What I love about Double Chocolate Zucchini Muffins

I am seriously obsessed with these Double Chocolate Zucchini Muffins! They are everything; moist, fluffy, delicious and soooo chocolatey. They’re also completely gluten-free, grain-free, low-carb and keto! I love that they are loaded with zucchini and that really is the thing that makes these muffins so moist. I usually have some type of muffin recipe on my meal prep list and these have definitely been on rotation. They’re so good!

What you will need to make Double Chocolate Zucchini Muffins

Almond flour - Almond flour is usually my go-to flour as it is naturally gluten-free, grain-free and low carb. You can buy it at most grocery stores these days. Be sure to get almond flour and not almond meal. Almond meal contains the skins of the almonds so it makes for a grittier texture. We want as fine of a flour as we can get for baking recipes like muffins and cakes!
Cocoa powder - Using dutch-processed cocoa powder is what gives these muffins that deep, dark, rich brown colour.
Xylitol - I love using xylitol for baking because it’s low-carb, sugar-free and amazing for your dental hygiene! You can use regular granulated sugar in this recipe too if you aren’t low-carb.
Eggs - You will need 4 eggs for this recipe to achieve that perfect texture and consistency. Make sure your eggs are at room temperature before you start adding them to the mix.
Butter - A good tip to remember is that when you are baking, always use unsalted butter as opposed to salted butter. Salted butter can be a bit overpowering and result in an overly salty end product. If you must use salted butter, just make sure that you omit the adding of sea salt to the mix.
Yogurt - Adding a little plain yogurt helps the muffins to rise as it activates the baking soda. It helps to keep these muffins moist too!
Vanilla - I added a little pure vanilla extract for flavour. It works well with the cocoa to bring about a delicious muffin!
Zucchini - It will take about 1 large or 2-3 small zucchini’s to get 2 cups of shredded zucchini. The 2 cups is measured out after the zucchini has been squeezed.

Some TIPS:

I always like to have a batch of some type of muffins on hand for the reason that they are so packable and easy to take on-the-go. It’s the perfect thing to add to your Sunday meal prep list! My husband takes one everyday to work for lunch. One batch makes 13 muffins, so you are pretty much set for the week. If your family is large, you can easily double the recipe. Here are a few more tips to help you get the best muffin result:

Use a dish cloth or towel to squeeze out as much liquid from the zucchini as you can before adding it to the mix. If the liquid is not squeezed, you will end up with a very sloppy, wet muffin.
You don’t have to mix the wet and dry ingredients separately; just use one bowl - less mess!
If you really want to bring out the chocolate flavour, try adding 1 tsp of espresso powder or super fine coffee grounds. This will really make the chocolate pop.
Dutch-processed cocoa powder isn’t required, but it does give the muffins that beautiful, deep, dark brown colour.

chocolate muffins, zucchini muffins, keto, low-carb, sugar-free, gluten-free, grain-free, healthy

breakfast, snack

American

Yield: 12

Author: Courtney Sketchley