Yield: 12 muffins

Keto Chocolate Zucchini Muffins

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.

Prep Time 10 minutes
Cook Time 24 minutes
Additional Time 5 minutes
Total Time 39 minutes


  1. Preheat oven to 350° (180°C). Line a cupcake pan with 12 paper liners; set aside.
  2. In a large bowl, whisk almond flour, cocoa, salt, and baking powder.
  3. Add the coconut oil, maple flavored syrup, and eggs, and mix until well combined.
  4. Stir in the shredded zucchini.
  5. If desired, stir in chocolate chips.
  6. Spoon batter into your paper liners.
  7. Bake for 22-24 minutes or until the center is set.
  8. Remove from the oven and let cool for 5-10 minutes before serving.
  9. 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:



Serving Size:

1 muffin

Amount Per Serving: Calories: 169Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 117mgCarbohydrates: 10gNet Carbohydrates: 2.5gFiber: 7.5gSugar: 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.