- 5 oz Zucchini
- ¾ cup Coconut flour
- ½ cup Low-carb sugar
- ¼ cup Unsweetened cocoa powder
- 1 tbsp Baking powder
- ½ tsp Instant coffee granules
- ¼ tsp Xanthan gum
- ¼ tsp Salt
- 4 oz Coconut oilor olive oil
- 1 oz Chocolateunsweetened baking, chopped
- 6 Large eggs
- ½ tsp Vanilla
- ½ tsp Steviaglycerite
- ¼ cup Chocolate chipssugar-free
Low-Carb Chocolate Zucchini Muffins
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:
Steps to make Low-Carb Chocolate Zucchini Muffins
1 | Preheat oven and prepare muffin tin | |
2 | Grate zucchini | 2 |
3 | Combine dry ingredients | 1 |
4 | Melt oil and chocolate | 1 |
5 | Combine wet and dry ingredients | 2 |
6 | Add zucchini | 1 |
7 | Fill muffin tin | 3 |
8 | Bake | 15 |
9 | Serve | |
Recipe Reviews
Amazing! Delicious & healthy muffins! Thanks!
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