It's that time of year when zucchini is growing so fast that you don't know what to do with it all. I am thrilled to share my chocolate chip zucchini muffins recipe with you today! They are the perfect keto zucchini muffin recipe to use up all that zucchini on.
Growing fruits and vegetables is a great way to save money and have fresh food at your fingertips. I love zucchini season because there are tons of options and ways you can cook it. For example, you can make something sweet like these chocolate zucchini muffins or something savory like my bacon and zucchini bake. You can even add zucchini into my Coconut Flour Muffins for a nut-free option.
It feels good to make these healthy zucchini muffins, and I know that I am feeding the Joy Filled Eats household veggies when they don't even know it. Granted, they will eat some healthy things on their own, but the more nutrients they get, the better.
The best part is you can eat these zucchini bread muffins on the go. Grab them for a quick breakfast when you are headed out the door or even a snack. This zucchini muffin recipe is also great if you are hosting a baby shower or bridal shower. Crowds eat almond flour zucchini muffins like there is no tomorrow!
Shredded Zucchini - I do not drain my grated zucchini before adding it but if your zucchini seems extra watery you can drain some of the liquid first.
Almond Flour - choose a finely ground blanched almond flour.
Coconut Flour - I use these two gluten free flours to balance each other out. The combination of the two has the best texture.
Sweetener - I use my blend of erythritol, stevia, and xylitol in my recipes but offer other choices in the recipe card.
Sugar Free Chocolate Chips - any keto chocolate chips you enjoy (milk chocolate, dark chocolate, or semisweet) are fine.
Eggs - eggs are necessary for this recipe.
Butter - for a dairy free option sub in coconut oil.
Sour Cream - this can be replaced with coconut cream for dairy free.
Vanilla Extract - vanilla brings out the flavors in the other ingredients.
Baking Powder - always check the date so your baked goods rise properly.
How To Make Keto Zucchini Muffins
Step 1: Prepare a muffin tin with liners, spray with cooking spray, and preheat the oven to 350 degrees F.
Step 2: Mix together flour, sweetener, eggs, butter, sour cream, vanilla, and baking powder until smooth.
Step 3: Add in chocolate chips and zucchini then put them into the muffin tin.
Step 4: Bake until golden brown and center is firm.
That's it! Now you can gobble up these low carb zucchini bread muffins.
Have some ingredients you want to use up or just want to try out some additional flavors? No problem, there are many variations you can try with these healthy zucchini muffins. Have a look at these ideas:
- Cinnamon - I love the flavor cinnamon, and it has a lot of healthy qualities. Add a little bit of cinnamon to the keto muffins. I would start out with ½ teaspoon, so it's not overpowerful.
- Coconut - Toast up ¼ cup - ½ cup of unsweetened coconut. Add it on top or put it into the batter. It tastes fabulous either way.
- Cocoa - If you LOVE chocolate, you can add ¼ - ½ cup of cocoa to the batter. Then you will end up with some double chocolate chip zucchini muffins.
- Walnuts - A little bit of walnuts gives you nice texture and crunch to the almond flour muffins. Give it a try!
Do I Need To Remove Zucchini Seeds?
Whether or not you need to remove seeds is optional. I recommend using small or medium zucchini, so the seeds are smaller. Then you can leave them in, and you won't even notice them. However, if all you have is those big, jumbo zucchini, then I would recommend removing the seeds without a doubt. Otherwise, they become bitter as they get bigger, and that's not going to taste as good.
How Can I Tell When Muffins Are Done?
These low carb chocolate zucchini muffins are done when you can stick a toothpick in the center, and it comes out dry. If there is any wet batter that attaches to it, then they need to bake a little bit longer. Another way to tell is that if you lightly touch the top of the muffin with your fingertip, it should bounce right back up. If you leave an indent with your finger, they aren't done yet.
Do You Have To Peel Zucchini For Muffins?
It's entirely up to you if you want to peel the zucchini or not. The peel just adds a brighter green color to the healthy zucchini muffins. They don't alter the texture or flavor if you leave them on. I say save yourself some time and a step by skipping peeling, especially if you are in a hurry.
Can I Make This Into Zucchini Bread?
I do have a recipe for keto zucchini bread made in a loaf pan that these chocolate zucchini muffins are based from! They are both some of my favorite low carb recipes that use zucchini.
How Long Do Keto Zucchini Muffins Last?
Store the zucchini bread muffins in an airtight container. You can keep them on the counter or in a pantry for around 2-4 days. Another option is to place the low carb zucchini muffins in the refrigerator, and they will last 5-7 days.
Can You Freeze Zucchini Muffins?
Yes, absolutely you can freeze these chocolate chip zucchini muffins. For best results, wrap them with plastic wrap or tin foil. Then put them in a freezer bag or an airtight container. When you're ready to serve them, just grab out what you need and let them defrost on the counter or in the fridge.
Looking for more ways to use up your zucchini crop? Try out some of my other flavorful zucchini recipes.
- Zucchini Taco Boats
- Zucchini Salad With Lemon & Feta
- Chicken Zucchini Casserole
- Easy Meatballs With Zucchini
- Keto Zucchini Bread
- 1 cup almond flour
- ¼ cup coconut flour
- ⅓ cup + 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- ¼ cup butter melted
- ¼ cup sour cream
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- 1 cup shredded zucchini
- ½ cup sugar-free chocolate chips
- Preheat the oven to 350. Line 12 holes of a standard muffin pan with paper or aluminum liners and spray with cooking spray.
- Add all the ingredients, besides the zucchini and chocolate chips, into a large bowl. Stir until smooth. Stir in the zucchini and chocolate chips. Divide between the muffin cups.
- Bake for 25-30 minutes until golden and no longer jiggly. The center should feel firm to the touch.