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We’re loving our Europe travels right now (are you following along on Instagram stories?!), but I do miss zucchini. They don’t seem to have it as much in restaurants in Austria, where we’ve been spending our time. The good news? I have a batch of these low carb paleo zucchini muffins waiting for me in the freezer at home! Chocolate chip zucchini muffins with coconut flour are the perfect balance between healthy and decadent low carb dessert.
With zucchini season in full swing, I’ve been loving all the low carb zucchini recipes. I didn’t do a full zucchini week like I did in 2017, but I did share quite a few zucchini dishes again this year. I have tons of them on the blog, but here are a few favorites:
- Parmesan zucchini fries – one of the first ones I published, and still one of the most popular
- Chicken zucchini casserole – a new one you guys have been loving
- Almond flour zucchini bread – so moist and sweet!
- The ultimate guide to zucchini noodles – probably my absolute fave way to enjoy zucchini!
- Keto zucchini lasagna – with a twist you might not have seen before… and fewer carbs than other versions
- Healthy oven baked zucchini chips – crispy low carb zucchini chips without breading!
You might notice that most of these are savory, but zucchini is delicious for sweet recipes, too. Like these low carb zucchini muffins with coconut flour!
Are Zucchini Muffins Healthy?
Most people looking for zucchini muffin recipes are looking for a healthier dessert. Of course, putting zucchini in there does help. Still, most are still made with sugar and white flour… not exactly healthy and definitely not low carb.
But not these. My low carb paleo zucchini muffins are sugar-free, grain-free, and you can actually feel good about eating them. Just 4g net carbs in an entire muffin!
How To Make Paleo Zucchini Muffins
This chocolate chip zucchini muffins recipe can make low carb zucchini muffins or paleo zucchini muffins. The difference is just a matter of a couple ingredient options.
For the fat in these muffins, you can use ghee or coconut oil. I much prefer ghee here, because otherwise the flavor turns out too coco-nutty, with both the coconut flour and coconut oil.
Many people that can’t tolerate dairy do fine with ghee, since the milk proteins aren’t there, but if that doesn’t work, you can try the coconut oil. If you do, I highly recommend using butter-flavored coconut oil like this. The flavor (and the entire product) is 100% natural, low carb, keto, paleo and vegan.
For the sweetener, I used my usual erythritol, which is natural. It’s perfect for keto and low carb lifestyles, and some paleo followers are fine with it since it’s natural. If you’re stricter paleo but don’t mind sugar, try coconut sugar instead. My guide on sugar alternatives can help with choosing sweeteners, then you can use the sweetener conversion chart to swap them out if needed.
Now, just a few tips for making the perfect low carb zucchini muffins…
No need to squeeze the zucchini.
Unlike many recipes that use shredded zucchini, there’s no squeezing required for making these paleo zucchini muffins. This is because coconut flour is very absorbent. However, if your shredded zucchini feels very wet, you can pat it gently with paper towels.
The batter will look more dry than you might expect.
Don’t be surprised – this batter looks fairly dry. I’ve tried adding more liquid to it and trust me – don’t! You end up with mushy muffins. Coconut flour is strange like that. It should look like this:
That looks pretty dry, BUT make sure it feels fairly “wet” and soft. It’s easy to stir and press together without being firm. You should pack it into the rounded large cookie scoop for filling the muffin cups:
Fill the batter to the top of the muffin cups.
Low carb zucchini muffins with coconut flour don’t rise very much. So, you need to fill the muffin liners pretty full.
Mix it up with add-ins if you like.
Don’t want chocolate chips? Skip ’em. You can add some nuts if you’re not nut-free, or otherwise some seeds if you like those in your muffins. Any other extract you like will work, too.
Just stick to add-ins that are either very concentrated or just dry pieces. Adding something that has a lot of liquid, or is very dry, will throw off the batter consistency.
How To Store Low Carb Zucchini Muffins
Storing paleo zucchini muffins is pretty much like storing any other muffins. However, they do go bad a little quicker than some others, due to the fresh zucchini in there.
You can keep the chocolate chip zucchini muffins on the counter for a couple days, in the fridge for 5 to 7 days, or freeze for longer. Here’s more info on freezing…
How To Freeze Zucchini Muffins
Can you freeze zucchini muffins? Yes, you can!
Before freezing the low carb zucchini muffins, let them cool to room temperature first. Then, you can place them in a freezer bag and place in the freezer.
Some people prefer to let them freeze in the muffin tin first, then transfer to a bag when solid, just to ensure they don’t get crushed. It all depends on how packed your freezer is.
When you are ready to eat your delicious chocolate chip zucchini muffins, you can then warm them up in the microwave or oven, right out of the freezer. Alternatively, you can let them thaw in the fridge or on the counter. They are pretty flexible!
Low Carb Chocolate Chip Zucchini Muffins Recipe
Chocolate Chip Low Carb Paleo Zucchini Muffins Recipe
For the most delicious low carb zucchini muffins or paleo zucchini muffins, try this chocolate chip zucchini muffins recipe with coconut flour! It's sugar-free, keto, nut-free, and dairy-free.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 parchment paper liners.
In a large bowl, stir together the coconut flour, sweetener, baking powder, and sea salt.
Add the shredded zucchini, eggs, and vanilla. Stir together until combined. Add the melted coconut oil and stir again until smooth.
Fold in the chocolate chips. Let the batter sit for 5 minutes to thicken.
Divide the batter among the parchment liners, filling them all the way to the top. If desired, you can dot the tops with more chocolate chips.
Bake for about 35 minutes, until golden and firm on top. Cool to room temperature in the pan, then on a wire rack. You can eat them warm, but texture is better if you let them cool first.
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Serving size: 1 muffin
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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