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Zucchini Muffins (Low-carb)

Closeup of zucchini muffins on a white serving tray
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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 10

Ingredients 

Instructions

  • 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.

Notes

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.

Nutrition Info Per Serving

Nutrition Facts
Zucchini Muffins (Low-carb)
Serving Size
 
1 muffin
Amount per Serving
Calories
184
% Daily Value*
Fat
 
13.4
g
21
%
Saturated Fat
 
3
g
15
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
2.2
g
Monounsaturated Fat
 
0.8
g
Cholesterol
 
55.5
mg
19
%
Sodium
 
172.3
mg
7
%
Potassium
 
196.6
mg
6
%
Carbohydrates
 
9.8
g
3
%
Fiber
 
2.2
g
9
%
Sugar
 
0.8
g
1
%
Protein
 
10.2
g
20
%
Net carbs
 
7.6
g
* Percent Daily Values are based on a 2000 calorie diet.