adjust the baking times and monitor them closely.
- Mix in some nuts or sugar-free chocolate chips for a little extra taste and texture.
- Store leftover muffins covered and in the refrigerator. They will last about a week in the refrigerator.
The process for making this chocolate zucchini muffins recipe is really simple. In fact, this is a wonderful recipe for beginning bakers. Here's a quick overview describing how to make them!
Prepare The Muffin Pan
First, grease the muffin cups. You could also just use a non-stick spray. I wouldn't trust "non-stick pans" because this is a very sticky batter.
For really easy clean-up, you could also use muffin liners!
Combine Sweetener And Oil
Mix the sweetener and oil (or butter) in your large bowl. This will be the mixing you are going to use to make the entire batter in.
In that same bowl, beat the eggs. Use an electric mixer for this step; it will go so much faster.
Then, add the shredded zucchini, cocoa, and vanilla. Your batter should be very thin at this point.
Mix Together Dry Ingredients
Mix the rest of the ingredients together in a smaller mixing bowl. This way, they will be well combined before you add them to the rest of the batter.
Add Dry Ingredients To The Rest Of The Batter
Slowly add the dry ingredients to the rest of the batter in the large mixing bowl. Scrape the bottom and sides of the bowl to make sure they all mix well.
Bake The Muffins
Finally, pour the muffin batter into your prepared muffin pan. Bake them until you insert a toothpick into the middle, and it comes out clean.
️ Serving suggestions
These zucchini muffins are incredibly versatile! You can enjoy them as a dessert, part of a healthy breakfast, or even with your lunch. Here are a few ideas for each part of the day.
If you are going to eat them for breakfast, serving them with a high-protein recipe like this crustless quiche is a great way to complete the meal.
Or, add them to your lunch with this Mexican zucchini ground beef skillet. Together, this meal helps you use up lots of zucchini.
When I just want a quick snack, I will grab one of these muffins and some crunchy radish chips. They make a sweet and salty snack!
Make them into mini muffins and top them with frosting for a dessert. You can even add some mini chocolate chips. It's the perfect treat for chocolate lovers!
If you're looking for more of a chocolate cake, you could try my keto chocolate cake recipe. It's the best low-carb cake ever!
Before we get to the printable recipe card for these zucchini muffins, here are some questions people often have about how to make gluten-free keto muffins.
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 sweetbreads 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!
Yes, you can definitely add dark chocolate chips to these chocolate muffins. Just make sure you track the carbs and only use sugar-free chocolate chips.
If you can't eat them all, you can freeze the rest for later. They can be frozen for up to 6 months. Just thaw them in the refrigerator before serving.
If you want a cupcake, you can certainly add vanilla or low-carb chocolate buttercream frosting to the top. I also have a delicious gluten-free zucchini spice cupcake recipe with cream cheese frosting that's also very popular!
If you enjoy these gluten-free chocolate zucchini muffins, then I have more muffin recipes you should try next! They are some of my favorites.
- Coconut Flour Turmeric Muffins only have four ingredients and have a bold and different flavor that breaks you out of the ordinary.
- Peanut Butter Keto Chocolate Chip Muffins taste like a fun childhood dessert and are perfect for parties.
- Keto Ham And Cheese Frittata Muffins are a savory breakfast recipe you can take with you on the go.
- Low-Carb Carrot Cake Muffins have a scrumptious cream cheese filling.
- Healthy Banana Muffins are high in fiber, low in carbs, and big on taste!
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Chocolate Zucchini Muffins
- 5 eggs
- ¾ cup low carb sugar substitute I used ¼ cup Pyure & ¼ teaspoon 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 179 [carbohydrates] => 6.1 [protein] => 3.8 [fat] => 15.9 [saturated_fat] => 6.8 [monounsaturated_fat] => 1 [cholesterol] => 89 [sodium] => 235 [potassium] => 75 [fiber] => 3.3 [sugar] => 1.3 [vitamin_a] => 400 [vitamin_c] => 2.5 [calcium] => 40 [iron] => 1.6 [serving_unit] => muffin )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
First published on August 24, 2012. Post updated on August 17, 2021, with new images and additional recipe information.
These were absolutely delicious! No bitter aftertaste like some chocolate muffins or "mug cakes" and the texture was light and fluffy, but substantial. No egg or zucchini flavor at all. I had to resist eating two when they were warm out of the oven. I used mini zucchini because they have no seeds. I did NOT squeeze out the moisture in a cheesecloth because the recipient indicate to do so, and the moisture was perfect in the finished product. I used a mixture of 1/2 cup Stevia, 1/4 cup Xylitol. Just sweet enough! I added a handful of sugar free chocolate chips too. Easy recipe, all pantry ingredients on hand, you just need the zucchini! Thank you for another fabulous recipe!
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?
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.
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!!
It would be a little more than 1/3 cup (0.375 cup).
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?
Melted works best. I added that to the recipe.
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!
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!)
Yes! Using the foil liners is so much better than paper. The muffins don't stick at all!
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
If it's net carbs, the erythritol has already been subtracted.
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?
I typically replace some of the almond flour for whey protein to lighten things up.