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Chocolate Zucchini Muffins .. no sugar, low carb


I make a double batch of this recipe as muffins, tho to make it lower carb I may start making them into mini donuts, just for a treat and to satisfy that craving for chocolate.

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Rate this recipe 4.5/5 (13 Votes)


  • 1 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp Celtic sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (optional)
  • 2 eggs
  • 1/3 cup Swerve (or Erytritol plus 1/2 tsp stevia glycerite)
  • 1 TBS coconut oil or butter, melted
  • 1 TBS unsweetened almond milk
  • 3/4 cup grated raw zucchini
  • 1/2 cup chopped walnuts or pecans


Adapted from


Step 1

Preheat oven to 350 degrees F. Combine almond flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl. Beat eggs and sweeteners for about 2-3 minutes. Then add in butter and almond milk.

Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then measure out 3/4 cup of grated zucchini. Add 1/2 cup chopped walnuts or pecans.

Stir the wet and dry ingredients together, only stirring enough to combine. Gently fold in the zucchini and nuts. Spray 6 muffin tin with coconut oil spray, then divide mixture evenly into cups. Bake muffins about 20 to 25 minutes, or until top is browned and toothpick inserted into the center comes out clean. Yum! Makes 6 muffins.

OPTION: Make into donuts! For some reason, everything tastes better as a donut!

Traditional Chocolate Zucchini Muffin = 217 calories, 10g fat, 2.7g protein, 29.7 carbs, 0.9 fiber

“Healthified” Chocolate Zucchini Muffin = 214 calories, 16.3g fat, 7.2g protein, 12g carbs, 3.5 fiber (67% fat, 13% protein, 20% carbs)

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