Low Carb Chocolate Zucchini Muffins These low carb chocolate zucchini muffins are an easy and delicious way to get some extra veggies in your kids diet. They make a great lunch box treat too!

These Low Carb 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!

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 chocolate zucchini muffins!  I need to try this low carb banana bread from Wholesome Yum though.  It looks amazing!

These low carb chocolate zucchini 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 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!

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Low Carb Chocolate Zucchini Muffins

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

These Low Carb Chocolate Zucchini Muffins are an easy way to get some extra veggies into your kids diet and they are perfect as an after school snack.

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 9 muffins

Calories: 117 kcal

Ingredients

• 1/2 cup coconut flour
• 3/4 tsp baking soda
• 2 tbsp cocoa powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/2 cup swerve sweetener
• 2 tsp vanilla extract
• 1 tbsp oil
• 1 medium zucchini, grated
• 2 tbsp heavy cream
• 1/3 cup Lily's chocolate baking chips

Instructions

1. Preheat the oven to 350F

2. Line a 12 cup muffin tin with 9 cupcake liners and pray the inside of the liners with cooking spray

3. In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.

4. In a separate bowl, combine the eggs, vanilla, oil, and zucchini.

5. Add the wet ingredients into the dry and stir until combined.  Fold in the chocolate chips.

6. Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.  

7. Remove from oven and let cool in the pan.

Recipe Notes

for 1 muffin: 117 calories / 7.7g fat / 12.2 carbs / 6.6g fiber / 3.9g protein

1. These are very moist muffins so you will need to spray the inside of the muffin liners with cooking spray
2. The zucchini is really easy to grate with a box grater and it doesn't need any water squeezed out of it.
3. Add a few extra chocolate chips to the tops of the muffins before baking

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