We may earn money or products from the companies mentioned in this post.
Zucchini Chocolate Chip Low Carb Muffins
You will certainly enjoy these low carb muffins made with healthy zucchini and low carb chocolate chips.
Earlier this week, we bought some organic zucchini to have sautéed with one of our meals. We ended up having two extra zucchinis left.
Three days later, we still had two zucchinis sitting in our vegetable drawer in our fridge. "We really need to use up the zucchini..." my mom kept saying.
I remember looking at another recipe for zucchini bread on the website, lowcarbyum. I thought that using the zucchini in some sort of baked good would be perfect.
So, we decided to adapt one of these recipes and make low carb muffins!
These gluten free chocolate chip muffins are also free from major allergens, which makes the recipe even better for people who have food sensitivities!
They are gluten free, dairy free, soy free, and low carb and believe it or not actually still taste really good.
For more on the topic of living with multiple food sensitivities, see our post on how to do the elimination diet.
You will not have to worry about feeling guilty about having these gluten free chocolate chip treats.
Making the Zucchini Chocolate Chip Muffins
Making the low carb muffins takes very little time and is quite simple. The only tedious task is shredding the zucchini. There are multiple tools out there that can shred zucchini or any vegetable for that matter.
For this specific recipe, we used a handheld box grater since we are only shredding about two zucchinis. However, electric shredders are also useful, especially when you have to shred or slice a large quantity of veggies.
The electric shredder comes with a shredding blade and a vegetable slicer. Shredding the zucchini only takes about two minutes, which, besides cooking, is probably the longest step and most complicated!
Once that step is done, you basically plop all of the ingredients in a bowl, stir, and put them in the oven!
Add Some Low Carb Chocolate and Nutty Flavor
We used almond extract because we like that nutty flavor but vanilla extract will work well and give the muffins a milder taste.
You KNOW how much we love our dark low carb chocolate too! We just had to add some gluten free chocolate to these. So, we went ahead and threw a few dark chocolate chips into our batter!
These low carb muffins come out perfectly moist due to the moisture in the zucchini as well as the liquid in the applesauce.
They are so good and healthy, it's hard to just have one! Then, if you're like us, you'll also enjoy a few more of those low carb chocolate chips.
- Preheat the oven to 350 degrees
- Shred the zucchini into fine shreds and place into a large bowl
- Add the rest of the ingredients to the bowl
- Mix the ingredients well
- Place about three T of batter into lined or greased muffin tins
- Put the muffins into the oven and cook for approximately 22 minutes or until the tops of the muffins feel firm
Nutrition per muffin| Calories: 100 Fat: 4.5 Sat. Fat: 1 Carbs: 4.5 Fiber: 2 Sugar: 1 Protein: 3 Net. Carbs: 2.5