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Low Carb Chocolate Zucchini Muffins 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!

low carb chocolate zucchini muffins on a wire rack

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!

 

little girl making low carb muffins

 

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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.

 

low carb muffins in yellow wrappers on a cooling rack

 

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:


HOW TO MAKE LOW CARB MUFFINS VIDEO

5 from 3 votes
a close up of a low carb chocolate zucchini muffin
Low Carb Chocolate Zucchini Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These Low Carb Muffins are chocolatey and full of zucchini.  They are an easy way to get some extra veggies into your kids diet and they are perfect as an after school snack.

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Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 9 muffins
Calories: 117 kcal
Ingredients
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

⭐ Did you make this low carb muffin recipe?  Tag me on Instagram so I can see!  @lowcarbwithjennifer

 

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! #lowcarb #keto #lowcarbrecipes #ketorecipes

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    • Colleen
    • September 14, 2018
    Reply

    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
      • September 14, 2018
      Reply

      So glad you liked it!

    • Lydia
    • September 10, 2018
    Reply

    Could I use stevia instead of swerve?

      • jenniferbanz
      • September 10, 2018
      Reply

      You can but you would need much less

    • MT
    • August 23, 2018
    Reply

    Approximately how many cups of grated zucchini would that be?

      • jenniferbanz
      • September 8, 2018
      Reply

      1 cup

    • Robin
    • August 21, 2018
    Reply

    Do your store these in a container on the counter or fridge? Do these freeze well?

      • jenniferbanz
      • August 22, 2018
      Reply

      I would store them in the fridge. They freeze very well!

    • Kelly
    • August 15, 2018
    Reply

    Do you think unsweetened vanilla almond milk would work in place of the heavy cream ?

      • jenniferbanz
      • August 16, 2018
      Reply

      That should work just fine

    • Sara
    • August 13, 2018
    Reply

    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
      • August 14, 2018
      Reply

      So glad you liked them! My kids love the, too!

    • ALICE I ALLEN,
    • July 11, 2018
    Reply

    If I choose to use sugar, do I go with the 1/2 cup? How much zuchinni…..1 cup or maybe two?
    Thanks

      • jenniferbanz
      • July 16, 2018
      Reply

      Yes, 1/2 cup…and probably less than 1 cup of zucchini.

    • maryann denobrega
    • July 11, 2018
    Reply

    Absolutely delish. Thank you

    • Miriam Zappala
    • February 26, 2018
    Reply

    Hello
    I was wondering if I can use almond flour instead of coconut flour?
    Thank you

      • jenniferbanz
      • February 28, 2018
      Reply

      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.

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