Amazing Low Carb Chocolate Zucchini Muffins

Chocolate zucchini muffins that not only are low carb, trim healthy mama s, they taste amazing!!

I haven’t had any version of zucchini bread or muffins since starting trim healthy mama. I used to make these kind of treats for my kids all year long. I really missed zucchini bread. Maybe that sounds strange but I was all about sugar and carbs. These sugar free chocolate zucchini muffins absolutely hit the spot. They taste so good. I was honestly shocked at how these tastes so close to the real thing.

If you have been wanting to make a yummy zucchini muffin (or bread), make this recipe now.

I didn’t think that almond flour could make a muffin like this. If you have basic low carb baking ingredients, you can make these. The xanthan gum that is included in the recipe is optional but does help with the texture. Even without the xanthan gum, if you are eating low carb or following the trim healthy mama eating plan, this is absolutely worth the time to make. Oh, and you can make these before your oven can preheat!

That picture isn’t the best, but I had just baked some banana muffins in the same muffin pans.

This batter gave me 15 muffins. Depending on your muffin pan size, You can also bake this in a loaf pan for a low carb chocolate zucchini bread. I prefer muffins to loaves because they are already in serving sizes and the cook so much faster. You can make whatever it is that you or your family prefer.

Let’s talk chocolate and nuts

In this recipe you can use whatever chocolate you want. I used Aldi 85% chocolate in mine. You can use chocolate chips if you want. I just had the Aldi chocolate and we like it. Now onto nits. I really wanted to use walnuts but I could only find pecans in my house. In this recipe I used pecans but you can use your family’s favorite or even just what you have. Or, you can definitely leave them out if your family doesn’t like nuts. Now, on to the recipe.

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Amazing Chocolate Zucchini Muffins

Servings 0

Ingredients

• 5 M Eggs
• 1/2-3/4 C Sweetener, use one that it equal measurement for sugar. I used lakanto
• 1/4 C Sour Cream
• 1/3 C Melted Coconut oil, or butter
• 2 t Vanilla
• 1 1/4 C Almond Flour
• 2 T Coconut Flour
• 1/4 C Cocoa Powder
• 1 1/2 t Baking Powder
• 1 t Cinnamon
• 1/4 t Salt
• 2 C Shredded Zucchini
• 1/2 C Sugar free chocolate chips or chopped 85% chocolate
• 1/2 C Chopped nuts
• 1/2 t Espresso powder, optional it just helps bring out the chocolate flavor

Instructions

• Preheat the oven to 350 degrees. Beat the eggs. Add the sweetener. Whisk well.
  
• Add the vanilla, coconut oil or butter, and sour cream and whisk again.
  
• In a separate bowl add almond flour, coconut flour, salt, baking powder, cocoa powder, and cinnamon. Whisk well.
  
• Add dry ingredients to the wet. Mix well. Add zucchini and mix well again.
  
• Add nuts and chocolate chops. Mix again.
  
• If you aren't using muffin liners, spray your muffin pans with non-stick spray. Fill your muffin tins 2/3 full.. Don't over fill. Bake for 15-20 minutes, until cooked. Don't overcook. They will be dry.
  
• If they are cool, you can heat in the microwave for a few seconds.