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Low-Carb Triple Chocolate Zucchini Muffins

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These Low-Carb Triple Chocolate Zucchini Muffins are a delicious keto-friendly baked good that are perfect for curbing your sweet tooth and your craving for chocolate! This recipe is low-carb, keto, nut-free, dairy-free, soy-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains only 4.5 grams of net carbs per serving!




  1. Preheat oven to 350 degrees and line muffin tin with 12 muffin liners.
  2. Grate zucchini using a grater or pulse in a food processor. Transfer grated zucchini to a nut milk bag or cheesecloth and squeeze to remove excess liquid. Set aside.
  3. To a large mixing bowl, add dry ingredients and whisk together. Add eggs and vanilla and mix with an electric mixer.
  4. Chop Bakers chocolate into slivers. Add chopped chocolate and butter (or coconut oil) to a small bowl and heat in the microwave in 25-30 second increments until melted. Add melted chocolate to mixing a bowl of mixed dry ingredients, eggs, and vanilla. Mix with an electric mixer, then add grated zucchini, and mix again. All ingredients should be well incorporated.
  5. Spoon mixture into muffin liners (the mixture will be quite thick). Add chocolate chips to the top of muffin dough.
  6. Bake until a toothpick can be poked into the center of muffins and come out cleanly about 18-20 minutes.
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