Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are less dessert-y and more breakfast-y, in my opinion.

Not only are these great for a low carb keto breakfast, they’re also a way to use up zucchini this season!

I enjoyed one of these keto chocolate zucchini muffins with a little butter and a cup of coffee. I hope you like these as much as I did. You could probably throw some sugar-free semi-sweet chocolate chips in there, too. 

INGREDIENTS

3 large eggs
1/3 cup melted butter (not hot)
1 teaspoon vanilla
3/4 cups Allulose (or 1/3 cup granulated sweetener such as erythritol/Swerve)

2 cups fine almond flour
1/4 cup oat fiber (optional, add 1 egg)
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup egg white powder or whey isolate
Dash of cinnamon (optional)

2 cups zucchini, grated and squeezed dry
1/4 to 1/3 cup cold brewed coffee or water

Optional:
Top with chocolate chips (sugar-free/keto-friendly)

DIRECTIONS

Prepare muffin pans greased with lard or butter, and preheat the oven to 350 F.

In a medium bowl, beat together the eggs, melted butter, sweetener, and vanilla.

In a large bowl, whisk the dry ingredients until well combined, then add the butter/egg mixture, and stir until the dry ingredients are completely moistened.

Add in the grated & drained zucchini, and continue to mix while drizzling in a bit of the cold coffee or water a little at a time until you have a slightly loose consistency that’s a bit like cake batter. 

Pour the batter into the prepared muffin tray and top with optional chocolate chips. Bake 30-35 minutes or until they puff up a bit and are no longer jiggly, but slightly firm.

NOTES:

I used the out fiber purely because it has more of a very fine wheat flour property and whenever I use almond flour to bake with, it helps keep it from being too dense and nutty. It’s completely up to you not to use it, but if you don’t, just subtract 1 egg from the ingredients and/or use less of the coffee or water. I might actually skip it next time, because the egg white protein powder really helps hold these up and they actually turned out more firm than I’d like, vs fluffy and cake-like. Feel free to experiment!