Looking for a quick & delicious snack or an on-the-go breakfast? These keto almond flour zucchini muffins (or bread!) are the perfect treat.
These almond flour zucchini muffins or bread are a family favorite! They're lightly sweetened with the cozy taste of cinnamon and nutmeg and are soft and bread-like from the moisture of the zucchini.
And let's not forget the chocolate chips! They really add something special.
Or if you're looking for more bread recipes, I think you'll love my Keto Drop Biscuits, Keto Cornbread Muffins, and Keto Cranberry Orange Scones!
Or if you have more zucchini to use up, I think you'll love this 'Zoodle' recipe and these Keto Zucchini Taco Boats from That's Low Carb?!
Sweetener
For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend.
I love using allulose in bread recipes because they make the crumb extra soft with ZERO aftertaste! However, I have not tested it in this recipe yet.
Typically, when using allulose over erythritol you need to add a bit more and slightly reduce the liquid ingredients. As soon as I try it, I will post an update!
*Note - As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Chocolate Chips
I love, love, love to add chocolate chips to my zucchini bread and muffins.
The bread is only mildly sweet so I love the small bursts of chocolaty sweetness.
I prefer to use ChocZero because they are low-carb, dairy, and soy-free.
However, feel free to use any brand you prefer.
Loaf pan
If making a loaf of zucchini bread, this recipe should be baked in an 8x4 or 7x4-inch loaf pan. This is smaller than the traditional 9x5-inch loaf pan.
I found my loaf pan in a 3-pack Pyrex storage bundle at Target and I love it - it's a perfect size!!!
If you make this recipe in a traditional-sized loaf pan, the baking time will need to be adjusted and the slices will be short, so I don't recommend a 9x5-inch loaf pan.
Easy instructions
Step #1: Grate a cup of zucchini.
One cup is roughly one medium zucchini. Then, take a paper towel and blot off the excess moisture. Set aside.
Step #2: Whisk together the dry ingredients.
This includes almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener.
Step #3: In a separate bowl, whisk together the wet ingredients.
This includes eggs, avocado oil, and pure vanilla.
Step #4: Stir the wet ingredients into the dry. Then, stir in the grated zucchini and chocolate chips.
Step #5: Pour the batter into a parchment-lined and greased loaf pan or a lined muffin tin and bake as directed.
For bread
For bread, bake at 350 degrees for 45 minutes. Cover with foil to prevent over-browning, then bake for an additional 15 - 25 minutes.
The bread is done when the top looks and feels firm to the touch and it doesn't make a squishy noise when you press down in the center.
Unfortunately, the toothpick test will not work with this recipe. If you rely on the toothpick test, your loaf may end up being undercooked in the center.
Allow to cool for 10 minutes in the pan, then transfer to a cooling rack (removing the parchment). Allow to cool completely before slicing.
For muffins
For almond flour zucchini muffins, line a muffin tin with 12 muffin cups.
Evenly divide the batter between the cups and bake at 350 degrees for 22 - 27 minutes, until the tops are firm and no longer look doughy.
Allow to cool for 10 minutes in the pan. Then, transfer to a cooling rack to cool completely.
Frequently asked questions
Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it "wet". I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.
I highly recommend chocolate chips because the muffins are only lightly sweetened and the chocolate chips add small bursts of sweetness. However, you can replace them with chopped nuts if preferred.
If you only have a 9x5-inch loaf pan, I recommend making muffins. If you use the 9x5-inch loaf pan, you'll need to adjust the baking time and the slices will be short.
Variations and substitutions
- For Paleo, substitute the sugar-free sweetener with coconut palm sugar.
- While I prefer using chocolate chips, replace them with chopped nuts if you prefer.
- If you don't have avocado oil on hand, replace it with olive oil.
- Use any brand of chocolate chips you prefer. I like to use ChocZero because they are low-carb, dairy-free, and soy-free!
If you've tried these Chocolate Chip Almond Flour Zucchini Muffins Or Bread please let me know in the comments below!
