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 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!
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 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 In Low-Carb Chocolate Zucchini Muffins
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.
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.
How To Make Healthy Chocolate Zucchini Muffins
The process 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 Tin
First, grease the muffin tin. 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 cupcake liners!
Combine Sweetener And Oil
Mix the sweetener and oil (or butter) in your large mixing bowl. This will be the bowl 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 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 tin. Bake them until you insert a toothpick into the middle, and it comes out clean.
What To Serve With Keto Zucchini Muffins
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, serve them with a high-protein recipe like this crustless quiche.
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!
Frequently Asked Questions About Gluten-Free Chocolate Zucchini Muffins
Before we get to the printable recipe card, here are some questions people often have about how to make gluten-free keto muffins.
Can you make them into bread instead of muffins?
Yes, you can use this exact recipe to make bread.
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.
What is the best way to reheat the muffins?
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!
Can I add chocolate chips to these gluten-free chcocolate zucchini muffins?
Yes, you can definitely add chocolate chips to these chocolate muffins. Just make sure you track the carbs and only use sugar-free chocolate chips.
How do you make this more of a cupcake?
This gluten-free chocolate zucchini muffins recipe is a keeper for me. If you’re looking for more of a chocolate cake, you should try this recipe. It’s the best chocolate cake ever!
If you want a cupcake, you can certainly add chocolate or vanilla frosting to the top. And, I have a delicious low-carb, gluten-free zucchini spice cupcake recipe here. It’s also very popular!
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.
More Low-Carb Muffin 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.
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.
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.
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.
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
Net Carbs: 2.8 g | % Carbs: 6.6 % | % Protein: 9 % | % Fat: 84.4 % | SmartPoints: 7
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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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First published on August 24, 2012. Post updated on August 17, 2021, with new images and additional recipe information.