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Closeup of zucchini muffins on a white serving tray

Zucchini Muffins (Low-carb)

These chocolate zucchini muffins have a rich, fudgy texture that is oh-so-satisfying. You’d never guess they’re keto-friendly, dairy-free, and gluten-free!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy-free, gluten-free, low carb, low-carb muffins, zucchini muffins
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 10
Calories 184kcal



  • Line your muffin pan with 12 muffin papers, spray the inside with cooking spray, then set aside. Preheat your oven to 350°F (180°C).
  • Using a cheesecloth or a clean kitchen towel, press the excess water out of the grated zucchini.
  • In a large mixing bowl, whisk together the eggs, sweetener, oil, and zucchini.
  • In a separate mixing bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Mix well until no lumps remain.
  • Add the wet ingredients to the dry ingredients and mix until well-combined.
  • Fold in the chocolate chips.
  • Pour the batter evenly into the prepared muffin pan.
  • Bake for 20 minutes or until a toothpick comes out clean.
  • Allow the muffins to cool for 10 minutes before removing them from the pan.


This recipe is for 10 muffins.
For a more cake-like texture, bake the muffins for a few extra minutes.
Muffins can be stored in an airtight container in the refrigerator for up to 5 days.


Serving: 1muffin | Calories: 184kcal | Carbohydrates: 9.8g | Protein: 10.2g | Fat: 13.4g | Saturated Fat: 3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 55.5mg | Sodium: 172.3mg | Potassium: 196.6mg | Fiber: 2.2g | Sugar: 0.8g | Net carbs: 7.6g