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 keto chocolate chips for the tops of the muffins, as it makes them look more inviting. I used ChocZero for mine.
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
Keto Chocolate Zucchini Muffins
- 1 medium zucchini (about 200g)
- ½ teaspoon salt divided
- 2 cups almond flour (use sunflower seed flour for nut-free)
- ½ cup Swerve Sweetener
- ⅓ cup cocoa powder
- ¼ cup egg white protein powder
- 2 teaspoon baking powder
- 3 large eggs
- ⅓ cup avocado oil
- ¼ cup cold coffee or water (more if needed)
- ½ teaspoon vanilla extract
- ½ cup dark chocolate chips, sugar-free divided
- Grate the zucchini and place in a sieve in the sink. Sprinkle with ¼ teaspoon salt and toss to combine. Let drain 1 hour, then squeeze out as much moisture as possible.
- 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).
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and the remaining salt.
- 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 tablespoon at a time, until it reaches a thick pourable consistency.
- Stir in the vanilla extract and ⅓ cup of the chocolate chips. Divide the batter evenly among the prepared muffin cups, and sprinkle the tops with the remaining chocolate chips.
- 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.