Craving a rich, fudgy chocolate muffin without the guilt? These Keto Chocolate Zucchini Muffins are your answer! They are incredibly moist, loaded with chocolatey goodness, and secretly packed with zucchini for extra nutrients and moisture. You won’t believe they’re low-carb and healthy. Perfect for a quick breakfast, a satisfying snack, or a light dessert.
Ingredients
• 1 cup (112g) Almond Flour
• ½ cup (60g) Coconut Flour
• ¾ cup (144g) Erythritol Sweetener
• 3 tbsp (21g) Unsweetened Cocoa Powder
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Cinnamon
• ½ tsp Salt (omit if using salted butter)
• 5 large Eggs, room temperature
• ½ cup (113g) Coconut Oil or Butter, melted
• 1 tsp (5ml) Vanilla Extract
• 1 cup (approx. 150g) Shredded Zucchini, moisture squeezed out
Instructions
1. Preheat your oven to 325°F (165°C). Lightly grease a 12-count muffin tin or line it with paper cups.
2. In a large mixing bowl, whisk together the dry : almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, cinnamon, and salt.
3. In a separate medium bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract until smooth and well combined.
4. Pour the wet into the bowl with the dry . Mix with a spatula until just combined. Do not overmix.
5. Gently fold in the shredded and squeezed zucchini until it is evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ of the way full.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator.
Nutritional Information
• Serving Size: 1 Muffin | Yields: 12
• Calories: 179
• Net Carbs: 2.8 g
• Total Fats: 15.9 g
• Protein: 3.8 g
Pro Tips
• Squeeze It Out: For the best texture, place the shredded zucchini in a cheesecloth or clean kitchen towel and squeeze out as much excess moisture as possible before adding it to the batter. This prevents the muffins from becoming soggy.
• Don’t Overmix: Once you combine the wet and dry , mix only until they are just combined. Overmixing can develop the gluten-like structures in almond flour, leading to dense, tough muffins.
• Add a Boost: Fold in ½ cup of sugar-free chocolate chips, chopped walnuts, or pecans along with the zucchini for extra flavor and a delightful crunch.
FAQ
Q: Can you taste the zucchini in these keto muffins
A: No, you cannot taste the zucchini. Its main purpose is to add incredible moisture and nutrients, resulting in a rich, fudgy texture without affecting the deep chocolate flavor.
Q: Why are my zucchini muffins soggy
A: Soggy muffins are usually caused by excess water from the zucchini. It is essential to squeeze as much moisture as possible from the shredded zucchini using a cheesecloth or clean towel before adding it to the batter.
Q: How should I store these keto chocolate zucchini muffins
A: Store the muffins in an airtight container in the refrigerator. Due to the high moisture content from the zucchini, refrigeration helps maintain freshness and prevents them from spoiling.
Q: Can I add anything else to this muffin recipe
A: Absolutely. For extra flavor and texture, you can fold in up to ½ cup of sugar-free chocolate chips, chopped walnuts, or pecans when you add the zucchini to the batter.
