Moist, rich, and studded with chocolate chips, these keto chocolate zucchini muffins are the fluffiest, sweetest breakfast in town!
Keto Chocolate Zucchini Muffins Video Tutorial
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There’s a New Cupcake in Town.
I recently saw a t-shirt that said “Muffins are just ugly cupcakes”. And it made me think. Do I agree? Maybe. Do I care? Nope. Are they every bit as delicious? Yup. Do I feel less guilty having a muffin for breakfast? Totally.
So, in my mind, even if they aren’t decorated in frosting, muffins are superior. Said it. (Now I’m making a t-shirt.)
Take these low carb chocolate zucchini muffins for example. THEY HAVE VEGGIES IN THEM. So any guilt I felt about incorporating them into my first meal of the day has totally vanished into a chocolate-covered state of bliss. Plus, they’re fluffy, pillowy, and perfectly sweet. AND they’re low carb/sugar free. AND they come together in 15 minutes of prep. AND they make great meal prep.
So cupcakes, I love you, but I love these keto chocolate zucchini muffins more. Now excuse me, I’ve got a fresh batch in the oven and it’s breakfast time! 🧁💚 – Linds x
Important Ingredient Notes
New to baking keto desserts? There may be some new friends on this list, but fear not, all my recipes use a combination of the same ingredients. All of which are easy to find and work with. Here are some tips:
- Zucchini, which we’ll shred using a box grater. (Psst–zucchinis are my favorite low carb veggie. See a handful of ways I use it in this zucchini noodles article–you can make everything from lasagna to fettuccini, to enchiladas)
- Almond flour – Important tip here: make sure you grab a bag of fine-grain almond flour. Almond meal and coarse-grained keto flour don’t have the same delicate texture as wheat and will affect the outcome of your low carb chocolate zucchini muffins. I love Bob’s Red Mill, Trader Joe’s, or Costco brands for this.
- NOW powdered psyllium husk – This adds fluff to our almond flour chocolate zucchini muffins. Now, the problem I see most often with keto baking is using the wrong brand of psyllium husk. USE NOW! Each product absorbs liquid differently and will add a different amount of fluff. Some products can even turn your baked goods blue/purple. So trust me here.
- Cocoa powder – I prefer dutch process cocoa powder as it’s significantly less bitter
- Baking powder
- Swerve/Lakanto – both of these keto sweeteners are erythritol based and can be used as a 1:1 swap with traditional sugar. Feel free to use a different brand of erythritol, or even allulose, just know they’re 70% as sweet.
- Water – psyllium husk needs water to add fluff to recipes, so we’ll be adding quite a bit to get these low carb chocolate zucchini muffins nice and fluffy.
- Avocado or vegetable oil – any mild tasting oil will do.
- Sugar free chocolate chips – I prefer Lily’s chocolate chips (super affordable at Walmart!)
How to Make Keto Chocolate Zucchini Muffins:
- Shred zucchini using a large cheese grater.
- Place zucchini in paper towels and squeeze to remove liquid.
- In a large bowl, combine dry ingredients.
- Add wet ingredients and stir to combine.
- Fold in zucchini and chocolate chips.
- Divide batter into your prepared muffin pan and sprinkle chocolate chips on top. Bake oven for 26-29 minutes.
Reheat + Freezing Tips
Sugar alcohols are amazing, but, when cool, they tend to have a gritty texture. This is because sugar alcohols have a tendency to recrystallize back to their granular state — Which is why low carb baked goods often taste best fresh from the oven.
The solution to this is simple: give your leftovers a quick zap in the microwave before diving in.
- Make keto chocolate zucchini bread instead by pouring this batter into an 8″ bread pan and baking it for 55-65 minutes.
- Skip the cocoa powder + chocolate chips for more traditional keto zucchini muffins.
- Add a frosting — my keto cream cheese frosting would be amazing here.
- Add a bit of crunch by sprinkling keto nuts on top.
More Keto Dessert Recipes
Keto Chocolate Zucchini MuffinsPrint Recipe Pin Recipe
- 1 Zucchini (note 1)
- 1 1/4 Cups Almond Flour (note 2)
- 1/4 Cup NOW Powdered Psyllium Husk (note 3)
- 1/4 cup cocoa powder
- 2 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1 Cup Swerve/Lakanto granular (note 4)
- 1/4 cup Water
- 3 Eggs whisked
- 2 Tablespoons avocado or vegetable oil
- 1/4 Cup Sugar Free Chocolate Chips (note 5)
- Prep. Preheat oven to 375 F and line muffin tin pan with muffin liners. Shred zucchini (1) using a large cheese grater and measure 1/2 cup. Discard the rest. Place zucchini in paper towels and squeeze to remove as much liquid as possible.
- Combine. In a large bowl, combine almond flour (1 1/4 cup), psyllium husk (1/4 cup), cocoa powder (1/4 cup), baking powder (2 teaspoons), salt (1/4 teaspoon), and erythritol (1 cup). Add water (1/4 cup), eggs (3), and avocado oil (2 tablespoons), and stir to combine. Fold in the zucchini and sugar free chocolate chips (1/4 cup).
- Bake. Evenly divide the batter into your prepared muffin pan. Sprinkle additional chocolate chips on top, and press to adhere. Bake in preheated oven for 26-29 minutes. Enjoy!
Fans Also Made These Low Carb Recipes:
- Zucchini - it's important to remove as much liquid as you can with towels from the zucchini, otherwise, your muffins will have a gummy texture.
- The flour - For a texture most similar to wheat flour, purchase fine-grained almond flour, (Bob's Red Mill, Trader Joe's, or Costco brand).
- The psyllium husk - This recipe has only been tested with NOW psyllium husk -- each brand absorbs liquid differently and will yield different results.
- The sweetener - If using a different brand of erythritol, know that it's 70% as sweet as Swerve/Lakanto, and you'll want to adjust accordingly.
- The chocolate - My favorite brand of sugar free chocolate chips are Lily's-- the best prices I've found are at Walmart.
- Cocoa Powder - I much prefer dutch process cocoa powder as it’s less bitter.