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.
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- 3/4 cup Coconut flour
- 1/2 cup Erythritol
- 2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 8 oz Zucchini (shredded/grated, about 2 cups)
- 6 large Egg
- 1/2 tsp Vanilla extract
- 2/3 cup Ghee (measured solid, then melted; can also use dairy-free butter-flavored coconut oil)
- 1/2 cup Sugar-free dark chocolate chips
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.
Serving size: 1 muffin