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
- 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 swerve sweetener
- 2 tsp vanilla extract
- 1 tbsp oil
- 1 medium zucchini, grated
- 1/4 cup heavy cream
- 1/3 cup Lily's chocolate baking chips
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.
Notes
- 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
These are delicious! I added walnuts and doubled the recipe to share at work, thank you!
Walnuts sound delicious!
Excellent recipe!! I used monkfruit sweetener and chopped up some unsweetened chocolate instead of the chips but otherwise made as directed! These are addicting!!!
I like to use chopped up chocolate sometimes, too. Thank you so much for the review!
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).
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!
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.
Can these be done in a mini muffin pan?
That will work! Just check them after about 10-15 minutes
Do you know about how many carbs per muffin?
5.6 net carbs
I made as instructed-delicious
How much splenda could I use for this recipe if I dont have Swerve?
I would use the same amount of Splenda. They are both 1 for 1 sugar substitutes.
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!
So glad you liked it!
Could I use stevia instead of swerve?
You can but you would need much less
Approximately how many cups of grated zucchini would that be?
1 cup
Do your store these in a container on the counter or fridge? Do these freeze well?
I would store them in the fridge. They freeze very well!
Do you think unsweetened vanilla almond milk would work in place of the heavy cream ?
That should work just fine
Did you try with the Slmond milk Kelly? I’m dairy free so was going to do the sub if it works.
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!
So glad you liked them! My kids love the, too!
If I choose to use sugar, do I go with the 1/2 cup? How much zuchinni…..1 cup or maybe two?
Thanks
Yes, 1/2 cup…and probably less than 1 cup of zucchini.
Absolutely delish. Thank you
Hello
I was wondering if I can use almond flour instead of coconut flour?
Thank you
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.