Gluten free chocolate zucchini muffins

Chocolate Zucchini Muffins

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: 12 muffins
Calories: 179kcal
Author: Lisa MarcAurele
How about baking some of your extra garden zucchini into tasty low carb chocolate muffins? They make a nice grab and go snack.
Print Recipe


  • 5 eggs
  • 3/4 cup low carb sugar substitute 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


  • 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.


Makes 12 muffins
Net carbs per muffin: 2.8 g
Erythritol per muffin (using 1/4 cup Pyure): 2g


Serving: 1muffin | Calories: 179kcal | 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


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