Almond Flour Chocolate Chip Zucchini Muffins

The perfect family-friendly recipe to make with all the zucchini in your garden! They’re fluffy and moist and the easiest muffin recipe to make ever!!

Zucchini season y’all. Sorry not sorry for really getting excited about seasonal fruits and veggies buuuut zucchini is a fan favorite and I am here for it.

Almond Flour Chocolate Chip Zucchini Muffins

If you love you some zucchini baked goods this time of year, you have got to try this zucchini bread, these zucchini squares, these double chocolate zucchini muffins, or these zucchini pancakes. You cannot go wrong. I mean, I have a bunch more zucchini recipes in savory dishes, so if you’re curious, type “zucchini” into the search bar at the top of the page and browse away!

But now, on to these little zucchini muffin wonders. First I will say that my boys LOVED these. They even ran to me delighted that there were specs of green that they couldn’t even taste. My older son had two for his after school snack and kept saying, “I like zucchini?”

Almond Flour Chocolate Chip Zucchini Muffins

Well, zucchini muffins. How could you not, little man?

So, let’s jump into the recipe and make some Almond Flour Chocolate Chip Zucchini Muffins!

Grate the zucchini into the center of a clean, thin dish towel. Keep it in the towel and place the towel in a strainer in the sink.

Almond Flour Chocolate Chip Zucchini Muffins

In a bowl, whisk together the peanut butter, agave nectar, and eggs. Add the almond flour, baking powder, and sea salt. Whisk to combine.

Add in the chocolate chips to the bowl. You can use any chocolate you like! I cut up a chocolate bar and got more rustic, non-uniform chunks.

Almond Flour Chocolate Chip Zucchini Muffins

Gather the corners and edges of the dish towel and squeeze any excess liquid from the zucchini into the sink. Really take the time to squeeze out as much liquid as possible. If the zucchini stays wet, the muffins could get soggy.

Place the shredded zucchini into the bowl and fold everything together. Line the muffin tins with papers and fill each tin almost all the way. Bake for 25 minutes and remove from the oven. Transfer them to a cooling rack and enjoy!!

Almond Flour Chocolate Chip Zucchini Muffins

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Almond Flour Chocolate Chip Zucchini Muffins

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 9 1x

Description

The perfect family-friendly recipe to make with all the zucchini in your garden! They’re fluffy and moist and the easiest muffin recipe to make ever!!


Scale

Ingredients

  • 1 large zucchini, grated (measuring about 1 cup after shredding and liquid squeezed out)
  • 1/3 cup natural peanut butter (or favorite nut butter)
  • 1/3 cup agave nectar (honey or maple syrup works)
  • 2 eggs
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • two pinches sea salt
  • 1/2 cup 60% cacao dark chocolate chips, or chopped chocolate bar

Instructions

  1. Preheat your oven to 350F.
  2. Grate the zucchini into the center of a clean, thin dish towel.
  3. Keep it in the towel and place it in a strainer in the sink.
  4. In your bowl, whisk together the peanut butter, agave nectar, and eggs.
  5. Add the almond flour, baking powder, and sea salt.
  6. Whisk to combine.
  7. Add in the chocolate chips to the bowl.
  8. Gather the corners and edges of the dish towel and squeeze any excess liquid from the zucchini into the sink.
  9. Place the shredded zucchini into the bowl and fold everything together.
  10. Line the muffin tins with papers and fill each tin almost all the way.
  11. Bake for 25 minutes and remove from the oven.
  12. Transfer them to a cooling rack.

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Enjoy!! xo

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