Low-Carb Chocolate Zucchini Muffins

A Keto Dessert
A Keto Dessert
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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 oil or olive oil
1 oz Chocolate unsweetened baking, chopped
6 Large eggs
½ tsp Vanilla
½ tsp Stevia glycerite
¼ cup Chocolate chips sugar-free

Nutritional information


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:

Ingridiens for Low-Carb Chocolate Zucchini Muffins

Steps to make Low-Carb Chocolate Zucchini Muffins


Preheat oven and prepare muffin tin

Preheat an oven to 350 °F and spray a muffin tin with baking spray.


Grate zucchini


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.


Combine dry ingredients


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.


Melt oil and chocolate


In a microwave safe bowl, melt together 4 ounces coconut oil and 1 ounce chopped chocolate at 30-second intervals.


Combine wet and dry ingredients


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.


Add zucchini


Using your hands, squeeze out the excess moisture from grated zucchini and add zucchini to the bowl. Mix well until combined.


Fill muffin tin


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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Amazing! Delicious & healthy muffins! Thanks!

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