Chocolate Zucchini Muffins


These muffins are inspired by another wonderful Elana Amsterdam recipe. I used cocoa powder instead of chocolate chips and xylitol instead of agave. The zucchini makes these healthy muffins so moist and delicious!

Chocolate Zucchini Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • ¼ cup coconut flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ cup grapeseed or canola oil
  • 2 large eggs
  • ⅓ cup xylitol
  • 1/16 teaspoon NuStevia
  • 1½ cups grated zucchini (about one large)
  1. In a medium bowl, combine coconut flour, salt, baking soda, cinnamon and cocoa powder.
  2. In a large bowl combine oil, zucchini, eggs, xylitol and nustevia.
  3. Slowly blend the dry ingredients into the wet until combined.
  4. Grease muffin tin with butter.
  5. Fill a ¼ cup almost full with batter and pour into each muffin tin.
  6. Bake at 350 degrees for 20-22 minutes.


Only 2.5 net carbs per muffin!

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