chocolate zucchini muffin on a white plate

Double Chocolate Zucchini Walnut Muffins

Ultra moist Double Chocolate Zucchini Walnut Muffins are the perfect healthy low carb way to hide your vegetables. Dairy-free and grain-free, these muffins are absolutely delicious!

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Best Chocolate Zucchini Muffins – Keto, Low Carb, Gluten-free, Grain-free, Sugar-free, LCHF, Dairy-free

chocolate muffins on a cooling rack

I’m starting to come to the conclusion that perhaps I am not the best gardener. Every year, social media is bombarded with pictures of these beautiful and bounteous gardens, but if I were to post a picture of my plot, you’d see nothing but rabbit-eaten plants, random off-shoots of last year’s cilantro, way too many onions, and two sad zucchini squash. That’s it. It’s pretty unattractive out there.

I am envious, to some degree, of all the people on squash overload right now. The Internet is abuzz with zucchini recipes. But, I suppose that I can simply treasure my two zucchini and wait for the perfect recipe in which to feature them.

These Double Chocolate Zucchini Walnut Muffins will not disappoint. Moist, fluffy, and packed with fudgey chocolate, you’d never know there was one cup of zucchini in there. I do love fooling my toddler into eating his vegetables; healthy muffins for the win!

chocolate muffins cooling on a wire rack

I am always amazed at how adding zucchini creates such an amazingly moist and tender muffin. Normally, chocolate baked goods are often dry and stodgy, but these muffins are incredible and even better the next day.

Dairy-free baked goods are generally not on my go-to list, but you’ll never even notice with this recipe. These chocolate muffins are rich and decadent with the double whammy of cocoa powder and chocolate chips.

Perfect with a cup of coffee in the morning, at least I can enjoy the fruits of my labor to some degree. I’ll sit out on the deck and pretend that the rabbits aren’t eating what’s left of my sad garden. Comfort food always makes me feel better.

How to make Chocolate Chip Zucchini Walnut Muffins

Ingredients

  • 1 cup finely shredded zucchini, one medium zucchini
  • 1 1/3 cup blanched ground almond flour
  • 1/3 to 1/2 cup granular erythritol
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 3 tbsp avocado oil
  • 1/2 tsp pure vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1/3 cup dark chocolate chips, Lily’s (sugar-free) or Enjoy Life (dairy-free)
  • 1/4 cup finely diced walnuts, optional; omit if nut-free

Tips & Tricks for the Keto Chocolate Zucchini Muffin Recipe

Make sure to ring out any moisture imparted by your shredded zucchini. When I shred zucchini, I will let it sit to drain on a paper towel. You will likely need to change out the towel at least once. Wrap the towel around the shredded squash and squeeze out the moisture.

Feel free to adjust the sweetener to your liking. After cutting out sugar, I do not like sweet, however, these muffins are dark chocolate which can be too bitter for some. I use 1/3 cup of Swerve, but you can certainly increase to 1/2 if the dark chocolate is too strong for you.

Batter will be super thick before adding the zucchini. Don’t panic! Once you add the shredded zucchini, the extra water will get the batter to the right consistency which is similar to a brownie batter.

thick chocolate muffin batter
After adding the zucchini, the batter will look somewhat like a brownie batter, thick but spreadable.

Use a cookie scoop to get even muffins. I’ll use about one to one and a half scoops to create equally sized muffins when measuring the batter into the liners. The recipe makes twelve muffins, so using the scoop will help you achieve that quantity.

Top with extra chocolate chips or walnuts. Chocolate muffins are a bit boring, so jazz up your final presentation with some toppings. If you are nut-free, you can easily omit the walnuts without affecting the recipe.

Other Keto Low Carb Muffin Recipes you’ll love:

Double Chocolate Zucchini Walnut Muffins
Yield: 12 servings

Double Chocolate Zucchini Walnut Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 5 minutes
Total Time: 30 minutes

Healthy, low carb chocolate zucchini muffins studded with chocolate chips and walnuts.

Ingredients

  • 1 cup finely shredded zucchini, one medium zucchini
  • 1 1/3 cup blanched ground almond flour
  • 1/3 to 1/2 cup granular erythritol, Swerve
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 3 tbsp avocado oil
  • 1/2 tsp pure vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1/3 cup dark chocolate chips, Lily's (sugar-free) or Enlightened (dairy-free)
  • 1/4 cup finely diced walnuts, optional; omit if nut-free

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or coat with non-stick spray. Set aside.
  2. Shred zucchini and spread out on a layer of paper towel. Ring out as much water as possible, changing the towel out if necessary. Set aside to let drain.
  3. In a large mixing bowl, combine almond flour, cocoa powder, erythritol, baking soda, cinnamon, and salt. Whisk to combine. Set aside.
  4. In a medium mixing bowl, add eggs. oil, vanilla, and milk. Whisk to combine. Add wet mixture into dry. Stir with a wooden spoon to combine. Batter will be very thick. Add zucchini, stir until combined. Batter should have a thick but spreadable texture. Mix in chocolate chips and walnuts, stir until just incorporated.
  5. Use a cookie scoop to fill muffin liners/cups. Use 1 to 1 1/2 scoops to create twelve muffins. Sprinkle with additional chocolate chips and walnuts, if desired.
  6. Bake for 15-18 minutes until muffin is just set. Let cool for at least five minutes before removing from the tin to cool completely.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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2 Comments

  1. These muffins are really good! I’m glad you mentioned the dry batter made wetter by adding the zucchini. I almost poured more almond milk, but waited until after I added the veg and it made all the difference. I didn’t have any chocolate chips, but I’d still give these 5 stars! Thank you for a great recipe!

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