Healthy double chocolate zucchini muffins for easy keto breakfast! Make a big batch of these dairy-free keto muffins for busy mornings.
And so we continue with the keto zucchini recipes. It’s that time of year again when zucchini plants goes crazy and it’s all I can do to find enough recipes to keep up.
Today we will use up some of this delicious low carb vegetable in a tasty and easy muffin recipe. Double chocolate keto muffins are a great way to start your day, and great for meal planning. They freeze like a dream and appeal to all ages.
Well of course they appeal to everyone, silly. Who doesn’t want to eat chocolate for breakfast?
Baking with zucchini
Zucchini really is a wonderful addition to so many baked goods. Even if you don’t like zucchini on its own, chances are that you will enjoy it in muffins, cakes, and other treats.
You can see how I used it here in this Keto Lemon Blueberry Cake, as well as in some delicious Keto Zucchini Bread. It’s even delicious in these Zucchini Spice Waffles!
Because zucchini doesn’t have a strong flavor on its own, it lends itself well to being a “hidden” vegetable. It adds moisture and increases the nutrition of baked goods, but it doesn’t take over.
The best way to prep zucchini for baking is to grate it. You can do this in a food processor with a specialized blade, or you can simply grab a box cheese grater and do it by hand.
Zucchini also needs to be salted and drained, and then squeezed out. This helps to reduce the excess moisture so that your baked goods aren’t soggy. There’s no need rinse your zucchini after this, as the amount of salt is insufficient to make your cake or muffins salty.
Tips for making Keto Chocolate Zucchini Muffins
These delicious keto dairy-free muffins are super easy to make. Be sure to check out the video in the recipe card! Here are my best tips for getting it right:
- Take the time to drain your zucchini very well. I show you in the video how much moisture I manage to squeeze out of mine. It’s a surprising amount!
- If you ask me why I used protein powder or whether you can skip it, please watch the video. I answer this question directly.
- How much liquid you need to add to the recipe depends on a number of factors: your almond flour, your cocoa powder, and how well you managed to drain your zucchini. You want a batter that resembles cake batter.
- This recipe makes more than the standard 12 muffins. You may even get as many as 18 muffins. If you don’t have a second muffin tin, you can work in batches. Or you can put the batter into greased ramekins or mini loaf pans.
- Always save some chocolate chips for the tops of the muffins, as it makes them look more inviting.
Freezer Friendly Chocolate Zucchini Muffins
Because this recipe makes so many muffins, it’s perfect for large families and meal prep.
They can easily be made ahead and stored in the fridge or the freezer. For the fridge, I recommend just using a large tupperware container. They will keep for up to a week.
For the freezer, you can place them in a tupperware or in a large freezer bag. They can be frozen for 2 to 3 months. Let them thaw at room temperature. You can also warm them gently in the microwave.
Ready to make these delicious Keto Chocolate Zucchini Muffins?
More delicious keto muffin recipes
- Keto Banana Muffins – Nut-Free!
- Keto Coffee Cake Muffins
- Keto Pumpkin Cream Cheese Muffins
- Chocolate Chip Ricotta Muffins
- Maple Walnut Muffins
- Fresh Strawberry Muffins
Healthy double chocolate zucchini muffins for easy keto breakfast! Make a big batch of these dairy-free keto muffins for busy mornings.
- 1 medium zucchini (about 200g)
- 1/2 tsp salt divided
- 2 cups almond flour (use sunflower seed flour for nut-free)
- 1/2 cup Swerve Sweetener
- 1/3 cup cocoa powder
- 1/4 cup egg white protein powder
- 2 tsp baking powder
- 3 large eggs
- 1/3 cup avocado oil
- 1/4 cup cold coffee or water (more if needed)
- 1/2 tsp vanilla extract
- 1/2 cup sugar free chocolate chips divided
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Grate the zucchini and place in a sieve in the sink. Sprinkle with 1/4 tsp salt and toss to combine. Let drain 1 hour, then squeeze out as much moisture as possible.
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Preheat the oven 350F and line two muffin pans with 16 silicone or parchment paper liners. (If you do not have two muffin pans, you can do this in batches, or you can bake the remaining muffin batter in greased ramekins).
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In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and the remaining salt.
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Stir in the eggs, oil and zucchini until well combined. Stir in the coffee or water, and stir until well mixed. If your batter is very thick, add a little more liquid, one tbsp at a time, until it reaches a thick pourable consistency.
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Stir in the vanilla extract and 1/3 cup of the chocolate chips. Divide the batter evenly among the prepared muffin cups, and sprinkle the tops with the remaining chocolate chips.
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Bake 25 to 30 minutes, until the muffins have risen and the tops are firm to the touch. Remove and let cool complete in the pan.
Jenny says
These look great! I’m sure I’m missing it, but where is the video? I can’t find it on the recipe portion, or anywhere else on this post. Thanks!
Carolyn says
Sorry, Jenny. It will be up in a minute… it’s just that this posted before I had a chance to get it up on YouTube and then embed it here in the recipe!
Francine says
Any replacement for the egg white powder?
Carolyn says
Whey protein powder.
Francine says
Thank you!!!
Raelynn says
Can I use Collagen Powder instead of protein powder? It is hard to find Egg White Protein Powder in Canada – most are Whey powder which I can’t use.
Carolyn says
No, you can’t because collagen make it very gummy. Try maybe some of the vegan plant based proteins…. like hemp?
Dianne says
What can I sub for the avocado oil?
Carolyn says
Please watch the video…
Tracey Jones says
Could I use yellow squash instead of zucchini?
Carolyn says
As long as you grate it, drain it, and squeeze it!
JoJo says
These look yummy! Can I amp up the protein powder amount? Trying to have higher protein breakfast.
