Zucchini Muffins (Low-Carb) | Diabetes Strong

Zucchini Muffins (Low-Carb) | Diabetes Strong


These chocolate zucchini muffins have a rich, fudgy texture that is oh-so-satisfying. You’d never guess they’re keto-friendly, dairy-free, and gluten-free!

Have you ever tried baking with zucchini? It makes your baked goods turn out super moist, plus it’s a great way to sneak some healthy veggies into a yummy treat.

If you’ve never tried it before, these chocolate zucchini muffins are a perfect opportunity! They have a rich, almost fudgy texture with some chocolate chips sprinkled in to really take them to the next level.

These muffins are so delicious, you may be surprised to find out they’re keto-friendly, dairy-free, and gluten-free! And they can be ready in about 40 minutes flat.

How to make zucchini muffins

Ready to see how easy it is to whip up a batch of healthy chocolate muffins?

Muffin ingredients in separate bowls and ramekins, as seen from above

Step 1: Line your muffin pan with 12 muffin papers, spray the inside with cooking spray, then set aside. Preheat your oven to 350°F (180°C).

Step 2: Using a cheesecloth or a clean kitchen towel, press the excess water out of the grated zucchini.

Step 3: In a large mixing bowl, whisk together the eggs, sweetener, oil, and zucchini.

Step 4: In a separate mixing bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Mix well until no lumps remain.

Step 5: Add the wet ingredients to the dry ingredients and mix until well-combined.

Batter mixed in a glass bowl with a wooden spoon, as seen from above

Step 6: Fold in the chocolate chips.

Step 7: Pour the batter evenly into the prepared muffin pan.

Muffin batter in paper muffin cups in a muffin tray

Step 8: Bake for 20 minutes or until a toothpick comes out clean.

Step 9: Allow the muffins to cool for 10 minutes before removing them from the pan.

8 Zucchini muffins on a white serving tray, as seen from above

How easy was that? The hardest part is giving them time to cool before you dive in!

Should you peel zucchini for muffins?

Nope, you do NOT need to peel your zucchini before grating. You can skip that tedious step altogether!

While zucchini skin may seem tough, it will break down considerably during the baking process. You won’t be able to notice it at all when you’re eating your muffins.

In fact, the most important part about working with zucchini has nothing to do with the skin. It has to do with the water content!

Properly draining your zucchini ensures your muffins won’t turn out soggy. Simply use a cheesecloth or clean dish towel to squeeze out the excess water, and you’ll have perfectly moist muffins.

Storage

Zucchini chocolate muffins are a great way to meal-prep for the week. They can be enjoyed as a grab-and-go breakfast, afternoon snack, or healthy dessert!

Simply store the muffins in an airtight container in the refrigerator. They will stay fresh for up to five days.

Closeup of muffin on a white serving tray

Other low-carb baking recipes

Watching your carbs doesn’t mean you have to cut baked goods out of your diet. With a few ingredient swaps, you can enjoy all your favorites without worrying about spiking your blood sugar! Here are a few recipes I think you’ll enjoy:

You can also check out my roundup of 10 low-carb muffin recipes for even more delicious inspiration.

When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Zucchini Muffins (Low-carb)

These chocolate zucchini muffins have a rich, fudgy texture that is oh-so-satisfying. You’d never guess they’re keto-friendly, dairy-free, and gluten-free!

Prep Time:10 minutes

Cook Time:20 minutes

Cooling Time:10 minutes

Total Time:40 minutes

Servings:10

Closeup of zucchini muffins on a white serving tray

Instructions

  • Line your muffin pan with 12 muffin papers, spray the inside with cooking spray, then set aside. Preheat your oven to 350°F (180°C).

  • Using a cheesecloth or a clean kitchen towel, press the excess water out of the grated zucchini.

  • In a large mixing bowl, whisk together the eggs, sweetener, oil, and zucchini.

  • In a separate mixing bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Mix well until no lumps remain.

  • Add the wet ingredients to the dry ingredients and mix until well-combined.

  • Fold in the chocolate chips.

  • Pour the batter evenly into the prepared muffin pan.

  • Bake for 20 minutes or until a toothpick comes out clean.

  • Allow the muffins to cool for 10 minutes before removing them from the pan.

Recipe Notes

This recipe is for 10 muffins.
For a more cake-like texture, bake the muffins for a few extra minutes.
Muffins can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts

Zucchini Muffins (Low-carb)

Amount Per Serving (1 muffin)

Calories 184
Calories from Fat 121

% Daily Value*

Fat 13.4g21%

Saturated Fat 3g15%

Trans Fat 0g

Polyunsaturated Fat 2.2g

Monounsaturated Fat 0.8g

Cholesterol 55.5mg19%

Sodium 172.3mg7%

Potassium 196.6mg6%

Carbohydrates 9.8g3%

Fiber 2.2g9%

Sugar 0.8g1%

Protein 10.2g20%

Net carbs 7.6g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: dairy-free, gluten-free, low carb, low-carb muffins, zucchini muffins



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