Easy Keto Chocolate Zucchini Muffins! A tender and decadent chocolate muffin recipe made with zucchini and almond flour.
These sweet keto muffins are the perfect gluten-free, dairy-free treat that you can enjoy any time of day.
If you love baking chocolatey keto recipes, you’ll also enjoy our low carb chocolate chip muffins.
If you’re a fan of pumpkin, you’ll also love our low carb pumpkin muffins filled with chocolate chips.
Keto Chocolate Zucchini Muffins
Is there anything better on a busy morning than a healthy and filling breakfast treat? These keto chocolate zucchini muffins are a dressed up version of our keto chocolate muffins recipe.
They’re filled with grated zucchini and made with almond flour, so you’ll feel good knowing that they’re packed with essential vitamins and other basic nutrients.
When you have a growing and active family, a little meal prepping can save you tons of time during the week.
I love that I can bake a batch or two of these low carb muffins in just over a half hour from start to finish.
Having fresh muffins on hand is a convenient way to make sure that everyone gets a nutritious breakfast.
Baking with Zucchini
Like pumpkin, zucchini is a vegetable that is super versatile in recipes. Its mild flavor allows it to blend into both sweet and savory dishes, and a little goes a long way.
It makes a delicious roasted side dish or low carb replacement for pasta, and it adds moisture and nutrients to baked goods.
With just a few fresh zucchinis and a little time, you can have breakfast, dinner, and snacks prepped for the week with minimal effort.
Thanks to its high water content, zucchini gives these keto chocolate muffins the most decadent, soft texture.
Every part of the zucchini is edible, so there’s no need to peel it before baking. Simply wash your zucchini and pat it dry with a towel, then grate it as finely as possible.
There’s no need to squeeze out any excess water – keto baking recipes often call for course non-wheat flours like coconut or almond flour, so they need all the moisture they can get.
Making Muffins with Almond Flour
One thing to remember is that almond flour is not a 1:1 substitute for wheat flours.
In a recipe that contains a watery ingredient like zucchini, it’s important to make sure that you’re following the recipe exactly, and too much or too little almond flour will change the texture of your baked goods.
Always spoon your almond flour into your measuring cup, then level it off with the handle of your spoon or a butter knife.
How to Make Keto Chocolate Zucchini Muffins
Baking low carb recipes doesn’t have to be intimidating. It only takes a few simple steps to make these sweet and healthy keto zucchini muffins.
- In a large mixing bowl, whisk almond flour, cocoa powder, salt, and baking soda.
- Add melted coconut oil, maple flavored syrup, and eggs, and mix until well combined.
- Add shredded zucchini, and if desired, fold in sugar free dark chocolate chips.
- Mix until well combined.
- Spoon batter evenly into a muffin tin with paper liners, and bake as directed.
- Cool before serving.
These numbered steps match the numbered photos and are for illustration purposes. For the complete list of ingredients and instructions please see the recipe below.
Keto Sugar Substitutes for Baking
I like using a sugar free maple flavored syrup in my low carb recipes because it adds extra moisture and a hint of extra flavor.
I always keep it on hand so it’s easy for me to grab when I’m in a pinch while baking. If you prefer to use a different keto friendly sweetener, you can substitute whatever you prefer.
Lakanto offers several 1:1 substitutes for sugar that are ideal for baking. You could also try granulated stevia, erythritol, or monkfruit in your favorite brand.
The sugar free dark chocolate chips in this low carb chocolate zucchini muffin recipe are optional, but they add a hint of additional sweetness and an irresistible texture in every bite.
Ingredients you’ll always find in our pantry:
Did you try this keto chocolate zucchini muffin recipe? Please come back and share your thoughts in a comment below.
- 2 cups almond flour (or almond meal)
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted and cooled (or your oil of choice)
- 1/4 cup sugar free maple flavored syrup (or granulated sweetener)
- 3 large eggs, room temperature
- 3/4 cup shredded zucchini
- 1/2 cup sugar free dark chocolate chips (optional)
- Preheat oven to 350° (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large bowl, whisk almond flour, cocoa, salt, and baking soda.
- Add the coconut oil, maple flavored syrup, and eggs, and mix until well combined.
- Stir in the shredded zucchini.
- If desired, stir in chocolate chips.
- Spoon batter into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature for up to two days.
- Spoon the almond flour into the measuring cup, then level.
- You can use your sweetener of choice.
- You can use your oil of choice in these keto zucchini muffins.
- To make a keto chocolate zucchini loaf, spoon the batter into a small parchment lined loaf pan and bake for 30-35 minutes, or until the center is set.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 247Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 117mgCarbohydrates: 14gNet Carbohydrates: 7gFiber: 7gSugar: 11gProtein: 6g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.