These chocolate low carb muffins made with coconut flour have lots of zucchini and are an easy and healthy way to get some extra veggies in your kids diet. Chocolate Zucchini muffins make a great lunch box treat too!
These Low Carb Muffins are chocolatey and stuffed with zucchini, but no one will ever know! Chocolate Zucchini muffins are an easy and delicious way to get some extra veggies into your diet…and your kids diet! My kids love these muffins and they love to help me make them too! They are perfect as an after school snack or they would be great in lunch boxes too!
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I was raised in the south and that meant a slew of baked quick breads from my grandma. I loved her warm banana bread and her yummy zucchini bread that she made on a regular basis. I still bake my kids banana bread now. My favorite recipe is Janet’s Rich Banana Bread, except I halve the sugar, mash the bananas, and skip the walnuts. I personally love my banana bread with walnuts, but my kids do not! Since I make that one for my kids, I’m nice and leave out the walnuts.
Now that I have been eating low carb (lowish sugar for my kids), I have been skipping the banana bread and opting for these yummy low carb muffins! I need to try this low carb banana bread from Wholesome Yum though. It looks amazing!
These low carb muffins are so moist and I love that they use coconut flour instead of almond flour. Almond flour is so expensive! They were super easy to make too.
Home Cook Tip
Spray your muffin liners with non-stick spray. These low carb muffins are so moist that they tend to stick to the paper if you don’t spray. Also, use a box grater to easily shred your zucchini and there is no need to drain the zucchini after you shred it! These really shred up in a flash!
Some other chocolate recipes on the blog:
- Keto Chocolate Cake
- Chocolate Bark with Bacon and Almonds
- Keto Mug cake
- Low Carb Chocolate Chip Cookies
- Sugar Free Chocolate Pie
HOW TO MAKE LOW CARB MUFFINS VIDEO
Low Carb Chocolate Zucchini Muffins
INGREDIENTS
- 1/2 cup Coconut flour (Click here to see the brand I like best)
- 3/4 tsp baking soda
- 2 tbsp cocoa powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 2/3 cup Granular Sweetener (Click here to see my favorite)
- 2 tsp vanilla extract
- 1 tbsp oil
- 1 medium zucchini, grated
- 1/4 cup heavy cream
- 1/3 cup Sugar free Chocolate Chips (Click here to see my favorite brand)
INSTRUCTIONS
- Preheat the oven to 350F
- Line a 12 cup muffin tin with 9 cupcake liners and pray the inside of the liners with cooking spray
- In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.
- In a separate bowl, combine the eggs, vanilla, oil, cream, and zucchini.
- Add the wet ingredients into the dry and stir until combined. Fold in the chocolate chips.
- Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.
- Remove from oven and let cool in the pan.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- These are very moist muffins so you will need to spray the inside of the muffin liners with cooking spray
- The zucchini is really easy to grate with a box grater and it doesn't need any water squeezed out of it.
- Add a few extra chocolate chips to the tops of the muffins before baking
NUTRITION
⭐ Did you make this low carb muffin recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Sue McKinney says
I made this recipe last night….OMG these muffins are delicious! I took some to work and my friends loved them. I modified the recipe a little by omitting the nutmeg and replacing the heavy cream with unsweetened vanilla almond milk instead. It reduced the fat and calories and added a great flavor! Love that these muffins are low in fat and carbs and have protein and fiber!!!!
Gloria Badillo says
These are delicious! I added walnuts and doubled the recipe to share at work, thank you!
jenniferbanz says
Walnuts sound delicious!
Dawn says
This recipe looks amazing, and I want to make it tomorrow. But I do have one question regarding grated Zucchini: Do you squeeze the juice out of it, or do you use everything from that one medium sized zucchini in the recipe?
jenniferbanz says
No need to squeeze out any liquid. Everything from the one medium zucchini
Sandy says
Excellent recipe!! I used monkfruit sweetener and chopped up some unsweetened chocolate instead of the chips but otherwise made as directed! These are addicting!!!
jenniferbanz says
I like to use chopped up chocolate sometimes, too. Thank you so much for the review!
Julie says
Yum! I made lots of lots of subs, but used the basic recipe. The muffins were truly bread-like, moisture was perfect. Here is my list of subs: –1/4 c coconut flour + 1 c almond flour –3 tbsp cacao powder –used bochasweet & swerve (to make a total of 2/3 cups) –2 tbsp oil (to help with moisture if you add extra fiber items) –1/2 c heavy cream (if you use extra fiber items)…. extra fiber items: 2 Tbsp chia seeds (soak in cream before mixing with wet ingredients) and 1 Tbsp oat fiber (mixed with dry stuff).
Mary says
Julie, I used all your subs except for the chia seeds and this was the best low carb treat I have ever tasted!!! Thanks for your input!
Kim says
EXCELLENT!! Used coconut sugar, unsweet alm milk in place of heavy cream, coconut flour and Lily mini choc chips.
Used subs but same measuenents as recipe. BEST muffins ever!! My local Big Lots has coc. flour and sugar cheap, cheap.
Mary Beth says
Can these be done in a mini muffin pan?
jenniferbanz says
That will work! Just check them after about 10-15 minutes
Diane says
Do you know about how many carbs per muffin?
jenniferbanz says
5.6 net carbs
Diane Karpov says
I made as instructed-delicious
Sully Cardona says
How much splenda could I use for this recipe if I dont have Swerve?
jenniferbanz says
I would use the same amount of Splenda. They are both 1 for 1 sugar substitutes.
Colleen says
Love this recipe! I made it exactly as instructed. I’ll definitely use this one again. Could you please enter the nutritional information into My Fitness Pal so we can track them? I couldn’t find it there.
Thank you again!
jenniferbanz says
So glad you liked it!
Lydia says
Could I use stevia instead of swerve?
jenniferbanz says
You can but you would need much less
MT says
Approximately how many cups of grated zucchini would that be?
jenniferbanz says
1 cup
Robin says
Do your store these in a container on the counter or fridge? Do these freeze well?
jenniferbanz says
I would store them in the fridge. They freeze very well!
Kelly says
Do you think unsweetened vanilla almond milk would work in place of the heavy cream ?
jenniferbanz says
That should work just fine
Belinda says
Did you try with the Slmond milk Kelly? I’m dairy free so was going to do the sub if it works.
Debbie says
I used half cream and half almond milk, plus a little extra almond milk and it was fine. Next time I’ll use coconut milk (carton) and add a bit of coconut.
Sara says
Absolutely delicious! I followed the recipe exactly as stated, and they turned out perfect. Yum! My kids loved them too. I can’t wait to try your other recipes! This one is definitely a keeper!
jenniferbanz says
So glad you liked them! My kids love the, too!
ALICE I ALLEN, says
If I choose to use sugar, do I go with the 1/2 cup? How much zuchinni…..1 cup or maybe two?
Thanks
jenniferbanz says
Yes, 1/2 cup…and probably less than 1 cup of zucchini.
maryann denobrega says
Absolutely delish. Thank you
Miriam Zappala says
Hello
I was wondering if I can use almond flour instead of coconut flour?
Thank you
jenniferbanz says
Almond flour would work but you would need to use more. I’m not sure how much though since I haven’t tested with almond flour.