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.
Laura
These are great! Super moist and not too sweet. I added a Tbsp coffee, 1/2tsp vanilla, omitted the chocolate chips and slightly extra baking soda. Delish!! My new go to for chocolate muffins 🙂
Ashley
Did you squeeze moisture out of zucchini?
Four Score Living
Hi Ashley, thank you for your inquiry. As noted under the section Baking with Zucchini, removing excess water is unnecessary. However, if your zucchini appears too wet, a gentle squeeze between your palms or in a paper towel will remove excess moisture.
The Four Score Living Team
TerryF
Very moist and tasty - thank you! They are more like a cupcake and would be perfect for birthdays.
Kathy
My 4 year old grandson loves these and is asking for more! I used 1 Cup of zucchini to add a little more moisture. I am always looking for low carb recipes and am happy I found this one. These taste like I’m eating a decadent brownie. Perfect!
Poo
Can we replace eggs with flax eggs? Measurements?
Four Score Living
Yes, you can use flax egg, just note the texture will be on the softer side. Use the equivalent of 3 flax eggs.
Cindy
You reference that it can be made with a small loaf pan rather than muffins, however; what size loaf pan?
Thanks,
Cindy
Four Score Living
Great question! I use the pan that has 4 loaf wells in it. Each well is 5 inches by 3 inches (2-3 inches deep).
Michelle
Can these muffins be frozen?
Four Score Living
Yes, they can be frozen.
Madeena
Thank you for the recipe! They’re really good ?? I made them twice already .
Rachel
Made these today.... soooo good!! 🙂
Four Score Living
So glad you liked them! Thanks for sharing.
FAYE REID
For the no sugar maple flavoured syrup if I substitude how much stevia powder or liquid stevia would you use? Thank you
Four Score Living
Hi Faye,
I haven't tried stevia in this recipe but I've used Lakanto and Swerve. For those you can use 1/4 cup of the granulated sweetener. Sorry I can't be more help.
Tamera
I just made these......ERMAGURD!!!!! PRETTY CHOW!!!!! Thanx for the recipe!!?
Four Score Living
I'm glad you loved them. Thank you for letting me know.
Chrissy Ferguson
I just saw that these are good at room temperature for just 2 days. I am the only keto in my household and being this made 12 muffins, do you think that they can be frozen?
Four Score Living
Yes, you can freeze them. We often freeze the leftovers. I have a pumpkin muffin version (search for pumpkin in the search bar on the top right) that I just put in the freezer.
Jackie Philipchuk
are you sure it's 7 net carbs? My almond flour was 16 carbs for the 2 cups, the sugar comes out to zero if you use swerve, coconut oil is zero carbs, my cocoa is zero, eggs are approx 1 carb per egg and zucchini can't be that high for 3/4 cups.
Four Score Living
Hi Jackie,
I will double check it, in the mean time definitely go with what you have on the ingredients you are using.
Jenny
It’s not—I calculated 2.5 net carbs, (making a dozen muffins), and that is with 5 mini chocolate chips on each (regular, not sugar free). And calories were only 169/muffin…I love these muffins so much, I couldn’t bear the thought that they were over 7g of carbs and more than 200 calories! Glad I checked!
Four Score Living
Thanks Jenny! Sometimes when the nutrition calculator is updated, it messes up the info. I appreciate you double checking.
Heather
You are then dividing by 12 if you make 12 muffins correct?
Four Score Living
Yes.
Jnel Birkel
These were so yummy. My husband loved them too! I used foil baking cups instead of the paper type on some of them and they were great. The muffin didn’t stick at all to the foil ones.
Four Score Living
I am so glad you both loved them. Thank you for letting me know.
Dee Dee
super delicious and moist. made as a bread instead of muffins. did tweek the recipe by adding 1/2 cup monkfruit, 1 tsp cinnamon, and 1 tsp vanilla. making 2 more today!
Four Score Living
I am so glad you liked them. Thank you for sharing what you used.
Devin
This is an AWESOME recipe! I have had success making them exactly as the recipe states, and also with omitting the chocolate aspect and adding in some cinnamon. Thank you for such an easy and wonderful recipe!
Four Score Living
You are very welcome. I am so glad you liked them.
Terry
Can you use frozen zucchini in the off season?
Four Score Living
Hello Terry,
Thank you for stopping by. Yes, you can use frozen zucchini, but we recommend to allow the zucchini to thaw first due to excess moisture coming to the surface with freezing. Once thawed, blot with a towel to remove the excess moisture before adding it into your muffin mixture.
Enjoy!
The Four Score Living Team
Four Score Living
Very very good. And you can sub applesauce for oil and it's super healthy. My husband is a snobby French foodie and he loved them.
Four Score Living
Hi Sophie,
I am so glad you and your husband loved them. Thank you for letting me know.
Trish
How much applesauce?
Four Score Living
If you're looking to replace the oil, the same amount, 1/4 cup instead of the oil.