Chocolate Zucchini Blender Muffins
Chocolate Zucchini Blender Muffins

Chocolate Zucchini Blender Muffins

Recipes   Breakfast     Gluten Free    


  • 2 cups grated zucchini (about 1 medium, or 12 ounces grated)
  • 3 large eggs
  • 1/4 cup avocado oil or melted butter
  • 1/4 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 6 tbsp coconut flour
  • 1/3 cup cocoa powder
  • 1/3 cup Swerve, Granular
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar-free chocolate chips


  1. Preheat oven to 325F and line a muffin pan with paper liners (parchment paper liners work best).
  2. In a blender, combine zucchini (does not need to be drained), eggs, oil, whipping cream, and vanilla extract. Blend on medium until well mixed.
  3. Add almond flour, coconut flour, cocoa powder, sweetener, baking powder, and salt. Blend again until well combined. By hand, stir in about three quarters of the chocolate chips.
  4. Spoon mixture into prepared muffin cups to about 3/4 full (you may get 12 to 14 muffins, depending on your pan). Sprinkle with the remaining chocolate chips and bake 25 to 30 minutes, or until firm to the touch.
  5. Remove and let cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Makes 12 to 14 muffins.

Chocolate Zucchini Blender Muffins
Nutrition Facts

Serving Size 1 muffin

Servings 12

Calories 220
Total Fat 17g
Total Saturated Fat 5g
Cholesterol 55mg
Sodium 200mg
Total Carbs 19g
Dietary Fiber 10g
Sugars 2g
Swerve 5g
Protein 7g
Net Carbs: 4g
Chocolate Zucchini Blender Muffins