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a close up of a low carb chocolate zucchini muffin

Low Carb Chocolate Zucchini Muffins

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.

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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