Rich, fudgy chocolate muffins that just "happen" to be low carb? Yes, please! I am in on that! These Low Carb Chocolate Zucchini Muffins are the real deal. Super chocolatey, perfectly sweet, and stay moist for days, thanks to the sneaky addition of grated zucchini (don’t worry, you won’t taste it!). Plus, the best part? They're easy to whip up and absolutely delicious!
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Delicious chocolate muffins on a baking tray in white patty cake liners.

Why Low Carb Chocolate Zucchini Muffins

Need a chocolate fix but want to keep it low-carb? These Chocolate Zucchini Muffins are just what you need! They’re rich, moist, and loaded with chocolate chips, and the best part? They’re keto-friendly! Perfect for breakfast, a snack, or dessert.

Related recipes: Almond Flour Blueberry Muffins / Almond Flour Banana Bread Muffins

Why You’ll Love This Recipe

This healthy double chocolate chip zucchini muffins recipe has it all. Rich, chocolaty flavour, a sneaky dose of veggies, and a moist texture that you’d never guess they’re low-carb. They’re also super easy to whip up and versatile enough to satisfy your cravings whether you want breakfast or dessert! These healthy chocolate muffins are also keto friendly, gluten free, grain free and sugar free!

Low Carb Chocolate Zucchini Muffins ingredients all laid out and labelled so you know what is in the recipe.

The Ingredients

  • Blanched Almond Flour or Almond Meal – Almond flour is a finer milled almond meal. I prefer the flour in all my almond flour recipes. You can use whole wheat flour or all purpose flour if you are not following a low carb diet.
  • Zucchini – Squeeze out as much moisture as possible after grating. Too much moisture can make the muffins soggy. However, if you need to leave out the sour cream for a dairy-free chocolate muffin, don’t squeeze the moisture out of the ​​​​​​​shredded zucchini. It will help keep the muffin moist and also help with rising.
  • Sweetener – If you don’t have brown sweetener, you can use any low-carb sweetener of, but brown sweetener gives a deeper flavour.
  • Sour Cream – Use Greek yogurt, coconut yogurt or even our amazingly healthy homemade keto yogurt as a substitute for full fat or low fat sour cream.
  • Light tasting olive oil – Adds moisture without a strong flavour. Substitute with melted butter or MCT oil.
  • Chocolate Chips – I use sugar-free chocolate chips like ChocZero Chocolate Chips. Avoid chocolate that contains polydextrose, sucralose, or maltitol.
  • Unsweetened Cocoa Powder – I use 1/3 cup unsweetened cocoa powder. This makes them double chocolate zucchini muffins. You can leave it out and just make zucchini chocolate chip muffins if you prefer.

How To Make Low Carb Chocolate Zucchini Muffins

A glass bowl with chocolate zucchini muffin batter in it.
Muffin batter divided into muffins in a lined baking tray.

Step 1. Preheat oven to 160℃ fan/180°C static/375°F. Line a 12-cup muffin (100ml capacity) pan. Place all dry ingredients, except chocolate chips, into a large mixing bowl. Add the remaining wet ingredients Stir until combined.

Step 2. Spoon the mixture evenly into the lined muffin tin.

Choc chips divided between muffins in a baking tray.
Baked Chocolate Zucchini Muffins in a baking tray with one turned over on the left.

Step 3. Sprinkle the extra chocolate chips over the top of each muffin.

Step 4. Bake for 20-30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool on a wire rack before serving.

Variations of Flavours

  1. Nut Butter Twist: Add a tablespoon of peanut butter or almond butter to the batter for a rich, nutty flavour. Or place a teaspoon into the centre of each muffin before baking for a soft creamy filling.
  2. Chocolate Coffee Muffins: Add 1-2 teaspoons of freeze-dried coffee into the batter for a tasty coffee hit.
  3. Spiced Delight: Mix in a teaspoon of pumpkin pie spice, chai spices, cinnamon or a pinch of cayenne for a warm, spicy kick.
  4. Chocolate Zucchini Mini Muffins: Bake in a mini muffin tin for 8-10 minutes or until cooked through.
Chocolate muffins in a baking tray up close.

Ways to Cook Them

  • Conventional Method: These muffins bake perfectly in a traditional oven at 160°C fan/180°C static for about 20 minutes.
  • Thermomix Method: Use your Thermomix to speed things up—simply mix all ingredients in under a minute and bake!
  • Air Fryer Option: Pour the batter into silicone muffin moulds and bake in the air fryer at 160°C for 12-15 minutes.

What to Serve with Chocolate Zucchini Muffins

For breakfast, enjoy them with a hot cup of bulletproof coffee, a Dirty Chai Latte or Masala Chai Tea, hot chocolate or keto-friendly tea. For an easy grab-and-go lunch, try them with a protein smoothie. The Cottage Cheese Protein Smoothie, Chocolate Peanut Butter Smoothie, and Low Carb Blueberry Smoothie are all great options.

