Tasting just like your favorite muffins from the coffee shop, keto chocolate chip zucchini muffins are moist and flavorful! Enjoy them for breakfast or as a low-carb snack.
Chocolate Chip Zucchini Muffins
Do you have a lot of garden zucchini to use? Or are you wanting to find healthier ways to enjoy your favorite baked goods? Or maybe you found some zucchini at the farmer’s market and want to make something sweet.
No matter the reason, this recipe is the perfect thing to make! They are soft and fluffy with the perfect crumb.
The chocolate chips makes them taste like dessert – but the zucchini makes them a healthy treat! With just 4 grams net carbs in each muffin, you can enjoy them for breakfast or add them to your plate at dinner.
Keto Muffins
Muffins are perfect portable! You can take them with you out the door instead of skipping breakfast. Or add them to your weekly meal prep and enjoy something sweet and delicious for lunch.
I love how light these keto chocolate chip muffins are. The zucchini adds earthy notes that rounds out the rich flavors of the chocolate chips.
If you love muffins, then I have a bunch of other recipes you should try next! Make some keto pumpkin cheesecake muffins, or amp up the chocolate flavor and make keto brownie muffins. Or make a classic recipe – keto blueberry muffins.
You can’t beat them!
Keto Zucchini Muffins
When you shred zucchini and use it to bake, you should always place the zucchini shreds in a cheesecloth and squeeze as much water out of them as you can. If you leave any water in the zucchini, it will make the muffins too moist.
I don’t recommend trying to use frozen shredded zucchini, unless you are really good at removing the moisture from it. Frozen zucchini noodles or shredded zucchini will contain a lot more water in it than fresh zucchini that you shred.
How To Store Muffins
The best way to store the keto zucchini muffins is to place them in an airtight container and store them at room temperature. They will stay fresh for about 3-5 days.
You can also freeze the muffins! Wrap each muffin in plastic wrap and place them in a freezer-safe resealable bag. Keep them in the freezer for up to six months.
What To Eat With Muffins For Breakfast
If you’re craving something sweet, make some keto crispy cinnamon cream cheese roll ups. They taste so much sweeter than these mild muffins, so they will definitely satisfy your sweet tooth.
Are you in the mood for pumpkin? Make some keto French Toast roll ups with pumpkin filling. They taste like dessert, but are healthy enough for breakfast.
I also like to make a keto baked avocado egg with the keto zucchini muffins. It’s high-fat and extra filling. Then, sip on a keto brown sugar shaken espresso and you have the perfect meal.
Keto Chocolate Chip Zucchini Muffins Recipe
Here’s the list of the ingredients and steps that you’ll need to make these keto chocolate chip zucchini muffins. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Servings: 10
Net Carbs: 4 net carbs per serving
Ingredients
- Almond Flour
- Eggs
- Shredded Zucchini
- Swerve Confectioner’s Sugar Substitute
- Baking Powder
- Xanthan Gum
- Melted Butter
- Vanilla
- Cinnamon
- Lily’s Baking Chips
Directions
Preheat the oven to 350 degrees, and line the sections of a muffin tin with cupcake liners.
Place all of the ingredients except for the chocolate chips into a mixing bowl, and blend until well combined.
Fold in the chocolate chips. Fill the cupcake liners almost to the top with the mixture.
Bake for 20-25 minutes until browned and cooked through.
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Keto Chocolate Chip Zucchini Muffins
Equipment
- Muffin Tin
- Muffin Liners
- Mixing Bowl
Ingredients
- 2 cups Almond Flour
- 4 large Eggs
- 2/3 cup Shredded Zucchini drained well of all water
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 2 tsp Baking Powder
- 1/4 tsp Xanthan Gum
- 4 tbsp Melted Butter
- 1 tsp Vanilla Extract
- 2 tsp Cinnamon
- 1/2 cup Lily's Baking Chips
Instructions
- Preheat the oven to 350 degrees, and line the sections of a muffin tin with cupcake liners.
- Place all of the ingredients except for the chocolate chips into a mixing bowl, and blend until well combined.
- Fold in the chocolate chips.
- Fill the cupcake liners almost to the top with the mixture.
- Bake for 20-25 minutes until browned and cooked through.
Notes
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Zucchini Recipes
If you enjoyed these keto chocolate chip zucchini muffins, here are some more recipes that use zucchini. They are all big on flavor and low on carbs!