I love your recipes! Thanks!
Carolyn says
Can’t see why not…
Jenny says
Thanks! I thought I might have been too quick to the jump!
Diane Cassanello says
Just made these!! They are amazing!! Grandkids loved them too! Thank you Carolyn
Carla says
These are my new favourite! I’m fairly new to keto, but recipes like this will make it easy to stay on track! My kids ate most of my first batch a few days ago, so I’m making them again today!
Joanne says
Very tasty> I added one tsp. of espresso powder and a half cup of coconut. I also used mini chocolate chips instead of regular. will make this again.
Joan says
Oh yum! I am definitely trying the espresso and maybe coconut too.
Joanne says
In my reply I forgot to say the coconut was unsweetened coconut.
Scarlett Bowling says
Looks absolutely delicious can’t wait to try!
Amanda says
Great muffin, solid. More of a snack m,if fin than a dessert muffin.
Valerie Hemenway says
Do you think this would work as a loaf or is it too much to fit?
Loulou says
Soooooooo happy!!! Sooooooo goooooooooood ❤️❤️❤️❤️ Sometimes, I put a teaspoon of rasberry/chia homemade jam on top of it.
Tracy Andries says
I made these yesterday and I have to say they are beyond delicious. I never seemed to be able to tell a difference when a recipe called for coffee to bring out the chocolate flavor but I certainly could tell with this one. The only thing I change now in my baked goods is I hold back some of the almond flour and add a couple of tbsp of coconut flour. The texture seems much lighter to me.
Thanks for your wonderful recipes.
Ines says
Thank you for this wonderful recipe!
Do you think that Collagen Protein Powder would work? I watched the video and don’t just want to skip the protein powder, but I am wondering if collagen protein powder has the same effect on the recipe or if I need to go buy egg white protein powder…
Thanks again!
PS: Your recent Keto Baking book changed my world 🙂
Carolyn says
Hi Ines, I’ve tried collagen protein in a number of my recipes and always find it makes things gummy, but other people say it works. So it’s up to you, I guess. Fingers crossed.
Ines says
Thank you so much :)! I tried it after your response and I think they turned out good despite the collagen protein. Great recipe!
Jamie says
Thank you for this recipe and video. It was my first time squeezing zucchini! My muffins turned out a little dry. I did add the 1/4 cup coffee and another 2 tablespoons. Would adding more liquid at this stage help with that? I also only got 12, but that’s okay because I’m going to make another batch soon! Thank you so much!
Carolyn says
No, you need to bake them for less rather than change the ingredients.
Jamie says
Thank you for your expertise and your response!
Michelle Thompson says
I’m getting ready to whip up a batch.. unfortunately I’m like old mother Hubbard – went to my cupboards and NO cocoa….eeeccckkkkk! I do have cacao powder but don’t know equivalents for this recipe. Can you help….PLEASE!
Carolyn says
You can try it but I don’t know if it will be as dark and rich in flavor.
Rachell says
These muffins are so delicious! I made two batches and froze one.
Carolyn, thank you so much for sharing this recipe.
Joan Runke says
Honestly, I was doubtful about how these would turn out because the last time I tried to make a keto zucchini anything it was like eating grass in a muffin. BUT OH THESE ARE SPECTACULAR! I used an allulose/monk fruit mix for the sweetener instead of Swerve. I would have liked it a bit sweeter, but these are good for breakfast. They turned out very moist and a perfect consistency. Thank you for your terrific recipe!
Carolyn says
LOL… grass in a muffin. That made me giggle!
Michelle says
This page is horrible..ALL I SEE ARE ADS!!!!! It took FOREVER to get to the recipe. Can I rate 0 stars…so disappointed.
Carolyn says
Hi Michelle… So something is wrong with your browser, if that’s happening. I use my site all the time on both desktop and mobile and it’s really not intrusive. Can you tell me what you’re using? You may need to update it.
Kathy Grabham says
If we wanted to use the THM Baking Blend, to lighten them up a little, would we reduce the amount or just use equal amounts? Thanks for all your wonderful recipes!!
Carolyn says
I’m sorry, I don’t use it. I find it makes baked goods very dry. They may have some suggestions on how to replace it for almond flour, though.
Ana says
I made these zucchini Chocolate muffins yesterday night and I just tried them…. they are amazing, spectacular taste!
Carolyn says
So glad to hear it!
Vicki says
I’ve made this recipe twice and I LOVE it, it’s easy, moist and delicious! I eat them for breakfast and any time I’m in need of a sweet snack! I have made so many of your wonderful recipes. You never disappoint Carolyn. Love your site and daily recipes! Thank you
Carolyn says
Thanks so much, Vicki!
Tammy says
I just made this and it turned out awesome! I can’t wait to take them to work.
Jennifer says
Could you use monkfruit instead of the swerve?
Carolyn says
Should be fine.
Chris says
What do you think about using the zucchini juice for thinning the batter? Wondering if it would be nutritious.
Carolyn says
I am sure it would work. Not sure about the nutrients or not!
Beth says
This is our new favorite recipe! We love these muffins! They are so delicious and easy! Can’t wait to make these again soon!
Jen says
Such a great way to get a chocolate fix without any of the guilt. Loved it!
Kellie H says
LOVE these muffins! I always make sure to save a zucchini just to make them….they’re the perfect snack!
Margaret says
Hi Carolyn, would BochaSweet work well as a substitute for Swerve in this recipe? If so, would I need to change the amount to get the equivalent sweetness?
Thanks very much!
Carolyn says
I think it’s fine as a direct sub.
Alex says
Instead of egg white protein powder , can I use collagen powder to get the fluffy effect
Carolyn says
Nope! Collagen makes things gummy and hard to bake through.