Keto Zucchini Muffins

These Keto Zucchini Muffins are moist, tender, and loaded with chocolate chips in every bite. They’re an easy way to use up fresh summer zucchini while sneaking a few extra vegetables into breakfast or snack time. Best of all, they’re low carb with only 3 net carbs, gluten-free, and freezer-friendly.

Every summer I seem to end up with too much zucchini. Luckily, zucchini is one of the easiest vegetables to bake with because it adds moisture without a strong flavor. Whether you’re harvesting from your garden or picking up a few at the farmers market, these muffins are one recipe you’ll find yourself making again and again.

If you love zucchini, be sure to try my Egg Zucchini Muffins, Keto Zucchini Casserole, and Zucchini Salad with Feta too.

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Why You’ll Love This Recipe

• Moist and tender texture
• Packed with chocolate chips
• Great way to use fresh zucchini
• Low carb and gluten-free
• Easy breakfast or snack
• Freezer friendly
• Kid approved

Before You Get Started

• Use small or medium zucchini whenever possible. They have fewer seeds and less water.
• If your shredded zucchini seems extra wet, gently squeeze out some of the excess moisture before adding it to the batter.
• Don’t overmix once the batter comes together.
• Fill the muffin cups about ¾ full for nicely domed muffins.

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Ingredients

• Zucchini – Grate it with a box grater. I normally don’t drain my zucchini, but if yours is especially watery, gently squeeze out some of the excess moisture.
• Almond Flour – Finely ground blanched almond flour gives the best texture.
• Coconut Flour – Helps absorb moisture and balances the almond flour.
• Sweetener – Use your favorite keto-friendly sweetener.
• Sugar-Free Chocolate Chips – Milk, dark, or semi-sweet all work well. The type of chips will affect the sweetness of the muffins.
• Eggs – Help bind everything together.
• Butter – Melted butter adds richness. Coconut oil works for dairy-free.
• Sour Cream – Keeps the muffins extra moist. Coconut cream works as a substitute.
• Vanilla Extract – Enhances the chocolate flavor.
• Baking Powder – Gives the muffins a nice rise.
• Salt – Enhances the other flavors.

See the recipe card for full measurements.

How To Make Keto Zucchini Muffins

Step One: Prepare a muffin tin with liners, spray with cooking spray, and preheat the oven to 350 degrees F.

Step Two: Mix the flour, sweetener, eggs, butter, sour cream, vanilla, and baking powder until smooth. I don’t bother to separate the wet ingredients from the dry ingredients in this recipe. You can add them all together. Don’t overmix or the muffins can be dense.

Step Three: Fold in the chocolate chips and grated zucchini, then divide the batter evenly between the prepared muffin cups.

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Step Four: Bake until golden brown and the center is firm. A toothpick inserted into the center comes out clean or with just a few wet crumbs.

Variations

• Double Chocolate – Add 1/4 cup cocoa powder for rich chocolate zucchini muffins.
• Cinnamon – Stir in 1/2 teaspoon ground cinnamon. Nutmeg or other sweet baking spices are good too.
• Coconut – Fold in toasted unsweetened coconut.
• Walnuts or Pecans – Add chopped nuts for extra crunch. Roasted nuts give the most flavor.

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Equipment

You’ll need a mixing bowl, measuring cups and spoons, a box grater, muffin pan, paper liners, and a cooling rack.

Storage

Store the muffins in an airtight container at room temperature for 2 to 4 days or refrigerate for up to one week.

Leftovers freeze well for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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Common Questions

Should I peel the zucchini?

No. The peel softens during baking and adds color without affecting the texture.

Do I need to remove the seeds?

Only if you’re using a very large garden zucchini with tough, mature seeds. Small and medium zucchini can be used as-is.

Can I make this into zucchini bread?

Yes! These keto zucchini muffins are based on my Keto Zucchini Bread recipe, so if you’d rather make a full loaf, I recommend using that recipe.

Why are my muffins dense?

Dense muffins are usually caused by overmixing the batter or measuring the coconut flour incorrectly.

Can I freeze these muffins?

Absolutely. Wrap them well and freeze in an airtight container or freezer bag for up to 3 months.

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Originally Published September 11, 2019. Revised and Republished August 10, 2026.