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Sugar Free Double Chocolate Chip Zucchini Muffins Recipe

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4.3 from 30 reviews

  • Author: Ava
  • Total Time: 33 minutes
  • Yield: 14 muffins
  • Diet: Diabetic

Description

Delicious and moist Sugar Free Double Chocolate Chip Zucchini Muffins made with whole wheat flour, cocoa powder, and sweetened naturally with monk fruit. These muffins are packed with shredded zucchini for added moisture and nutrition, and feature sugar-free dark chocolate chips for an indulgent chocolate flavor without the sugar. Perfect for a healthy snack or breakfast treat that satisfies your chocolate cravings guilt-free.

Ingredients

Wet Ingredients

  • 1 1/2 cups shredded zucchini (about 2 medium zucchini, pressed to remove excess water)
  • 1/2 cup granular monk fruit sweetener (like Whole Earth)
  • 1/2 cup unflavored coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup no sugar added chocolate chips (like Lily’s Dark Chocolate Baking Chips)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with silicone baking cups or paper liners and set aside. This ensures easy removal and cleanup.
  2. Mix Wet Ingredients: In a mixing bowl, combine the shredded zucchini, monk fruit sweetener, unflavored coconut oil, eggs, and vanilla extract. Whisk these together until fully incorporated to form a smooth wet mixture.
  3. Combine Dry Ingredients: In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients using a rubber scraper, folding gently to combine without overmixing.
  4. Fold in Chocolate Chips: Carefully fold in the no sugar added chocolate chips into the batter, distributing them evenly while maintaining a light batter texture.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full. Optionally, sprinkle a few extra chocolate chips on top of each muffin for an appealing finish.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean and crumb-free.
  7. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for at least 10 minutes before serving. This allows the muffins to set and makes them easier to handle.

Notes

  • Pressing the shredded zucchini helps remove excess moisture so muffins hold their shape and bake properly.
  • Do not overmix the batter to keep muffins tender and fluffy.
  • Using monk fruit sweetener keeps this recipe sugar free and diabetic-friendly.
  • If you don’t have coconut oil, you can substitute with a neutral oil like avocado or vegetable oil.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat muffins briefly in the microwave for a warm treat.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sugar-free-double-chocolate-chip-zucchini-muffins-recipe/