Recipe

Chocolate Zucchini Muffins (coconut flour)

Rich chocolate muffins made with coconut flour and shredded zucchini for a moist, sugar-free treat perfect for lunchboxes.

Chocolate Zucchini Muffins (coconut flour)

Total time

30 min

Servings

10

Net carbs

4g

Sign in required

Unlock household features

Sign in with your household email to save preferences, add cook notes, and add recipes to your meal plan.

Household sign-in

Sign in to access all features

Favorites, cook notes, and meal planning require household sign-in.

Email me a sign-in link

Ingredients

What you need

Adjust servings

10 servings
10
  • ¾ cup coconut flour ((spoon into the cup measure - DON'T pack))
  • ½ cup low carb sugar
  • ¼ cup cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon instant coffee granules
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon salt
  • 5 oz zucchini, (about 1 small-medium)
  • 4 oz butter ((ghee, coconut oil or olive oil))
  • 1 ounce (30 g) unsweetened baking chocolate
  • 6 large eggs
  • ½ teaspoon vanilla
  • ½ teaspoon stevia glycerite
  • ¼ cup Lily's Sugar-Free Chocolate Chips (or your fave)

Instructions

How to cook it

Prep timer

30:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. 1. Preheat your oven to 350 degrees with the rack in the middle position, spray 10 muffin wells with baking spray, then grate the zucchini, salt it lightly, and let it drain in a colander.
  2. 2. Whisk together coconut flour, low-carb sugar, cocoa powder, baking powder, instant coffee, xanthan gum, and salt in a medium bowl.
  3. 3. Melt the butter and chopped unsweetened chocolate together in the microwave at 30-second intervals.
  4. 4. Mix the eggs into the dry ingredients, then add the melted chocolate mixture and combine; squeeze the water from the zucchini and fold it in, mixing thoroughly with a hand mixer.
  5. 5. Spoon the thick batter evenly into the 10 wells, mounding slightly in the center, drop the pan once to settle, and top with sugar-free chocolate chips.
  6. Cook eggs just until set so they stay tender instead of rubbery.
  7. 6. Bake for 15-18 minutes, checking around 12 minutes to avoid over-baking, then cool in the pan for 3 minutes before removing.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Low Carb Maven · IMPORTED

https://diet.driv.space/recipes/chocolate-zucchini-muffins-coconut-flourLow Carb Maven reference: https://www.lowcarbmaven.com/chocolate-zucchini-muffins-coconut-flour/

Rated 4.98/5 from 44 ratings on Low Carb Maven. Method rewritten in-house; see source for the publisher's original.