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If you want to turn them into a dessert, serve with a scoop of sugar-free ice cream (try The Scoop, our eBook filled with fab low carb ice cream recipes) or drizzle with some melted dark chocolate.

Best Ways to Store Them

Freezing: Freeze them in a freezer-safe bag or container for up to 3 months. Just thaw and reheat in the microwave or oven for a quick snack.

At Room Temperature: Store in an airtight container for up to 3 days.

Refrigeration: These muffins will last in the fridge for up to a week.

FAQ’s

Will I taste the zucchini in these muffins?

Nope! The zucchini adds moisture and a bit of nutrition, but the rich chocolate flavour completely takes over.

Can I make these muffins dairy free?

Yes! Swap out sour cream or yogurt with a dairy-free alternative or add simply don’t squeeze the zucchini’s out. The muffins will still be moist and delicious.

Can I use a different flour?

Almond flour is best for a low-carb version, but you can experiment with other nut flours. Just keep in mind that this might alter the texture slightly. A possible option would be 1/4 cup of golden flaxmeal flour for nut-free keto muffins.

Chocolate Zucchini Muffins on a white chopping board.

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A close up of chocolate muffins on baking paper.

Low Carb Chocolate Zucchini Muffins

Rich, fudgy chocolate muffins that just “happen” to be low carb? Yes, please! I am in on that! These Low Carb Chocolate Zucchini Muffins are the real deal. Super chocolatey, perfectly sweet, and stay moist for days, thanks to the sneaky addition of grated zucchini (don’t worry, you won’t taste it!). Plus, the best part? They’re easy to whip up and absolutely delicious!
5 from 3 votes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 321kcal
Author: Megan Ellam
Servings: 12 muffins
Tap or hover over number to scale ingredients
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Equipment

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Ingredients 

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 160°C fan/180°C static/375°F. Line a 12-cup muffin pan with liners.
  • Add all the ingredients, except chocolate chips, into a stand mixer mixing bowl. Mix until combined. Fold in chocolate chips.
  • Spoon the mixture evenly into the lined muffin cups. Sprinkle the reserved chocolate chips over the top of each muffin.
  • Bake for 22-30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
  • Cool on a wire rack before serving.

THERMOMIX METHOD

  • Preheat oven to 160°C fan/180°C static/375°F. Line a 12-cup muffin pan with liners.
  • Place all the ingredients, except chocolate chips, into mixer; mix 30 sec/speed 4.
  • Fold in the chocolate chips.
  • Spoon the mixture evenly into the lined muffin cups. Sprinkle the reserved chocolate chips over the top of each muffin.
  • Bake for 22-30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
  • Cool on a wire rack before serving.

Notes

Storage:
Keep the muffins in an airtight container for up to 3 days at room temperature or a week in the fridge. You can also freeze them for up to 3 months. Reheat in the microwave or oven.
Ingredients:
Make sure to squeeze out the zucchini to prevent the muffins from becoming soggy. You can substitute the sour cream with Greek yogurt or a dairy-free option like coconut yogurt.
Substitutions:
For a dairy-free version, replace the sour cream with a plant-based yogurt, and for more protein, consider adding extra collagen or a scoop of protein powder. You can also try our savoury zucchini cheese muffins recipe too!
Baking Tips:
Keep an eye on the baking time. Overbaking can make the muffins dry. Test with a toothpick at the 18-minute mark to avoid this. If you like them extra rich, fold in more chocolate chips or even drizzle some melted chocolate on top after they’re baked!

Your Own Notes

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Nutrition

Serving: 1muffin | Calories: 321kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 29mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg | Magnesium: 17mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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2 responses to “Low Carb Chocolate Zucchini Muffins”

  1. Julie Shepherd

    5 stars
    Low Carb Chocolate Zucchini Muffins
    Oh my they are so good, best ever I have tasted. Best of all low carb.
    These muffins are so moist, soft and delicious.
    Next day reheat in mircrowave for a few secs and they are super delicious
    5+++ for these chocolate zucchini muffins

    Reply
  2. Lynda

    5 stars
    Oh boy these chocolate zucchini muffins are seriously delicious. The are moist and decadent and you wouldn’t know they are low carb at all.
    I shared a batch with my neighbours and they were devoured quite quickly and they went back for seconds.
    I didn’t tell them that the secret ingredient was zucchini.
    I have zucchinis growing at the moment so this is a perfect way to use some of them.
    I will be making more of these again very soon.
    Thanks Megan for another great and easy recipe.

    Reply
5 from 3 votes (1 rating without comment)

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