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📖 Recipe
Keto Almond Flour Zucchini Muffins Or Bread
Ingredients
- 1 cup Grated Zucchini - about 1 medium zucchini
- 2 cups Blanched Almond Flour - finely ground
- ⅓ cup Ground Flaxseed
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder*
- 1 pinch Sea Salt
- 1 tablespoon Ground Cinnamon
- ½ tsp. Ground Nutmeg
- ½ Cup Erythritol-Based Granulated Sweetener - see notes below, use coconut palm sugar for Paleo
- 5 Large Eggs - preferably room temperature
- ⅓ cup Avocado Oil
- 1 teaspoon Pure Vanilla
- ½ cup Keto Chocolate Chips
Instructions
- Preheat oven to 350 degrees. For muffins: Line a muffin time with 12 muffin cups and set aside. For bread: Lightly grease an 8X4 inch or 7.5x4.5 inch loaf pan (see notes below) with avocado oil or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
- Chop the ends off the zucchini and finely grate, peel and all. I used a cheese grater but the grater attachment on a food processor will also work. Blot excess moisture with a paper towel and set aside.
- In a large bowl, whisk together the blanched almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener. Break up any clumps with your fingers.
- In a separate bowl, whisk together the eggs, avocado oil, and vanilla.
- Pure the wet ingredients into the dry and mix well. Using a spatula, fold in the chocolate chips and grated zucchini.
- Evenly divide the batter between the mufffin cups or pour batter into prepared pan.
- For muffins: Bake for 22 to 27 minutes, or until the center is set and no longer looks doughy. For bread: Bake for 45 minutes, then cover with foil to prevent over-browning. Bake an additional 15 to 25 minutes, or until the center no longer looks doughy and it doesn't make a squishy sound when pressed down in the center of the loaf. Unfortunately, the toothpick test is not accurate with this recipe.
- Allow to cool 5 to 10 minutes in the pan then transfer to a cooling rack, removing the parchment paper. Cool completely.
- Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it "wet". I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Zucchini Muffins YouTube Video
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as potato, arrowroot, or tapioca).
- If making bread, you need to use an 8x4 or 7.5x4.5-inch loaf pan. This is smaller than the traditional 9x5-inch loaf pan. I found my loaf pan in a 3-pack Pyrex storage bundle at Target and I love it - it's a perfect size!!! If you don't have a small loaf pan, I recommend making muffins. However, if you make this recipe in a traditional-sized loaf pan, you will need to adjust the baking time and the slices will be short.
- For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend. While I usually prefer allulose in bread recipes, I haven't tested allulose in this particular recipe yet. As soon as I test it, I will let you know!
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- I prefer ChocZero Chocolate Chips because they are low-carb, dairy-free, and soy-free. However, feel free to use any chocolate chips of your choice.
- I highly recommend chocolate chips because the muffins are only lightly sweetened and the chocolate chips add small bursts of sweetness. However, you can replace the chocolate chips with chopped nuts if preferred.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Rachael says
I am planning on making this recipe but I want to use a silicone mini muffin pan to eliminate needing the papers. Can you give me an idea on how long I should bake for the minis?
Cassidy says
Hi Rachael!
I've never made these as mini muffins so I can't say for sure, but I would guess somewhere along the lines of 10 minutes, maybe a bit longer??? After you make them please come back and let me know how long they took and what you thought 😀 I hope you enjoy them!
XO,
Cassidy
Rachael says
So I ended up using a little bit of canola oil spray and a small cookie scoop to fill a 24-cup silicone mini muffin pan, and I used an aluminum cookie sheet to support the muffin pan. My oven is kind of wonky sometimes, but I ended up at 20 minutes being a good time for the muffins to come out solid. I let them cook in the pan 10 mins and then slid the dull side of a paring knife around the edges and they popped right out. I ate one hot and yum 🙂
Cassidy says
Oh YAY, I'm so glad you liked them!!! Thanks for letting me know that they took 20 minutes, that's a bit longer than I expected!
XO,
Cassidy
Dee says
I made these today and they are delicious. This truly is the best zucchini muffin/bread recipe (with almond flour and monk fruit) that I have ever made. I will be making these often.
Cassidy Stauffer says
Oh YAY, thank you so much, Dee!! I'm excited you liked them and that you will be making them again 😍
XO,
Cassidy
Tina says
Can I use half almond flour and half oat flour?
Cassidy Stauffer says
Hi Tina,
Unfortunately, oat flour is drier and heavier than almond flour, so if you did this you would need to make changes to other parts of the recipe as well to make it work. And without testing it, I just don't know the exact changes you would need to make. Sorry!
XO,
Cassidy
Paige says
Can I substitute the eggs for something else?
Cassidy Stauffer says
Hi Paige,
Since there are 5 eggs in the recipe I think they would be hard to substitute. I've found that if there are more than 2 or 3 eggs, that substitutions don't usually turn out without at least slightly re-working the recipe. Sorry about that!!!
-Cassidy