It’s summer and if you’ve been to a farmers market than you know that it’s also zucchini season. We’re talking zucchini’s bigger than your head! With the booming popularity zucchini noodles there are so many more delicious recipes to pack in your arsenal as creative ways to use your zucchini, but I seem to always forget about zucchini bread – and the good news is that now you can make it low carb!
My grandma made the most delicious zucchini bread when I was growing up. It’s safe to say that zucchini bread tastes nothing like the vegetable that you grill, sauté, and roast, but instead packs the sweetness of a banana bread.
These muffins are lower in carbs, and that is because I’ve swapped a few pantry items out for healthier versions:
- Almond Flour – I use almond flour instead of all-purpose flour 99% of the time now, and almond flour is lower carb.
- Stevia – I said goodbye to regular sugar years ago and began using Splenda, and then about 6 months ago I replaced the splenda with stevia, and boom – I use a low carb sugar alternative that you would never even know I had replaced.
I also wanted to add a little more healthy to the muffins so I added fresh blueberries, and then because I wanted to add just a little chocolate I used mini dark chocolate chips.
The muffins were sooooo delish! We’re eating the current batch and I’m going to make a batch for my co-workers later this week as well because I just gotta share these muffins with everyone!
Little disclaimer though – let them cool. You’ll be tempted to eat them right away, but, they will fall apart, just like any cookie or brownie does when you take them out of the oven.
Low Carb Blueberry & Dark Chocolate Zucchini Muffins
Blueberries and dark chocolate add just an extra touch of sweetness to these fabulous zucchini muffins.
- 2 1/2 c. grated zucchini approximately 2 medium zucchini’s
- 2 eggs lightly beat
- 1.5 c. sugar I used stevia to keep it healthier
- 3 c. almond four
- 2/3 cup unsalted butter melted
- 1 tsp. vanilla
- 2 tsp. baking soda
- 1 tsp. salt
- 1 c. dark chocolate chips
- 1 c. blueberries
Preheat the oven to 350 degrees, and line a muffin tray with paper muffin liners or spray with non-stick spray.
Using a towel, squeeze any excess water out of the grated zucchini and set aside.
In a large bowl, combine flour, stevia/sugar, baking soda and salt. Set aside.
In a second, smaller bowl mix the eggs, melted butter and vanilla. Stir wet ingredients into the bowl with the dry ingredients until combined.
Begin folding in the grated zucchini, blueberries and dark chocolate chips until mixed well.
Fill each muffin cup 2/3 -3/4 full and bank for 30 minutes. To ensure the muffins are cooked through, insert a toothpick in the center of a muffin to make sure it comes out clean.
Let cool completely and enjoy!
If your toothpick comes out with batter on it, cook for 3 more minutes at a time until the muffins are cooked through.
TELL ME: Did you make my muffins and what did you think?