Easy Keto Chocolate Zucchini Muffins! A tender and decadent chocolate muffin made with zucchini and almond flour. These sweet keto muffins are the perfect gluten-free, dairy-free treat for any time of day.
If you love baking chocolatey keto recipes, you'll also enjoy our low carb chocolate chip muffins.
If you're a fan of pumpkin, you'll also love our keto pumpkin chocolate chip muffins.
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Why you'll love this recipe
Is there anything better on a busy morning than a healthy and filling breakfast treat? This recipe is a dressed-up version of our keto chocolate muffins recipe.
We love that we can bake a batch or two of these low carb muffins in just over a half hour from start to finish.
Great for meal prep! Having fresh muffins on hand provides a nutritious grab-and-go snack. Give our keto blueberry muffins a try next.
We love to start the day off with a satiating breakfast, packed with healthy fats and protein. These muffins sure fit the bill. Just like our keto avocado smoothie.
Key ingredients
Unsweetened cocoa - Adds richness and chocolate flavor. We use one that has been Dutch processed for a smoother flavor.
Salt - Acts as a natural enhancer and brings out the flavor in the chocolate.
Sugar free maple flavored syrup - We like using a maple flavored syrup in our low carb baking recipes because it adds moisture and a hint of extra flavor
Shredded zucchini - Thanks to its high water content, zucchini gives these keto chocolate muffins the most decadent, soft texture.
If you have any questions about the ingredients in this recipe, please leave a comment below and we will get back to you.
If you love chocolate, try our keto chocolate mug cake or our keto avocado chocolate pudding.
Substitutions
Eggs - If you don't do eggs, you can replace with chia or flax eggs. Please note that the muffins won't rise as much.
The sugar free dark chocolate chips in this recipe are optional, but they add a hint of additional sweetness and an irresistible texture in every bite. Pick up a bag from your local store or make your own.
How to make keto chocolate zucchini muffins
Step 1: In a large mixing bowl, whisk almond flour, cocoa powder, salt, and baking powder.
Step 2: Add melted coconut oil, maple flavored syrup, and eggs, and mix until well combined.
Step 3: Add shredded zucchini, and if desired, fold in sugar free dark chocolate chips.
Step 4: Mix until well combined.
Step 5: Spoon batter evenly into a muffin tin with paper liners, and bake as directed.
Step 6: Cool in muffin tin for 5 minutes, then remove and place on a wire rack for another 5 minutes before serving.
For the complete list of ingredients and instructions please see the recipe below.
For another dessert recipe that incorporates vegetables, try our easy keto pumpkin bread or our keto carrot cake bars.
Expert tips
If using coconut oil that you have warmed to a liquid state, allow it to cool before adding it to the rest of the ingredients.
Every part of the zucchini is edible, so there's no need to peel it. Simply wash your zucchini and pat it dry with a towel, then grate it as finely as possible with a box grater.
A gentle squeeze of excess water with the grated zucchini is all that is needed - keto baking recipes often call for course non-wheat flours like coconut or almond flour, so they need moisture.
In a recipe that contains a watery ingredient like zucchini, it's important to make sure that you're following the recipe exactly, add too much or too little almond flour will change the texture of your baked goods.
We use a simple trick to remove the excess water in our amazing keto zucchini lasagna recipe.
FAQs
Yes. After removing from the oven, let the muffins cool in the muffin tin for 5 minutes then remove and place on a wire rack. This will stop them from steaming themselves and becoming soggy.
The main reason your muffins didn't rise would be old baking powder. If you don't bake often, the baking powder you bought a few years ago may need to be replaced.
An easy way to tell when they are ready is to do the toothpick test. Insert into the middle, if it comes out clean, they're ready.
Storage instructions
Store on the countertop for 2 days in an airtight container or in the fridge for 5 to 7 days.
You can freeze for up to 3 months. Thaw at room temperature or warm them up in the microwave or oven.
For another great zucchini recipe, try our keto zucchini bread. We like to freeze individual slices, for a quick breakfast or easy snack.
More keto recipes with chocolate
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Did you try this keto chocolate zucchini muffin recipe? Please come back and share your thoughts in a comment below.
📖 Recipe
Keto Chocolate Zucchini Muffins
Ingredients
- 2 cups almond flour or almond meal
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil melted and cooled (or your oil of choice)
- ¼ cup sugar free maple flavored syrup or granulated sweetener
- 3 large eggs room temperature
- ¾ cup shredded zucchini
- ½ cup sugar free dark chocolate chips optional
Instructions
- Preheat oven to 350° (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large bowl, whisk almond flour, cocoa, salt, and baking powder.
- Add the coconut oil, maple flavored syrup, and eggs, and mix until well combined.
- Stir in the shredded zucchini.
- If desired, stir in chocolate chips.
- Spoon batter into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5minutes, then remove and finish cooling on a wire rack before serving.
- Store in an airtight container at room temperature for up to two days.
Video
Notes
- Spoon the almond flour into the measuring cup, then level.
- To prevent soggy muffins, give a gentle squeeze to the shredded zucchini to remove some of the moisture before adding the batter. Also cool your muffins on a wire rack so they don't steam themselves in the muffin pan.
- You can use your oil of choice. Make sure it has a neutral flavor. If you warm coconut oil to measure as a liquid, allow it to cool before adding it to the other ingredients.
- To make a keto chocolate zucchini loaf, spoon the batter into a small parchment lined loaf pan and bake for 30-35 minutes, or until the center is set.
Rose
These have fast become a favourite of mine. So quick and easy to make. Super tasty. Freeze well. Great at any meal or snack time. So moist and tasty.
Jamie
Are these freezable?
Four Score Living
Yes, they freeze well for up to 6 months.
The Four Score Living Team
Amanda
My son made these for an assessment for school. Not only did they work, he loved them!
He now has to make them at school but he’s not allowed to used almond flour/meal due to possible allergies.
Is there a low carb alternative he could use?
Four Score Living
Hi Amanda,
I am so glad he loved them. I don't currently have any alternatives that don't use almond flour. You could search on Google for "Coconut Flour Muffins".
Best,
The Four Score Living Team
Lauren J.
Excellent!! I've got these in the oven for the 3rd time. The first I did muffins and the others I put in an 8x8 pan just because it's easier. Thank you!!!
Dane & Becky
I am so glad you like them. Thank you for taking the time to stop back by and let me know.
Brenda
Hi...in one spot you say baking soda...and in another list you say baking powder...which one ??
Four Score Living
Hi Brenda,
It's baking powder.
Laura
Hello I love this recipe. Can you clarify though the instructions say baking soda but the recipe says baking powder?
Sue
I have made these several times and they have been delious.Can walnuts be added to mix?