Chocolate Zucchini Muffins, Low Carb

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.9
  • Total Fat: 21.1 g
  • Cholesterol: 61.6 mg
  • Sodium: 228.8 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 15.1 g
  • Protein: 9.2 g

View full nutritional breakdown of Chocolate Zucchini Muffins, Low Carb calories by ingredient
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Number of Servings: 6


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


Preheat oven to 350F. 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 evently into cups. Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. Yum!

Serving Size: Makes 6 muffins

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Member Ratings For This Recipe

  • Chocolate and zucchini? I don't know about that!
    - 10/9/20

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