Low Carb Chocolate Chip Zucchini Muffins

If you follow me on Facebook or Instagram you have seen the state of my kitchen garden. Now when I say “state of” I certainly don’t mean it in a negative way, more like a WOWZERS look at those zucchinis (among other things)! I cut down on the plants this year thinking those cheeky zucchini plants won’t take over the entire garden but alas I was mistaken. I have harvested the same amount as last year with more to come.

So far I have enjoyed a few stuffed zucchinis and some delicious grilled parmesan zucchini medallions but it is time to go with a treat. Something sweet but not to sweet (see what I did there?), something low carb and something I can fool my son with so he will eat more veggies.

A while back I ordered a box of Carbquik. In the low carb community people swear by this stuff so I thought I would give it a go. Carbquik is made from Carbalose (wheat) but 90% less carbs than regular flour. Carbalose is made through a unique process and contains Enzyme-Modified Wheat, as well as plant fiber, wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.

I used Stevia to sweeten these muffins to keep the net carbs at 7g each. If you don’t want to use Stevia you can also use 1 1/3 cup of Splenda. How you sweeten them is up to you but I prefer the taste of Stevia.

When preparing the shredded zucchini make sure you peel and seed the zucchini first. If you keep the seeds you may find that the muffins are a little too moist as the pulp and seeds add a fair bit of moisture.

 

 

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Low Carb Chocolate Chip Zucchini Muffins
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350°F. In a large bowl combine the Stevia, eggs, and vanilla. Stir in the prepared zucchini and butter.
  2. In a large bowl, mix together the Carbquik, baking soda, nutmeg, cinnamon, and salt. Without over mixing gently stir dry ingredients into the zucchini mixture. Fold in chocolate chips and cranberries.
  3. Coat each cup in your muffin pan with a little butter or cooking spray. Use a spoon to fill each cup up evenly.
  4. Bake on the middle rack for 20 to 25 minutes until muffins are golden brown, and the top of the muffins bounce back when you press on them. Test with a toothpick to make sure the center of the muffins are done.
  5. Allow to cool for 5 minutes.
  6. Remove from tin and let cool another 20 minutes. Serve with a pat of butter and your favourite hot beverage. Enjoy!
Recipe Notes

Nutrition Facts
Low Carb Chocolate Chip Zucchini Muffins
Amount Per Serving
Calories 176 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 50mg 17%
Sodium 346mg 14%
Potassium 94mg 3%
Total Carbohydrates 17g 6%
Dietary Fiber 10g 40%
Sugars 5g
Protein 9g 18%
Vitamin A 10%
Vitamin C 11%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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2017-08-17T20:20:19+00:00

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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