Gluten-Free Chocolate Zucchini Muffins (No Sugar Added)

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.

Ingredients

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.

Eggs

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.

Sweetener

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!

Butter

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.

Cocoa Powder

Use unsweetened cocoa powder in your muffins! Alternatively, you could use dark chocolate powder as a replacement.

Baking Spices

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.

Zucchini

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.

Quick tips

• 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.

Instructions

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.

Beat Eggs

In that same bowl, beat the eggs. Use an electric mixer for this step; it will go so much faster.

Add Zucchini

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!

FAQs

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.

Related recipes

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!

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Chocolate Zucchini Muffins

4.62 from 13 votes

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

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Course: Breakfast, Snack

Cuisine: American

Print Pin Review Recipe Save Recipe View Collections

Servings: 12 muffins

Calories: 179

Video

Ingredients

• ▢ 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

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 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.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1muffin | Calories: 179 | Carbohydrates: 6.1g | Protein: 3.8g | Fat: 15.9g | Saturated Fat: 6.8g | Monounsaturated Fat: 1g | Cholesterol: 89mg | Sodium: 235mg | Potassium: 75mg | Fiber: 3.3g | Sugar: 1.3g | Vitamin A: 400IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.6mg

Additional Info

Net Carbs: 2.8 g | % Carbs: 6.6 % | % Protein: 9 % | % Fat: 84.4 % | SmartPoints: 7

Values

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.

Copyright

© LowCarbYum.com - 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.

First published on August 24, 2012. Post updated on August 17, 2021, with new images and additional recipe information.