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!
Amazing! Delicious & healthy muffins! Thanks!
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