Low-Carb Chocolate Zucchini Muffins

Yes, a muffin made of zucchini! I absolutely love this recipe. These muffins are extremely moist, delicious, and smooth. Plus, they are low-carb and completely sugar-free!

I have tried so many low-carb chocolate muffins, but they often turn out dry. This one, however, is a staple in my baking rotation. My family was astounded by how good these are, and best of all, they are quick and easy to make.

Yields: 12–15 muffins

Ingredients

2 eggs
1 cup buttermilk
1/2 cup canola oil
2 cups sweetener (Erythritol)
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cups almond flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp cinnamon
2 cups shredded zucchini (peeled)

Instructions

Preheat your oven to 350°F.
Mix the batter: Combine the eggs, buttermilk, canola oil, erythritol, vanilla, salt, almond flour, cocoa powder, baking powder, and cinnamon in a large mixing bowl.
Add the zucchini: Fold the peeled, shredded zucchini into the mixture. (Time-saving tip: If you don't have time to shred the zucchini, you can add chunky pieces to the batter and blend everything together using a blender!)
Prepare the tins: Fill your muffin tins with the batter. If you are using a classic metal muffin tin, be sure to use paper liners. If you are using a silicone muffin pan, you can pour the batter directly in.
Bake: Bake for 25–30 minutes, or until cooked through.
Serve: Enjoy your muffins warm, topped with fresh fruit or a dollop of whipped cream!

Preparations in Pictures

Mix the ingredients:

This is how the muffins look after baking:

Decorate, serve, and enjoy!

Please share your comments or any questions you might have! 🙂