No, your eyes aren’t deceiving you. This really is a recipe for the best homemade chocolate zucchini muffins. Don’t be so quick to judge a recipe by it’s name! Sometimes, dishes don’t look the prettiest or even the most appetizing but they taste incredible. Just give these chocolate zucchini muffins a try and we can assure you that you won’t be disappointed.
Zucchini – Low in Carbs, Rich in Vitamins and Nutrients
Zucchini’s have a very impressive nutritional profile. In 100 grams of grated zucchini, there’s only 17 calories. That’s right, just 17 calories. Additionally, 100 grams of zucchini only has 3 grams of carbohydrates, 1 gram of dietary fiber, 1 gram of protein, and zero fat. (1) It’s perfect for individuals who are trying to lose weight or fat because zucchini is a high volume food which means it will keep you feeling full despite being low-calorie.
There are also many positive health benefits from consuming zucchini. Zucchinis are rich in antioxidants as well as vitamin C to help boost your immune system. Also, due to the polysaccharides present in zucchini, cardiovascular health is significantly improved. (2)
This recipe takes a total of 15 minutes of preparation and a cook time of 45 minutes. It may not be the fastest muffin recipe but trust us, great things take time to make. Also take note that this recipe is good for baking a total of 10 chocolate zucchini muffins.
The next step is to place the thoroughly grated zucchini in a sieve and lightly season it with salt. Leave the zucchini aside for roughly 15 minutes to allow excess moisture to drip down. In order to get the last bit of moisture out, squeeze the grated zucchini. This is a very important step. Cooking time for your muffins will increase if the moisture is not removed thoroughly.
Grab a bowl for the dry ingredients and combine the almond flour, raw unsweetened cocoa powder, cinnamon and baking powder. Place 2 whole eggs and granulated Stevia in a standing mixing bowl and turn on the mixer.
Now it’s time to mix the wet ingredients. First we add 1 ½ ounces of all-natural butter and almond milk to the eggs and mix until combined well. Take your mixture of the dry ingredients and add it to the mixing bowl while stirring with a whisk. Lastly, add the grated zucchini and mix for one last time. The batter for the muffins is now ready to be scooped into the 10 muffin liners. You also have the option of sprinkling sugar-free chocolate drops on top of each muffin if you wish.
Once you’ve mixed the dry ingredients and wet ingredients separately, you’re good to bake the muffins in the oven. Cooking time will vary depending on the oven, but 45 to 50 minutes is the sweet spot, I find. You can cook it a little longer if you grated zucchini had a bit of moisture left. Just be sure to watch it closely to avoid overcooking.
These homemade chocolate zucchini muffins are not only great for people following a keto diet, but they also go hand-in-hand with weight loss. Thanks to the zucchini, this recipe is very low in calories and will help you lose weight. These chocolate zucchini muffins taste fantastic and we know that you and anyone else who tries them will be impressed with its unique flavor and texture.
More Keto Muffin Recipes:
Easy, Quick and No Fuss Keto Banana Bread Muffins
Pumpkin Muffins with Cream Cheese Frosting (YUM)
Fat Bomb Keto Breakfast Muffins (Energy on the Go)
Sausage and Cheese Keto Egg Muffins (These Reheat Really Well)
Moist Cream Cheese Keto Blueberry Muffins (Mom Recipe Favorite)
Homemade Keto Chocolate Zucchini Muffins
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 1x
1 cup almond flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp cinnamon
1/3 cup granulated Stevia or other low carb granulated sweetener
1 ½ oz butter (melted) or ghee
3 tbsp unsweetened almond milk
¾ cup grated raw zucchini
2 tbsp sugar free dark chocolate drops (optional)
- Preheat oven to 350ºF.
- Line 10 muffin cups with paper liners.
- Place the zucchini in a sieve and sprinkle with salt.
- Let sit for 15 minutes.
- Squeeze the grated zucchini to remove excess moisture. Set aside.
- In a bowl combine the almond flour, cocoa powder, cinnamon and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 2-3 minutes.
- Add the butter and almond milk and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Add the zucchini and mix to combine.
- Scoop the batter into the prepared muffin cups.
- Sprinkle with sugar free chocolate drops (if using).
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.