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!
Have you ever tried baking with zucchini? It makes your baked goods turn out super moist, plus it’s a great way to sneak some healthy veggies into a yummy treat.
If you’ve never tried it before, these chocolate zucchini muffins are a perfect opportunity! They have a rich, almost fudgy texture with some chocolate chips sprinkled in to really take them to the next level.
These muffins are so delicious, you may be surprised to find out they’re keto-friendly, dairy-free, and gluten-free! And they can be ready in about 40 minutes flat.
How to make zucchini muffins
Ready to see how easy it is to whip up a batch of healthy chocolate muffins?
Step 1: 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).
Step 2: Using a cheesecloth or a clean kitchen towel, press the excess water out of the grated zucchini.
Step 3: In a large mixing bowl, whisk together the eggs, sweetener, oil, and zucchini.
Step 4: In a separate mixing bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Mix well until no lumps remain.
Step 5: Add the wet ingredients to the dry ingredients and mix until well-combined.
Step 6: Fold in the chocolate chips.
Step 7: Pour the batter evenly into the prepared muffin pan.
Step 8: Bake for 20 minutes or until a toothpick comes out clean.
Step 9: Allow the muffins to cool for 10 minutes before removing them from the pan.
How easy was that? The hardest part is giving them time to cool before you dive in!
Should you peel zucchini for muffins?
Nope, you do NOT need to peel your zucchini before grating. You can skip that tedious step altogether!
While zucchini skin may seem tough, it will break down considerably during the baking process. You won’t be able to notice it at all when you’re eating your muffins.
In fact, the most important part about working with zucchini has nothing to do with the skin. It has to do with the water content!
Properly draining your zucchini ensures your muffins won’t turn out soggy. Simply use a cheesecloth or clean dish towel to squeeze out the excess water, and you’ll have perfectly moist muffins.
Zucchini chocolate muffins are a great way to meal-prep for the week. They can be enjoyed as a grab-and-go breakfast, afternoon snack, or healthy dessert!
Simply store the muffins in an airtight container in the refrigerator. They will stay fresh for up to five days.
Other low-carb baking recipes
Watching your carbs doesn’t mean you have to cut baked goods out of your diet. With a few ingredient swaps, you can enjoy all your favorites without worrying about spiking your blood sugar! Here are a few recipes I think you’ll enjoy:
You can also check out my roundup of 10 low-carb muffin recipes for even more delicious inspiration.
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Zucchini Muffins (Low-carb)
- 3 large eggs (whisked lightly)
- ¼ cup granulated Stevia
- ¼ cup + 1 tablespoon oil (can substitute butter)
- 6 ounces grated zucchini
- 6.5 ounces almond flour
- 1 ounce cocoa powder
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 3 ounces sugar-free chocolate chips
- 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.
I am not a fan of chocolate muffins, although I do like zucchini muffins a lot. Is there any changes (additions/subtractions) in the recipe if the cocoa powder is left out. Will substitute white chocolate chips for regular chocolate chips.
Louisette Stocco says
That a very good muffin Tk you
Tari Deiters says
I want to try this recipe, but having to convert everything from ounces to normal measuring amounts for recipes I am used to is putting me off.
Tobias Oerum says
You don’t have to. There is a converter right beneath the ingredients list. Just click on “metric” and it converts everything for you.
Just made these for my diabetic husband (Well, and for me too, because I’m trying to cut down on my carbs as well). I didn’t have a couple of the things on hand so had to make a few modifications, but I’ll pick up the sugar-free chocolate chips for next time.
I had an erythritol monk fruit blend sweetener, so I used that instead of the Stevia and then added 1.5 oz slivered almonds and 1.5 oz semi-sweet chocolate chips. I do like the crunch that the slivered almonds gives.
The texture of the muffins is great and I’m looking forward to trying this recipe again using the sugar-free chips! Thank you for posting this recipe!