Chocolate Zucchini Muffins

Chocolate Zucchini Muffins


  • 11/2 cups almond flour 
  • 1/2 cup cacao powder 
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1/2 cup monk fruit 
  • 1/4 cup coconut oil, melted and room temperature
  • 2 teaspoons pure vanilla extract
  • 2 medium zucchini, grated and all the water out using your Bigger Better Nut Milk Bag 
  • 1/2 cup keto chocolate chips 



  1. Preheat your oven to 350ºF. Prepare your muffin pan. 
  2. In a medium size bowl, add the almond flour, cacao powder, baking soda + salt. Whisk to combine.
  3. In a large bowl, add the eggs, monk fruit, coconut oil + vanilla extract. Whisk to combine.
  4. Add the dry ingredients into the wet ingredients. Stir to combine. Add in the grated zucchini and chocolate chips and stir to combine.
  5. Divide the mixture evenly between the muffin cups. Using a large cookie scoop keeps it mess free. It takes 1 full cookie scoop and then 3/4 of a 2nd cookie scoop to fill each muffin cup. You want them filled 4/5 to the top.
  6. Bake for 25-30 minutes, or until a skewer inserted comes out clean. If the batter is still wet, bake another minute or 2 and check again.
  7. Remove from the oven and allow to cool completely.

*Leftovers will keep on the counter for 1-2 days, refrigerated for at least 5 days, or frozen for at least 6 months.

Recipe and image contributed by @tasteslovely 

Ellie's Best

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