These Low-Carb Chocolate Zucchini Muffins are a scrumptious and healthy dessert. This recipe is vegetarian and even happens to be gluten-free, grain-free, nut-free (since coconut is not actually a tree nut), dairy-free, refined sugar-free, and keto. Besides, these decadent muffins are veggie-packed and sweetened with low-carb sugar. For this recipe, I call for a white sugar substitute that is made with only monk fruit extract and erythritol. It contains zero calories, gives a delicious sweetness and necessary texture to baked goods.
These zucchini muffins have an enjoyable coconut flavor and totally hit the sweet spot. While technically a desert, these muffins make a stunning breakfast or healthy snack served with a glass of milk or a cup of tea. Enjoy these chocolatey and moist muffins with delight and free of guilt!
To make the Low-Carb Chocolate Zucchini Muffins, you will need the following ingredients:
Preheat an oven to 350 °F and spray a muffin tin with baking spray.
Use the large holes on a box grater to grate 5 ounces zucchini. Place into a colander and sprinkle with a little salt, mix and set aside.
In a bowl, whisk together ¾ cup coconut flour, ½ cup low-carb sugar, ¼ cup cocoa powder, 1 tablespoon baking powder, ½ teaspoon instant coffee granules, ¼ teaspoon xanthan gum, and ¼ teaspoon salt.
In a microwave safe bowl, melt together 4 ounces coconut oil and 1 ounce chopped chocolate at 30-second intervals.
Add 6 large eggs one at a time to the bowl with dry ingredients. Once the eggs are incorporated, add melted chocolate and oil mixture and mix. Add ½ teaspoon vanilla and
½ teaspoon stevia glycerite and mix to combine.
Using your hands, squeeze out the excess moisture from grated zucchini and add zucchini to the bowl. Mix well until combined.
Divide the batter evenly between muffin cups and then lift the muffin tin a few inches up and gently let it drop down against the counter. Sprinkle chocolate chips on top.
Bake for 15 to 18 minutes. Test with a skewer to make sure the muffins are done. Leave to cool in the pan for 5 minutes before removing.
Cool completely before serving and enjoy!
These Low-Carb Chocolate Zucchini Muffins will satisfy your sweet tooth without sacrificing your diet. Give this recipe a try soon, and please come back to leave a note below. We love hearing from you!
These muffins are super easy and tasty. My kids gobbled them up for breakfast, and I felt proud serving veggies.
Absolutely delicious! Made these for a family brunch, and they vanished in minutes! I was shocked that something so healthy could taste this good. The kids loved 'em, and I felt great serving something nutritious. Definately adding to my regular rotation!
Superb muffins, delicious!
These muffins were a huge hit with my kids. I love how they can enjoy a healthy treat and it's so easy to make. The zucchini taste is hidden well.
These muffins are super easy to make, loved the coconut flavour. Proud to share!
These Low-Carb Chocolate Zucchini Muffins are a new family favorite! I made them for breakfast last week, and my kids gobbled them up without even realizing they were healthy. I love how the coconut flavor shines through and adds a unique twist. Definitely making these again soon!
Delicious! I made these muffins for my kids, and they loved them. Zucchini sneaks in so well, and I didn’t even tell them. Win-win!
These muffins are game changers. So easy yet delish!
Delicious, moist muffins!
Loved these muffins! Made them for kids.
These muffins were a game changer for my Sunday brunch. I was surprised to find my friends enjoying a veggie-packed dessert. The coconut flavor elevated it to a new level of deliciousness and I felt great serving them.
These muffins are amazing! I made them for breakfast and my wife loved the coconut flavor. Easy to make and guilt-free too.
Amazing! Delicious & healthy muffins! Thanks!
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