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
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 omit if using salted butter
- 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.
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Notes
Erythritol per muffin (using 1/4 cup Pyure): 2g
Nutrition
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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Sherry says
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 says
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 says
Yes! Using the foil liners is so much better than paper. The muffins don’t stick at all!
Rebecca Mills says
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 says
If it’s net carbs, the erythritol has already been subtracted.
Rene says
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 says
I typically replace some of the almond flour for whey protein to lighten things up.
Marissa Tabak says
These muffins turned out delicious! Super moist, and hard to tell there’s no ‘real’ sugar in them. How long do they stay fresh in the fridge? Will they keep in the freezer?
Lisa says
They keep for a few months in the freezer and about a week in the refrigerator.
Carole Hodgkiss says
Could honey, sugar, or maple syrup be used for sweeteners and in what measurements?
Lisa says
Yes. You can use a high carb sweetener instead in the same amount.
Erica says
For the sweetener, I was thinking half swerve granular and half stevia… any idea on how much of each I’d use in that case?
Lisa says
You can use 1/2 cup of Swerve and 1/4 teaspoon of stevia concentrated powder. (for liquid stevia, you’ll likely need about 1/2 teaspoon)
DawBee says
Just baked these tonight and they are super delicious! Love them 🙂 Super moist and full of flavour. Only thing that I did differently was that I added pecans which went fantastically with the chocolatey goodness. Thanks for posting this tasty recipe!
Lisa says
You’re welcome!
Moira says
Hi!
Are the nutrition facts based on the use of butter or coconut oil? Thanks!
Lisa says
Butter
Christina Anaya says
These muffins were absolutely amazing! I did not have any almond flour so I used all coconut flour, used unsalted butter instead of coconut oil and I even threw some toasted chopped pecans and threw some sugar free chocolate chips on the top. I also used Truvia instead of Swerve. This was my first time making the kind of muffin and I will definitely be making them again. Thanks so much for the recipe.
Lisa says
Good to know coconut flour worked. Usually, you need to use less and up the eggs and liquid if switching.
Christina Anaya says
Do you know if o would be able to use one cup of coconut flour and omit the 1/2 cup of Almond flour since I don’t have any? Thank you!
Lisa says
I do know that replacing almond flour with coconut flour will require a lot less and you need to add more liquid and about double the eggs.
Debbie Dunn says
These muffins are some of the best thing I have ever tasted. I added 1 teaspoon of SteviaLeaf chocolate flavoring to mine. Thanks for a great recipe!
Lisa says
The extra chocolate flavor is a great add!
Erica Middleton says
I made this in a loaf pan and increased the baking time to 45 minutes. Simply delicious! I really enjoy your recipes Lisa. Thank you so much for taking the time to share them. Your site has been my go to site since I began my keto journey.
Lisa says
You’re welcome. I really need to try this as a loaf!
Pippa says
We found them really salty . The colour and texture was nice but the flavour was overpowered by the salt.
Lisa says
Added a note to omit the salt if using salted butter. Coconut oil is not salted and would likely need the extra salt, but regular butter wouldn’t. I make them with coconut oil.
Fleda McCoy says
I want to try this recipe but I don’t want “salty”. I’m wondering, did you add the measure of salt or omit it? Salted butter or regular? I’m Trying to adjust so I’m not dissatisfied!
Lisa says
I used coconut oil and added in the salt.
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!!! 😁
Lisa says
Thanks for catching that!
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.